Do I need to add salt when making Hanamaki noodles? Do I need to add sugar when making Hanamaki noodles?

We all know that Hanamaki is a relatively common type of noodle. It has many ways to make it and has rich flavors, including sweet and salty. It tastes soft and soft and tastes very good. It is very popular among people. Many people make Hanamaki at home. So do you need to add sugar when making Hanamaki noodles? Let’s take a closer look below!

Do I need to add sugar to the noodles when making Hanamaki?

The most important thing in making Hanamaki is the dough. Whether the Hanamaki is delicious and good-looking depends on the dough.

The noodles used to make Hanamaki are actually the same as those used to steam steamed buns, they are both fermented noodles. It's just that there are more lively techniques in the preparation of the dough, and the taste is more salty or sweet.

Whether to add sugar to the dough is actually not that important. Generally, there is no need to add sugar. Of course, you can also add sugar (this will make the other side foam faster after the sugar and yeast are combined).

Do I need to add salt when making Hanamaki noodles?

You can add a little salt.

Salt is a condiment. Adding salt to flour will also play a certain role: increasing the taste and giving the steamed buns a light salty taste; salt can change the physical properties of gluten, increase its ability to absorb water, condition and stabilize the gluten, making it smooth and tough without breaking; when kneading dough, it is often encountered that dry dough clumps and is unevenly kneaded. It is much easier to knead with a little salt; it promotes the reproduction of yeast and increases the speed of dough fermentation.

How to make Hanamaki

Ingredients: 1000 grams of flour, 10-12 grams of yeast, 3 grams of aluminum-free baking powder (you can leave it out if you don’t like aluminum-free baking powder), 25 grams of white sugar, 520-550 grams of warm water around 40 degrees (test the water temperature with your fingers, "Yeah, it’s hot!") It feels like this, don’t be too hot!), a little chopped chives, pepper powder, salt, a little oil

Method:

1. Put the flour, yeast, sugar and baking powder into a basin and stir evenly, then put it in warm Add water to the dough, knead it vigorously and put it in a warmer place for fermentation

2. Now that the weather is cool, it will take about 20 minutes for the dough to ferment to 80%, then knead it twice to remove the air bubbles in the dough, and then Cover it again and continue fermenting until it is completely risen (insert your fingers into the dough so that the finger holes do not retract)

3. Place the fermented dough on the panel, knead hard~knead hard~knead fully. If you want the Hanamaki to be delicious, don’t be stingy with your efforts! Knead like this for about 3-5 minutes

4. Flatten the dough and roll it into a large piece of about 0.5, sprinkle a little pepper powder evenly, then brush it with a layer of oil, then evenly sprinkle a little salt and some chopped chives

5. Then start from the bottom Starting from the bottom, roll it up gently and cut it into even small pieces with a knife

6. Stack the small pieces together in pairs, press them in the middle with chopsticks, then pick them up and pinch both ends and put them at the bottom of the flower roll. Pinch the two ends at the bottom and one is ready. Do it in the same way.

7. Let the prepared Hanaki wake up at room temperature for 5-7 minutes (in the north, cover it with a thin layer of cloth to prevent the skin from drying out. In the South, you don’t need to cover it, just let it rise at room temperature for 5-7 minutes).

8. Apply a layer of oil evenly to the steamer, or put a steamer cloth soaked in water and wrung out on top. Place the rolls on the steamer, put them into a steamer with water, cover the lid, check to make sure there are no big gaps, then bring to a boil over high heat, turn to medium heat and steam for 25 minutes (my rolls may be large and won't be fully cooked in 20 minutes, so I steam them for 25 minutes every time). You can adjust the time according to the size of your rolls! To be on the safe side, just learn to steam for 25 minutes with me!

Be sure to keep enough steam in the pot when steaming!

9. After steaming, simmer for 3 minutes and take it out. The soft, chewy and fragrant flower rolls are ready!

What are the techniques for making Hanamaki?

To make delicious Hanamaki, you should pay attention to the following points:

① Do not use low-gluten flour.

② The noodles should be completely fermented before making the rolls.

③After making the flower rolls, they need to be proofed twice, and then steamed in a pot.

④When steaming, keep the steam in the pot sufficient.