Pan-fried Hanamaki is out of the pan. Mouth full of scallions, crunchy bottom, soft dough, you can eat three in a row.
250 grams of all-purpose flour, 3 grams of yeast, 3 grams of sugar, 5 grams of ghee, 3 grams of baking powder, 140 grams of warm water, chopped green onion and salt
1. First add water to the ingredients and knead them into flour flocs, knead them into a ball, let them rest for 10 minutes before kneading, and continue to relax for 10 minutes
2. The relaxed dough does not need to be kneaded anymore, just roll it into a rectangular shape, brush with ghee, sprinkle salt and chopped green onion
3. Fold the dough (about the width of a finger), cut into strips (about 2CM wide)
4. Take one side and squeeze it with chopsticks 🥢, press it in the middle, pinch both ends tightly, and make a circle to complete a green embryo
5. After all is done, wake up for half an hour, put it into a pan brushed with oil, fry over medium-low heat until the bottom is golden, add water to cover the pot and fry for 6-7 minutes (the amount of water is about 1/3 of the roll)
Pan-fried Hanamaki is easier to make than pan-fried steamed buns (simple ingredients), interested friends can try it.