Flour with water, yeast powder, sugar, lard together
After slackening the dough for 15 minutes, it is kneaded into a large rectangular shape. Evenly spread the melted lard and sprinkle with chopped green onion, fluffy seasoning, seasonings, etc.
Roll up the dough from top to bottom, and finally roll it, otherwise it will leak when you cut it.
Evenly cut the dough into 16 equal parts
Roll up the two rolls and press them with the chopsticks. After the head and tail are rolled one turn, they are pressed and placed on the steamer that feels the oil.
Place the finished green roll in a hot water pot of about 40 degrees, turn off the heat and cover it for 20 minutes.
Steam up the well-wrapped Hanamaki for 12 minutes, turn off the fire cover and simmer for 5 minutes.