Yields : 12 -15 pieces
Time : 3 – 3½ hours
- 1 2/3 cup all purpose Flour, ± 250 gram
- ½ – ¾ teaspoon Baking Powder, depends on the flour used
- 1 ½ teaspoon Powdered Sugar
- 1 ½ teaspoon Instant Yeast
- 2/3 cup + ½ tablespoon Lukewarm Water , ± 165 ml
- 5 tablespoons sliced Scallions or Green Onion, take the green part and pat dry with kitchen paper
- 2 ½ tablespoon Vegetable Oil
- ¼ – ½ teaspoon Salt, optional as taste
- Rolling Pin.
- Sharp Knife.
- Parchment/ cupcake paper.
- Enter the flour and the baking powder into a large bowl and make a hole / well in the middle of the flour.
- Enter the powdered sugar and the instant yeast into the hole / well, and pour in about 5 tablespoons (± 75 ml) of lukewarm water, let it stand for 15 minutes or until the instant yeast become active and bubbly.
After the instant yeast is quite fluffy, stir it together with the flour around.
Pour the remaining lukewarm water into the batter, and mix it again until form a well blended dough.
- Knead the dough until smooth for 5 minutes, then cover it with a damp cloth and let it stand about 1 hour or up to 2-times larger than the original dough and there are bubbles / air holes on the surface of the dough.
After quite develops, punch the dough to make the air out of it, and knead it again for another 5 minutes
, then flatten the dough using a rolling pin, up to size 30 x 60 cm or 30 x 35 cm for the thicker.
Spread the vegetable oil, then sprinkle the scallions and salt as taste evenly on the surface of the flattened dough.
Roll slowly from the side, make sure the end of the roll placed on the bottom, and press gently so that the roll is locked properly.
Use a clean sharp knife to cut the dough into 0.5 – 1 inch (1 – 2.5 cm) wide pieces.
Take two pieces dough that has been cut, join on each bottom, flatten slightly, then twist the dough and bring together both sides to the bottom.
Place on a parchment or cupcake paper and let it stand about 15-30 minutes until evenly develop. Repeat on the remaining dough.
- Prepare the steamer, and steam for 15 minutes or until done.
The Hanamaki ready to be served.
- The amount of baking powder required depends on the flour used. For example, in Indonesia needs about ½ teaspoon for Lumbung flour, and ¾ teaspoon for Bogasari flour, in the U.S. requires about ½ teaspoon for Pillsbury flour.
- The time required to inflate the dough varies, depends on the room temperature. The more heat, the more rapidly expands. When it is winter, then preheat the oven for a while and then power off and insert the dough into it, the dough will expand faster.
- When kneading, sprinkle hands and kneads’ surface with a little flour to prevent sticking. Similarly to the parchment paper or cupcake paper, so the Pao will not overly attached to the paper after steaming.
- Cover the steamer’s lid cover with a cloth when steaming, and open the lid carefully to prevent water dripping into the Pao.
This Hanamaki recipe can be used in these recipes: