STEP 1/9
Add 20g of sugar, 3g of salt, and 3g of yeast to 200g of gravity, mix lightly and heat 130g of water.
For my health, I put whole wheat flour instead of gravitational flour!
STEP 2/9
Add 10g of oil to the lump of dough and knead it smoothly.
I think I did it for about 5 minutes.
STEP 3/9
I divided the finished dough into 40g pieces.
There are a total of nine.
STEP 4/9
To make it easier to work, divide the red bean paste by about 25g and make it round.
STEP 5/9
Press the dough flat and cover the joints with red bean paste on top one at a time.
STEP 6/9
Place seam side down on parchment paper.
Ferment in a warm place for 40 minutes.
STEP 7/9
Steam the well-boiled dough in a steamer for about 15 minutes.
At this time, the hoppang swells even while it is steamed, so put it up at a certain interval.
STEP 8/9
There's something to watch out for, but if you open the lid because you're curious while steaming, the hoppang will get wrinkled.
STEP 9/9
If you steam it for about 15 minutes, the hot hoppang is complete.
If you steam the cold hoppang again in a steamer, you can eat it deliciously like the first time.