The first time was a bagel, the second time was a cinnamon roll, but the third time is Chinese steamed buns and Hanamaki.
The filling of the bun was prepared by the teacher the day before. 
Chukaman and Hanamaki belong to the category of “steamed buns”.This time, I will teach you the exact procedure. 
We will teach you how to knead. 
Chinese steamed buns have a unique way of wrapping the bean paste.Folds are carefully made one by one, and the fabric is brought together. 
I feel like a noodle master, and carefully and carefully wrap the bean paste. 
The front is Hanamaki and the back is Chinese steamed buns. 
For the demo, I steamed the rice in a bamboo steamer brought by the teacher. 
done! 
Since it goes well with Chinese steamed buns, we prepared a Chinese tea called “White Peony Tea”. 
The color is lighter than green tea.It was a fine tasting tea.
Some of the students were reviewing what they had learned in the previous class and brought in the bread they had made, so the final class was also a peaceful time.
For the last time, we took a group photo with everyone.
I received a comment from Professor Kashima. “When kneading the dough, be gentle. Let it rest. Please make delicious steamed bread.
” Thank you all for your participation!We have received your feedback, so we plan to introduce them in the December issue of Musubi.Please take a look
