【Chinese Steamed Scallion Rolls】

Happy New Year~~~

【Chinese Steamed Scallion Rolls】

by MaomaoMom

Like the westerners often eat bread for breakfast, Chinese people love their steamed scallion rolls.

 【Chinese Steamed Scallion Rolls】
Meal type: appetizer, breakfast or dinner
Prepare time: 30 minutes
Cook time: 12 minutes
Stand time: 3 hours
Level: Medium
Serves: 8 servings

Ingredients:
1) 2 cups unsifted all purpose flour (320 g), 1 tsp baking powder;
2) 1 cup minus 2 tsp luckwarm water (210 g), 1 tsp sugar, 1.5 tsp fast rising yeast , 1 tsp all purpose flour;
3) 1 tsp corn oil;
4) 1/3 cup corn oil, 1 green onion chopped to 2-inch length, 10g fresh ginger sliced, 1 anise star, 2 cloves, 1 small piece Chinese cinnamon;
5) 1/2-2/3 tsp salt, 1/6 tsp chicken broth mix (optional);
6) 2 tbsp finely chopped green onion.

Directions:

1: Dough: Combine flour and baking powder in a medium sized bowl and mix well (Picture 1, right). Mix all ingredients of Ingredient 2) in a container and let stand for 10 minutes (Picture 1, left). Pour the yeast water mixture into the flour mixture, and combine to form dough. Add 1 tsp corn oil, then knead for a minute (Picture 2). Cover with a damp cloth and set aside in a warm place until it doubles in volume.

2: Spice-flavored oil: Small non-stick sauté pan on medium heat, add all ingredients of Ingredient 4) and simmer for 10 minutes (Picture 3). When oil cools down, discard ginger, green onion and spices. Store the oil in a clean and dry glass container.

葱油花卷1 【Chinese Steamed Scallion Rolls】

3: When the dough rises and doubles in volume (Picture 5), gently knead the dough for a few times and form a log. Press down and roll out the dough into a 0.3-cm thick rectangle. Drizzle 1 tbsp spice-flavored oil (Picture 6), then scatter salt and chicken broth mix evenly over the top. Fold in half from left to right and top to bottom a few times to distribute them evenly (Picture 7). Scatter chopped onion over the top (Picture 8).

葱油花卷2 【Chinese Steamed Scallion Rolls】

4: Roll tightly from bottom to top to form a log (Picture 9) and cut every 2 cm (Picture 10). Put a chopstick over the center and press down (Picture 11). Then rotate the dough by 90 degrees, place it over the chopstick and pinch both ends together (Picture 12). Put it on the counter surface and press the chopstick down to tightly seal the bottom (Picture 13). Remove the chopstick.

5: Cut parchment paper into 2.5-in squares and place scallion rolls on top. Place them inside a steamer (Picture 14), and let them stand for 45-75 minutes until volumn increases by 50%. Place the steamer pot on high heat. Bring water to a boil, then steam the rolls for 8 minutes. Reduce to medium heat and steam for another 2 minutes. Reduce to low heat and steam for another 2 minutes. Remove from heat and stand for 2 more minutes before opening the lid. Serve scallion rolls warmly.

葱油花卷F2 【Chinese Steamed Scallion Rolls】

pf button big 【Chinese Steamed Scallion Rolls】

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72 Responses to 【Chinese Steamed Scallion Rolls】

  1. Cathy says:

    我原来蒸包子什么的,都是开锅以后再放进去,不知应该如何操作?

  2. sheena says:

    今天照着一步一步做了,没有成功,太软了。是不是水多了呢?

  3. Li says:

    很积极去买了ALL purpose flour, 回来发现上面写了‘presifted’,而你的是Unsifted,我这粗心大意得, 不知是否可以一样用在这个菜谱(或者你的其它面食类的菜谱)? 还有luckwarm water 是指什么水?我这个菜鸟啊,希望毛毛妈不要抓狂。:(

  4. daniel says:

    毛毛妈你好,如果没有快速发醇粉,用平常发醇粉可以吗?

  5. 聪聪妈 says:

    毛毛妈,我中筋面粉发面一般粉和水的重量比2:1,比如320克面粉只用160克水,你的配方要210克,多50克水。好像有些太湿了。

  6. Yao says:

    请问毛毛妈,花卷用到的花椒油的英文是啥?

  7. yuan says:

    首先感谢你的回复。今天还有一个问题需要你的指教:做好的花卷坯放入铺有烤盘纸的蒸笼里二次醒发45-75分钟,至花卷增大50%。
    是在烤箱仅开灯的情况下需要醒发这么长时间吧。是否可以理解为;不管采用哪种方法,主要是看醒发的花卷坯是否增大了50%,对吗。请您指教!

  8. 菱子 says:

    请教毛毛妈,泡打粉和快速发酵粉有啥不同?家里没有泡打粉,只用发酵粉可以么?

  9. 逃园 says:

    俺今天做成功了,但是错把 baking soda当baking powder放了,但是蒸出来更好吃有碱味的,香。名毛毛妈的小技巧真好,揉完面放一小勺油,这样在做成型时就不用放好多面粉了。谢谢

  10. 袁昌平 says:

    请把如何做油炸糍粑做法的链接发给我,谢谢了!

  11. Juliana says:

    毛毛妈你好,我家里没有单独的蒸锅,如果用instant pot做大部分需要蒸的食谱,包括这个葱油花卷可以吗?如果可以的话,是多少分钟呢?

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