【Easy Scallion Rolls】
Like the westerners often eat bread for breakfast, Chinese people love their steamed scallion rolls.
Cook time: 12 minutes
Stand time: 3 hours
Serves: 16 servings
1) 2 cups unsifted all purpose flour (320 g), 1.25 tsp baking powder;
2) 1 cup minus 2.5 tbsp luckwarm water (200 g), 1/2 tsp sugar, 1.25 tsp fast rising yeast ;
3) 1 tsp Avocado oil;
4) 1 tbsp Avocado oil;
5) 2/3 tsp salt, 1/6 tsp chicken broth mix (optional), 2 tbsp finely chopped green onion.
1: Dough: Combine flour and baking powder in a medium sized bowl and mix well (Picture 1, left). Mix all ingredients of Ingredient 2) in a container and let stand for 10 minutes (Picture 1, right). Pour the yeast water mixture into the flour mixture, and combine to form dough. Add 1 tsp oil, then knead for a minute (Picture 2). Cover with a damp cloth or a lid and set aside in a warm place until it doubles in volume (Picture 3).
2: 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 oil, 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. Scatter chopped onion over the top (Picture 4).
3: Roll tightly from bottom to top to form a log and cut every 16 trapeziums (Picture 5). Put a chopstick over the center of top side and press down (Picture 6). Then pinch both ends together from the back to form a beautiful roll (Picture 7).
4: Cut parchment paper into 2.5-in squares and place scallion rolls on top. Place them inside a steamer, and let them stand for 45-75 minutes until volumn increases by 50% (Picture 8). 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. Remove from heat and stand for 2 more minutes before opening the lid. Serve scallion rolls warmly.