【Chinese Pan Fried Scallion and Pork Floss Rolls】
You got to try these delicious pan fried scallion and pork floss rolls, so delicious.
Cook time: 12 minutes
Stand time: 3 hours
Serves: 8 servings
1) 2 cups unsifted all purpose flour (320 g), 1 tsp, mix well;
2) 1 cup minus 2 tbsp luckwarm water (210 g), 1 tsp sugar, 1.5 tsp fast rising yeast , 1 tsp all purpose flour;
3) 1 tsp corn oil;
4) 2tsp Spice-flavored oil, if you don’t have, just use sesame oil, 1/2-2/3 tsp salt, 1/8 tsp chicken broth mix (optional);
5) 2 tbsp finely chopped green onion;
6) 2 tbsp pork floss;
7) 2×2 tsp corn oil, 2×3/4 cup cold water.
1: Dough: Combine flour and 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 a 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: When the dough rises and doubles in volume, 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 2tsp spice-flavored oil (Picture 3), 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 4). Scatter chopped onion over the top evenly (Picture 5).
3: Roll tightly from bottom to top to form a log and cut every 2 cm (Picture 6). Put a chopstick over the center and press down (Picture 7). Then rotate the dough by 90 degrees, place it over the chopstick and pinch both ends together (Picture 8). Put it on the counter surface and press the chopstick down to tightly seal the bottom. Remove the chopstick.
4: Place 8-9 buns inside a non-stick sauté pan or a baking pan lined with parchment paper. Let them stand inside an oven for 30-45 minutes until volume increases by 50%. Add about 3/4 cup of cold water and 2 tsp oil to the pan (Picture 9). Cover the lid and bring to boil over high heat. Keep an eye on it and when water almost evaporates (Picture 10), reduce to medium heat and cook for another 3 minutes. Then reduce to low heat and cook for 2 minutes. Remove from heat, wait for 2 minutes before open the lid. Transfer to a serving plate. Serve scallion rolls warmly.