Happy New Year～～～
【Chinese Steamed Scallion Rolls】
Like the westerners often eat bread for breakfast, Chinese people love their steamed scallion rolls.
Prepare time: 30 minutes
Cook time: 12 minutes
Stand time: 3 hours
Serves: 16 servings
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.
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.
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.