Scallion Steamed Buns 葱花卷

Ingredients

Makes 8 buns

Dough

• 1/2 cup plus 3 tbsp lukewarm water
• 3/4 tsp active dry yeast
• 2 cups unbleached all purpose flour
• 1 tsp sugar
• 1 1/4 tsp vegetable oil

Fillings

• 2 tsp vegetable oil
• 1/4 tsp salt
• white pepper powder to taste
• 1/3 cup chopped scallions

Method

1. Dissolve the yeast in lukewarm water in a small bowl.
2. Mix all ingredients in a large bowl with yeast mixture until all is blended, and then knead the dough until it's smooth, around 5 minutes. 
3. Let the dough rest for 5 minutes in the bowl. Cover it with plastic wrap or a lid.
4. Roll out the dough to a  14" x 8" rectangle. 
5. Brush the surface with vegetable oil, sprinkle with salt and pepper evenly.
6. Top with chopped scallions and press them a little. 
7. Roll out the dough tightly from the longer edge to form a log. 
8. Slice the log into 16 pieces. 
9. Put 2 pieces on top of each other.
10. Use a chopstick to press in the center of the 2 pieces horizontally.
11. Stretch and then twist the piece to look like a flower.
12. Lay the buns on the square baking papers. (Cut the parchment paper in squares slightly bigger than the buns.)
13. Spread the buns on the steamer and pour some warm water in the bottom of the steamer. Cover the steamer, and let the buns rise for 20 minutes. 
14. After the final rise, turn on the steamer and steam the buns for 12 minutes (Do not overcook the buns, or the color of scallions turn yellowish.) 
15. Serve immediately. 

Combine all dry ingredients with yeast mixture

Let the dough rest for 5 minutes at room temperature

Roll out the dough into a 14" x 8" rectangle

Top with oil, salt, pepper, and scallions

Roll out the dough tightly from the longer edge to form a log

After the stretch and twist, the buns are ready for final proof