Sunday, April 10, 2011

Steamed Green Onion Rolls - Hua Juan

Tried a simple recipe first. Dough was super tough when I was kneading it so added a lot of water as I went. I steamed some in the rice cooker (limit = 2) and some on a plate in a pot (limit = 3). Definitely need to get a proper bamboo steamer to make these again. 

  • water, warm
  • 1 T sugar
  • 2 t yeast
  • flour
  • baking powder
  • green onions (6-8 stalks)
  • oil
  • salt

  1. Combine water with yeast and sugar. Let sit 5 minutes.
  2. In a large bowl, measure out 3.5 c flour. Stir in the yeast mixture.
  3. Knead until smooth (10 min). Add water or flour if necessary.
  4. optional: place in greased bowl
  5. Cover and let rise in warm moist place for 1 hour. (A great place is the oven. Stick a kettle of boiling water in with the covered bowl.)
  6. Punch down. Let rise again for another hour.
  7. Punch down again. Mix baking powder in with 2 t cold water. Add to dough and knead in until smooth.
  8. Roll dough out super big (aim for 24" square, but I only got to 20"). 
  9. only 2 scallion bunches worth
  10. Spread thin layer of oil. I used sesame oil, but the flavor was a little too strong. Next time mixture of canola and sesame.
  11. Sprinkle with salt.
  12. Spread with chopped scallions.
  13. Roll up super tight.
  14. Cut into 12 rolls.
  15. Optional: Press chopstick in the middle to make a more showy design.
  16. Steam for 10-15 minutes.
  17. Enjoy immediately or freeze.
Notes
  • I used sesame oil but the flavor was too strong. Next time just use canola oil.

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