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. 

2/3/21 Used a new twisted layer design that came out very nice. No sesame oil (just grapeseed oil). DBD loved it, XBD did not care for it.
6/6/23 Yeast is dying and this did not rise very much. Rolls were very small this time, but still edible.

• 260 ml water, warm
• 2 t or 1 T sugar
• 2 t yeast
• 500 g flour
• 1.5 t baking powder
• green onions (5-6 stalks)
• 2-3 T oil
• 1/2 t salt (or to taste)

Fast Recipe - Fancy Shape

1. Combine water to baking powder into bread machine pan. Start a cycle and let mix for ~10 min until done. Take it out without letting it rise. The dough should be smooth.
2. In the meantime, chop the scallions and pour hot oil over it.
3. Divide the dough in half. Roll out one half on floured surface into a rectangle (not as big as the slow recipe below...about the size of a piece of paper).
4. Spread with half the oil and scallion mixture and sprinkle with salt.
5. Fold the dough on the long side into thirds. Cut it into 12 pieces.
6. Stack 2 pieces. Press a chopstick down the middle lengthwise, bringing the layers facing up. Wrap it around the chopstick from behind the short way, pinching together the 2 ends. Twist the chopstick and smoosh it down together into a sphere like shape.
7. Place on lined tray to rest for 30 min. They should rise a little but NOT double in size.
8. Place each bun on parchment piece in a steamer tray. I easily fit 3 on each layer and steamed 6 at a time.
9. Steam for 10 min.
10. Repeat with other half of dough - makes 12 rolls. Recipe may be cut in half.

Slow Recipe - Simple Rolls

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"). 



only 2 scallion bunches worth

9. Spread thin layer of oil. I used sesame oil, but the flavor was a little too strong. Next time mixture of canola and sesame.
10. Sprinkle with salt.
11. Spread with chopped scallions.

12. Roll up super tight.
13. Cut into 12 rolls.
14. Optional: Press chopstick in the middle to make a more showy design.
15. Steam for 10-15 minutes.
16. Enjoy immediately or freeze.

Notes

• I used sesame oil but the flavor was too strong. Next time just use canola oil.