Happy New Year～～～

【Chinese Steamed Scallion Rolls】

by MaomaoMom

Like the westerners often eat bread for breakfast, Chinese people love their steamed scallion rolls.

Meal type: appetizer, breakfast or dinner
Prepare time: 30 minutes
Cook time: 12 minutes
Stand time: 3 hours
Level: Medium
Serves: 16 servings

Ingredients:
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.

Directions:

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.

3: When the dough rises and doubles in volume (Picture 5), 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 1 tbsp spice-flavored oil (Picture 6), 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 7). Scatter chopped onion over the top (Picture 8).

4: Roll tightly from bottom to top to form a log (Picture 9) and cut every 2 cm (Picture 10). Put a chopstick over the center and press down (Picture 11). Then rotate the dough by 90 degrees, place it over the chopstick and pinch both ends together (Picture 12). Put it on the counter surface and press the chopstick down to tightly seal the bottom (Picture 13). Remove the chopstick.

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.

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