STEAMED SCALLION FLOWER BUNS

June 15, 2018

I’m still surprised how insanely easy it turned out to make Asian buns. So far I’ve tried stuffing them with all kinds of savoury fillings. Next up is trying to experiment with sweet fillings.
The recipe below is for flower buns. Meaning they are sliced open and have their filling more or less on the outside. Seasoned with scallions and salt they make a great side dish or snack.

STEAMED SCALLION FLOWER BUNS

  • 3 cups flour
  • 1 cup milk [warm]
  • ½ teaspoon dry yeast
  • 1 tablespoon oil
  • 2 teaspoons sugar
  • 5 stalks scallions
  • olive oil [for brushing]
  • salt

_ combine warm milk, sugar, oil and yeast [set aside until yeast starts to bubble]

_ add flour and knead until dough is smooth, elastic and not sticky [add more flour or milk if needed]

_ place dough in a greased bowl, cover with cling foil and leave in a warm place to rise [about 1 hours]

_ slice scallions

_ punch dough down and divide into 12 equal sized pieces

_ form each piece into a little ball

_ roll into a long oval

_ use a sharp knife to cut a few slits down the middle [don’t cut through the edges]

_ brush with olive oil and sprinkle with scallions and salt

_ pick up the dough lengthwise and twist a few times

_ roll spiral into a small bun [tuck the ends in]

_ place each bun onto a small baking paper square [banana leaf or butter paper works just as well]

_ heat up water for a steamer

_ steam for 10-12 minutes [no peaking in-between]

If you want to keep some for later you can either eat them cold or reheat them by steaming them for 2 minutes [microwaving them covered with a wet paper towel works as well]

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