SCALLION STEAMED BUNS RECIPES

Steps:

• Add oil to a frying pan over high heat. Place the rolls into the pan leaving ample space in between.
• Line a steaming basket with parchment paper, either one large round piece or individual circles for each bun. Place the rolls in a steamer basket and brush lightly with oil to prevent sticking. Make sure to leave a lot of space in between each roll because they can expand quite a bit. If you have one basket you may have to cook in batches.
• On a lightly floured work space, roll the dough out into a rectangle shape (~20 cm × 30 cm). Coat the dough with the filling. 
• Place scallions, Chinese five-spice powder and salt in a bowl. Pour oil over the scallions and mix.
• If using a stand mixer, mix flour, yeast, baking powder, sugar and water in the bowl.With the dough hook, knead on low speed until a very smooth dough forms (about 8 minutes).
• When the bottom of the rolls turn brown, pour in about 1/2 - 3/4 cup of water (at room temperature). Cover with a lid.
• Fill the steamer pot with cold water. Start cooking over high heat. Turn down to medium-low once the water is at a full boil.
• From the long side of the rectangle, fold the dough twice making it a three-layer strip. Then cut it into 12 pieces.
• If mixing by hand, mix flour, yeast, baking powder and sugar. Add water gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead briefly into a dough. Leave to rest for 10 minutes (covered). Knead again until very smooth.
• Uncover when the water has completely evaporated. Turn off the heat after 20 seconds or so.
• Cook 10 minutes from this point on. Serve warm.
• Stack up two pieces. Use a chopstick to press the middle line lengthways. Take your chopstick and press it in the middle of your stack (lengthwise). Hold both ends and stretch and twist and bring the two ends together and pinch. 
• The finished dough should be medium-firm and smooth; adjust with more water or flour if necessary.
• If you notice the water evaporating too quickly while cooking, add more water to your pot to generate more steam.
• Here is a video is you find the above instructions hard to follow. Note there is more than one way to fold these.
• Leave the rolls to rest for around 30 minutes. Well-rested buns should be slightly bigger, but not double the size. (Depending on the temperature in your kitchen this time may vary.)

Steps:

• First make scallion oil. This is the simple version. Wash the chives and cut into sections. Heat the frying pan, add the green onions, turn on a low heat, and stir slowly; until the green onions are zoomed into yellow
• Remove the scallion segments and filter the oil; what you get is the scallion oil, let cool for later use. (You can make more scallion oil at a time, and you can use it for stir-fry or cold salad)
• Dissolve dry yeast in water. Pour flour and whole wheat flour into the basin, mix well, slowly pour in the yeast water, first stir into a large snowflake shape, and then knead into a smooth dough; cover with plastic wrap and ferment to double the size. The inside of the fermented dough has a uniform honeycomb shape
• Take out the dough, put it on the chopping board, and knead it again. There are no obvious pores on the cut surface. Roll out the rectangular dough piece. (The thickness should be moderate, too thick and not much layered, too thin will be easily rolled, and the hair will not rise well) Sprinkle an appropriate amount of salt, wipe it evenly, and then apply a layer of green onion oil, and brush it evenly with a brush
• Roll up along the long side and cut into small pieces; put enough cold water in the steamer, and put a damp cloth on the steamer. Put the raw steamed buns in, leaving enough space in the middle to prevent sticking together after steaming
• Cover the lid and continue to ferment for 20 minutes. After opening the medium and high heat to SAIC, turn to low heat for 12 minutes, turn off the heat, and open the lid after 3 minutes to take out the steamed buns. (The steamed buns are relatively small, so 12 minutes is enough. If they are large, the steaming time should be extended appropriately) Steamed steamed buns