Salt and Pepper Scallion Roll

Name: Salt and Pepper Scallion Roll
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 300g All-purpose flour; 3g Dry yeast; to taste Water or milk; to taste chopped green onions; to taste white sugar; to taste Salt and pepper; to taste oil

Fluffy milk-dough steamed rolls, twisted around a fragrant filling of chopped scallions with salt and pepper, fermented until light and steamed into soft, layered spirals.

45 minNewEasy Staple Food Steam Onion Flavor

Instructions

1
Pour some milk into the bowl; water can be used too. You can add a little sugar to help with fermentation. The amount of milk depends on the amount of flour. You can start with a little and add more if it's not enough.
2
Pour in the yeast, stir to dissolve, and let it sit for a while to dissolve better. The amount of yeast is according to the ratio of 5 grams of yeast for every 500 grams of flour, estimated. I never measure it exactly; anyway, I buy yeast in 5-gram packets and flour in 500-gram bags. If you use half a bag of flour, use half a packet of yeast.
3
Pour the milk with yeast into the flour bowl in several batches. Try to stir evenly after each pour before adding the next batch; doing it in batches is to avoid adding too much at once. At this point, you can stir with a spoon to avoid getting your hands dirty.
4
When it seems about right, put on disposable gloves and knead the dough into a ball.
5
Then put it on the mat and continue kneading it more evenly. If the dough is too hard, you can add a bit more milk and knead. At this point, you don't need to wear gloves anymore, because the amount of milk is appropriate or slightly insufficient.
6
At this stage, you can knead the dough a bit; it doesn't need to be too smooth. It will rise later, and you'll knead it again. Besides, at this stage, kneading it smooth is quite tiring.
7
Cover and let rise.
8
Chop the green onions and mix evenly with a little oil and salt.
9
Knead the proofed dough thoroughly until smooth; this time you need to knead it with some effort.
10
Roll out the kneaded dough.
11
Spread the chopped green onions on the dough, then sprinkle some pepper and salt.
12
Then roll it up.
13
Cut into sections and put them in the pot to rise again. The exact time depends on the situation; in any case, it’s about right when you can lift it and it feels light. Start steaming with cold water. It only takes a few minutes.
14
After steaming, turn off the heat and wait a few minutes before opening the lid. It is said that this way it won't collapse. I haven't verified whether it would collapse if you open the lid right after steaming, so I obediently followed the instructions.
15
Mm, simple and tasty.