Sesame and Scallion Steamed Twist Bun

Weigh 300 grams of flour into a bowl, add 10 grams of white sugar and 3 grams of yeast, then add water while stirring until it becomes lumpy. Next, add 10 grams of lard and knead into a smooth dough. Place it in a warm spot to ferment until it doubles in size.

Take 50 grams of roasted sesame seeds and crush them.

Take the scallion leaves and chop them into scallion pieces, add one gram of baking soda and stir well. The reason for adding baking soda is to prevent the scallions from turning black after steaming.

After fermentation, take out the dough, knead to release the air, and cut it open to ensure there are no air holes.

Then roll it out into a large thin sheet about three millimeters thick and brush it with oil.

Then sprinkle an appropriate amount of salt and five-spice powder.

Sprinkle in the crushed sesame seeds again.

Sprinkle with chopped green onions.

Roll it up from the bottom.

Cut into sections again.

Group them in sets of one, press in the middle with chopsticks, then stretch them longer with both hands, hang them in the middle with chopsticks, twist one circle inward and press down, and a flower roll is ready.

Prepare the oiled parchment paper, place it in the steamer, let it undergo a second fermentation for ten minutes, steam over boiling water for 15 minutes, let it rest for three minutes, then it can be taken out.

The fragrant, soft sesame and scallion steamed buns are ready.

Finished product picture!