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Photo of Steamed Scallions Flower Buns by Rita Arora at BetterButter
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Steamed Scallions Flower Buns

Nov-20-2016
Rita Arora
90 minutes
Prep Time
12 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Steamed Scallions Flower Buns RECIPE

This is an easy Chinese recipe and very very satisfying. I love shaping the buns and watching them bloom and grow in the steamer.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Chinese
  • Steaming
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 8

  1. Dough--
  2. 3- 1/2 cups flour
  3. 1 cup warmed milk
  4. 2 teaspoons active dry yeast
  5. 2 tablespoon oil
  6. 2 teaspoons sugar
  7. 1 teaspoon salt
  8. 5 stalks scallions, green parts finely chopped
  9. olive oil for brushing

Instructions

  1. Mix warm milk, sugar, oil, and active dry yeast together. Let sit for 5-10 minutes, until it is bubbling.
  2. Preheat oven to 200 Farenhite, then turn it off. Add in flour and mix until it all comes together. Knead until dough is elastic, smooth, but not sticky. If its too dry, you may need more milk. Dough should be soft. Place in a greased bowl, cover loosely with plastic wrap and a damp kitchen towel, and place in inactive oven.
  3. Let rise for 1 hour.
  4. When dough has risen, punch dough down and shape in balls.
  5. Pinch dough into 12 pieces.
  6. Roll one piece into a long oval. Using a sharp knife, cut 8-9 slits in the middle, without breaking any edges.
  7. Brush with oil and sprinkle with salt and scallions.
  8. Pick up the dough length wise, and use your fingers to twist and shape into a bun.
  9. Heat up a steamer. Steam for 12 minutes, then turn off heat and let it sit for 5 minutes, lid on.
  10. To store, wait for steamed buns to cool down, then place them in either plastic wrap or sandwich bags and stick them in the freezer. Steam or use a microwave (with a wet paper towel) to heat up again.

Reviews (2)  

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Evelyn Shilpa
Nov-21-2016
Evelyn Shilpa   Nov-21-2016

amazing it looks!

Shikha Sharma
Nov-20-2016
Shikha Sharma   Nov-20-2016

it's luk really beautiful....hows d taste?

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