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Steamed spring onion rolls

We’re going to show you how to make a delicious recipe for Chinese rolls, which will not only highlight the spice/soybean oil blend, but also the texture of your dough.

Une recette proposée par :

  • Quantité

    6 bread rolls

  • Temps de préparation

    20 minutes

  • Temps de repos

    30 minutes

  • Temps de cuisson

    12 minutes

  • Temps total

    1 hour and 2 minutes

Liste des ingrédients

  • 250 g wheat flour
  • 1 tsp. teaspoon dried baker’s yeast
  • ¾ cuil. teaspoon baking powder
  • 1 tsp. coffee sugar
  • 13 cm warm water

Steamed spring onion rolls

La recette

– Place the flour, baker’s and baking yeast, sugar and warm water in the bowl of a food processor. Knead for 8 minutes until smooth and elastic.
– In a bowl, combine the chives, Sichuan pepper, salt and soybean oil.
– On a floured work surface, roll out the dough into a 20 x 30 cm rectangle. Spread the soybean oil mixture over the top to cover the entire surface. Fold 1/3 of the dough over onto itself in the longest part. Do the same with the last third.
– Cut the dough into 6 equal portions. Roll them up to form rolls.
– Place in steamer baskets lined with parchment paper. Cover and leave to stand for 30 minutes at room temperature.
– Boil a pan of water of the right diameter for the steamer baskets. Place them on top and bake for 12 minutes.
– Serve piping hot.

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