Steamed Twisted Roll with Minced Scallions

  • Difficulty


  • Serves


  • Preparation time


  • Total time

    1h 19min

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  • Medium gluten flour
  • Water
  • Oil
  • Yeast
  • White granulated sugar
  • Minced scallion
  • Spiced salt


  • step 1

    Put 165g water, 10g oil, 15g white granulated sugar and 3g yeast into the main pot

  • step 2

    Heat the materials at 2min/38℃/REV 2

  • step 3

    Add 300g medium gluten flour

  • step 4

    Run the KNEAD mode for 5min

  • step 5

    Take out the dough, cover it with plastic wrap, and keep it still for 15min

  • step 6

    Clean the main pot and put 20g oil, 25g minced scallion and 2 teaspoons of spiced salt into it

  • step 7

    Boil the materials into scallion oil at 2min /120℃/REV 2 for later use

  • step 8

    Roll the loose dough into a rectangle shape and with uniform thickness

  • step 9

    Brush the rectangle dough with scallion oil, fold it by three folds, and apply the remaining scallion oil on the surface

  • step 10

    Cut the rectangle dough into small parts which are two finger wide

  • step 11

    Stack two small parts together and press them down with chopsticks

  • step 12

    Pinch it, insert the chopsticks in the middle, turn the chopsticks by circles before press the dough down again to make into a twisted roll

  • step 13

    Place all the twisted rolls on the oiled paper, and put the steamer set into the oven for fermenting the twisted rolls at 38℃ for 30min

  • step 14

    Pour 600g water into the main pot

  • step 15

    Put on the steamer set and steam the twisted rolls at 25min/120℃/REV 1

  • step 16

    After the steaming is finished, keep the twisted rolls inside the steamer set for another 5min before taking them out

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