← Nouns Cooking · Chinese

Ingredients

• 300 g plain flour
• 1 tsp instant yeast
• 1 tbsp Sugar
• 1 tsp Baking powder
• 165 ml warm water
• 5 Spring onion, finely chopped
• 2 tbsp neutral oil
• 1 tsp Salt
• ½ tsp Chinese five-spice
• ¼ tsp ground Sichuan pepper (optional)

Method

1. Mix the flour, yeast, sugar and baking powder, add the water and knead for 10 min to a smooth dough. Cover and leave to rise for 1 hour, until doubled.
2. Knock back the dough and knead for 2 min. Roll it into a rectangle about 35 × 25 cm and 4 mm thick.
3. Brush with the oil, then sprinkle evenly with the salt, five-spice, Sichuan pepper and spring onion.
4. Fold the dough into thirds lengthways like a letter, press lightly, then cut across into 12 strips about 3 cm wide.
5. Stack two strips, press a chopstick down the centre, then hold the ends, stretch gently and twist them in opposite directions before tucking them underneath to make a flower. Set on baking paper squares in a steamer.
6. Cover and rest for 15 min. Steam over boiling water on medium-high heat for 12 min, then turn off the heat and leave the lid on for 5 min before serving.

Tips

• For crisp bottoms, pan-fry leftover rolls in a little oil until golden.
• Pour the oil hot over the spring onions first for an even more fragrant filling.

Sources

Written in our own words after cross-checking these recipes:

Goldthread The Woks of Life Red House Spice