Scallion Flower Rolls

Instructions

1. 1Proof the yeast with the sugar in the warm water 8 minutes. Add to the flour with the salt, mix to a shaggy mass, then knead 12 minutes until smooth and elastic.

   合面揉制

   🔍 Look for 12 分钟 · 12 minutes

   Visual: 面团光滑偏白，能干净脱离案板，能收成光滑圆球Dough is smooth and pale, pulls cleanly off the board and holds a smooth round ball shape

   You know it's right when: 抻开能形成透光薄膜而不是破裂A stretched piece forms a translucent windowpane instead of tearing

2. 2Cover and rise at room temperature 75 minutes until doubled.

   一发

   🔍 Look for 75 分钟 · 75 minutes

   Visual: 面团高过碗口，表面紧绷微亮Dough domes above the bowl rim with a taut, faintly glossy surface

   You know it's right when: 指印保持原状而不回弹A finger indentation stays put rather than springing back

3. 3Roll the dough into a 40 × 30 cm rectangle about 4 mm thick. Brush evenly with the oil (mixed with sesame oil if using), then scatter salt and scallion over the whole surface, leaving a 1 cm border.

   擀片刷油撒葱

   🔍 Look for 8 分钟 · 8 minutes

   Visual: 整张薄片都泛着均匀的薄油光，葱花从一头到另一头分布可见The whole sheet glistens with a thin even film of oil, and green scallion is visible edge to edge

   You know it's right when: 掀起一角呈半透明的薄片，而不是厚实的面包质感Lifting a corner shows translucent stretched dough rather than a thick bready sheet

   Dry the scallions with a towel before slicing. Wet scallion makes the layers steam apart into a soggy mess.

4. 4Starting from a long edge, roll the sheet up tightly into a log. Press the seam closed and roll the log gently to even it out to about 5 cm thick.

   卷长条

   🔍 Look for 5 分钟 · 5 minutes

   Visual: 漩涡紧密均匀，层与层之间没有空隙；收口整条捏紧The spiral is tight and even with no gaps between the layers; the seam is sealed along its whole length

   You know it's right when: 切面呈现紧密的漩涡纹，放下后不会松开The cut end shows a tight coil, and the log does not unwind when you set it down

5. 5Cut into 10 equal pieces. Stack two pieces, press a chopstick down across the middle to make a deep crease, then lift and pinch the two ends together underneath to form the classic twisted roll.

   压痕拧花

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 切面处的层次呈扇形张开，每个花卷都立着可见的分层「花冠」The layers fan open at the cut edges and each roll stands with a visible crown of separated spirals

   You know it's right when: 拿起来时压痕保持不散，不会弹回原状The roll keeps the crease when picked up rather than springing back flat

   Press firmly with the chopstick and do not worry about flattening it — the layers always reopen in the steamer.

6. 6Arrange on parchment squares, cover loosely and proof 25 minutes. Steam 15 minutes over vigorously boiling water with a cloth-wrapped lid, then rest 5 minutes off the heat before opening.

   二发与蒸制

   🔍 Look for High heat 醒25分钟 + 蒸15分钟 + 焖5分钟 · 25 minutes proof + 15 minutes steam + 5 minutes rest

   Visual: 花卷饱满洁白，分明的层次之间看得到碧绿葱花Rolls are plump and white with green scallion visible between clearly separated layers

   You know it's right when: 顺着漩涡撕开能看到分明的层片，而不是实心组织Pulling one apart along the spiral reveals distinct sheets rather than a solid crumb