After my 2nd attempt on the Char Siew Bao, with the remaining dough I made it into this lovely steamed flower roll. This is a rather common and popular breakfast serve with porridge or warm soy milk by the Chinese in Taiwan and China but not locally in Singapore. Though the ingredient is very simple which included spring onion, oil and some salt, the taste of this fluffy soft steamed flower roll is amazingly fantastic!
There are several ways to shape the dough. I've watched a couple of video on the web for reference and I've chosen one of the simpler way to twist the dough :)
Place the rolls on sheet of paper and into the steamer to rest for 30mins before steaming.
Dough recipe ref from WendyinKK
Ingredient (12 buns)
- 300gm Hong Kong flour
- 60gm sugar
- 1/4 tsp salt
- 150ml warm water
- 2 tsp instant yeast
- 1/2 tsp sugar
- 30gm softened shortening
- 2 tsp oil
- 1/2 tsp salt
- 1/4 cup chopped spring onion
- Combine water, yeast and 1/2 tsp sugar. Wait for about 5-10 mins for the mixture to froth.
- Combine flour, sugar, salt in a mixing bowl. Add in yeast mixture.
- Knead until it form a soft dough.
- Add in shortening and knead until the dough is smooth.
- Shape into a ball and cover. Proof for about 1 hour until double in bulk.
- Punch down dough and knead lightly.
- On a lightly flour working surface, roll out dough into a large rectangle.
- Brush oil evenly over the surface and sprinkle salt. Spread spring onions all over the surface.
- On the shorter length, roll up the dough, firmly, into a log. Cut into 24 sections.
- Take 2 pieces of the dough, cut side facing up, and stack up. Press down the roll firmly and pull to lengthen it at the same time. Twist and roll up with the seam facing down. Place on a piece of paper. Repeat the process till all dough are done.
- Rest for 30mins and steam over preheated steamer on high fire for 10mins. Serve immediately!
Youtube video on how to shape the flower roll :