Contributed by World Recipes Y-Group
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
- 3½ cups all purpose flour
- 2 teaspoons active dry yeast
- 1½ cups lukewarm water
- ⅓ cup sesame oil
- 1 teaspoon salt
- 2 teaspoons baking powder
- scallions, finely chopped, as desired
- Dissolve the yeast in the warm water and let sit for 15 minutes.
- Place the flour in a large bowl.
- Begin adding the yeast in a steady stream, stirring.
- Turn the dough out onto a lightly floured surface, and knead until the dough is smooth and elastic, adding a bit of flour or water as necessary.
- Let the dough rise for 3 hours.
- Dissolve the baking powder in ½ tablespoon of cold water.
- Knead into the risen dough until the dough is again smooth and elastic.
- To prepare rolls: roll the dough into a 24-inch square.
- Lightly rub the sesame oil over with your fingers.
- Sprinkle over with salt and scallion.
- Roll the dough up tightly, as you would when rolling up a sleeping bag or when making jelly rolls.
- Make sure the ends are even.
- Cut the dough into 2-inch pieces.
- Press down lengthwise on the center of each bun with a lightly oiled chopstick, firmly enough so that the layers spread apart,but not so firmly that you cut clear through.
- The layers will push out to the sides, so that you have two ovals that are joined in the center.
- Pick up the dough by its smooth, rounded ends, and pull until they meet underneath the roll.
- Pinch the ends together underneath the roll.
- This causes the flower to become rounder in shape.
- Let the rolls sit for 10 minutes and steam for 20 minutes on high heat.