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Steamed Mandarin Rolls / Flower Rolls

wantanmien's picture
Ingredients
  All purpose flour 250 Gram, sieved
  Baking powder 1 Teaspoon
  Sugar 1 Teaspoon
  Dry yeast 1 Teaspoon
  Water 165 Milliliter, lukewarm
  Spring onion 1 Medium, chopped
  Oil 3 Tablespoon
  Salt 1 Teaspoon
  Flour 1 Tablespoon
  Parchment paper sheets 9 Small
Directions

GETTING READY
1) In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir until yeast dissolves. Let stand 10 minutes or until foamy.
2) In large bowl or in food processor, combine flour and yeast mixture and mix well, or process 1 minute. If mixing by hand, sprinkle work surface with the reserved 1 tablespoon flour; turn dough out onto work surface and knead until dough is smooth and elastic, about 10 minutes.
3) Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely with plastic wrap or a damp towel, and let rise until dough triples in volume, about 3 hours. Punch down and wrap in plastic until ready to use.

MAKING
4) Line steamer rack with parchment paper.
5) Place in large shallow saucepan or wok; add some water, cover and bring to rolling boil.
6) Arrange 8 of the buns at least 1-inch apart on prepared steamer rack; cover and steam until puffy, tender and cooked through, 15-20 minutes.
7) Repeat with remaining buns, adding water to pan as necessary.

SERVING
8) Move the rolls to a serving plate, sprinkle with chopped green onion and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Snack
Taste: 
Sweet Sour
Method: 
Steamed
Dish: 
Roll
Ingredient: 
Flour
Language: 
mandarin

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