All of the classic scallion pancake flavors in the form of a fluffy bun!
This recipe is super fun to make and not as difficult to accomplish as it might look!
Ingredients:
For the dough
250 g all-purpose flour, plus extra for dusting
1 tsp dried active yeast
¾ tsp baking powder
1 tsp sugar
130 ml lukewarm water
For the filling
1/2 cup scallions, finely chopped
¼ tsp Chinese five-spice powder, or ground Sichuan pepper
¼ tsp salt
1 tbsp cooking oil
Directions:
(Make the dough)
Mix flour, yeast, baking powder, sugar and water in the bowl. Knead on low speed until a very smooth dough forms (about 8 minutes).
(Mix the filling)
Put scallions, Chinese five-spice powder & salt in a bowl. Heat up the oil then pour over the scallions. Mix well
(Shape the flower buns)
Dust some flour over the worktop. Roll the dough into a thin, rectangle shape (about 20cm×30cm). Evenly coat the dough with the filling.
From the long side of the rectangle, fold the dough twice making it a three-layer strip. Then cut it into 12 pieces.
Stack up two pieces. Use a chopstick to press the middle line lengthways. Hold both ends and stretch.
Hang it on the chopstick. With one hand pinch and hold two ends. With the other hand twist the chopstick.
Put the roll on the worktop, press the chopstick then slice it out of the roll.
(for step-by-step pictures, see the original post from Red House Spice!)
(Let the dough rise)
Leave the rolls to rest for around 30 minutes. Well-rested buns should be slightly bigger, but not double the size
(Pan fry the buns)
Add oil to a frying pan over high heat. Place the rolls into the pan leaving ample space in between.
When the bottom of the rolls turn brown, pour in 200ml water (at room temperature). Cover with a lid.
Uncover when the water has completely evaporated. Turn off the heat after 20 seconds or so.
Source Recipe: Red House Spice
this looks so good!