Scallion Ham Roll
The suitable temperature for water used to dissolve yeast is around 30 to 35 degrees Celsius; water that is too hot will kill the yeast.
Story
For this classic Chinese scallion ham roll, a key tip to ensure the dough rises perfectly is to use water between 30 and 35 degrees Celsius when dissolving yeast, as hotter water will kill the yeast and ruin the dough's texture.
Ingredients
wheat flour
300g
chopped scallion
as needed
ham sausage
as needed
yeast
3g
white sugar
as needed
cooking oil
as needed
salt
as needed
Instructions
1
Step 1
First dissolve the white sugar in warm water, then pour in the yeast and let it rest for a while.
2
Step 2
Slowly pour the yeast water into the flour, stirring with chopsticks as you add it until you get a flaky mixture with no dry flour remaining.
3
Step 3
Knead the dough until smooth, then cover it with plastic wrap or a lid to ferment.
4
Step 4
The fermented dough: stick your finger in flour, then poke a hole in the fermented dough. The hole should not shrink or spring back, the dough should not collapse, the edge of the hole should not wrinkle, and the interior of the dough should have a honeycomb texture.
5
Step 5
Cut the ham sausage into small dice.
6
Step 6
Finely chop the scallions.
7
Step 7
Take out the fermented dough, punch out the air on a work surface sprinkled with a small amount of dry flour, then roll it out into a rectangular dough sheet.
8
Step 8
Brush oil on the surface of the dough sheet, then sprinkle with a small amount of salt.
9
Step 9
Sprinkle with diced ham.
10
Step 10
Sprinkle with minced scallions.
11
Step 11
Roll the dough sheet into a cylinder.
12
Step 12
Cut into segments approximately 3 cm long.
13
Step 13
Stack two of the rolled cylinders with the cut sides facing inward. Place a pair of chopsticks in the middle and press down firmly.
14
Step 14
Repeat this process for all remaining portions.
15
Step 15
Place the prepared huagun (Chinese twisted steamed rolls) in a steamer greased with a thin layer of oil for a second proofing. Steam until fully cooked using cold water.
16
Step 16
Do not open the steamer lid immediately after the huagun are fully steamed. Let them rest for approximately 3-5 minutes before opening the lid.
17
Step 17
Scallion-flavored steamed twisted rolls.
