INGREDIENTS FOR THE DOUGH:
- 1 cup milk (or 1/2 cup evaporated milk + 1/2 cup water)
- 1 tablespoon oil (optional)
- 3 cups (380 grams) bread flour (e.g. Morebread flour from Sheridan)
- 2 teaspoons of instant yeast
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon nonfat dry milk powder (optional)
INGREDIENTS FOR THE BUNS:
- 1 cup finely sliced scallions (from 8 to 10 stalks)
- 1/4 cup oil
- 1/4 teaspoon salt
DIRECTIONS:
- Heat the milk to 100°F to 110°F.
- Stir in the oil (optional)
- In a mixing bowl, whisk together the flour, yeast, sugar, sugar and milk powder (if using). Add the milk-oil to stir to form a dough ball
- Turn the dough onto a lightly floured work surface and knead until smooth and elastic (about 6-8 minutes). Return dough to bowl and let rise in a warm spot for at least 2 hours. (Or, use a bread/dough maker for steps 3-4).
- In a bowl, stir together the scallions, oil, and salt. Cut out twelve 6-inch square pieces of parchment paper.
- Turn dough out onto floured work surface. Punch down to deflate. Using bench scraper, divide the dough into 12 pieces. Shape each piece into a ball.
- Using a rolling pin, roll each piece into a 4×6 inch oval.
- Working with each piece at a time, slice lengthwise into the oval, leaving about 1/2 inch at the top of the oval.
- Brush or spoon about 1 tablespoon of the scallion mixture across the dough.
- Pick up each end of the oval, gently pull outward, then twist into a coil.
- Twist the coil into a knot. Place the knot on a piece of parchment paper.
- Repeat steps 8-11 for each oval
- Put 6 bun on each layer of steamer, and let rise 30-40 minutes
- Steam for 15 minutes.
- Serve warm sprinkled with sea salt. If wish, serve with soy dipping sauce.
- Leftovers can be frozen and reheated in a steamer, or microwave (15 seconds).