Steamed Flower Rolls
These attractive little rolls are traditionally served with mongolian firepot.
Ingredients
- 1 quantity basic dough (below) made using only 5mI / 1 tsp sugar
- 15ml / 1 tbsp sesame seed oil
- chives, to garnish
Preparation
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- Divide the risen and knocked back dough into two equal portions. Roll each into a rectangle measuring 30 x 20cm / 12 x 8in. Brush the surface of one with sesame oil and lay the other on top. Roll up like a Swiss roll. Cut into 16 pieces.
- Take each dough roll in turn and press down firmly on the rolled side with a chopstick. Place the rolls on the work surface, coiled side uppermost.
- Pinch the opposite ends of each roll with the fingers of both hands, then pull the ends underneath and seal. The dough should separate into petals. Place the buns on non-stick baking paper in a steamer and leave to double in size. Steam over rapidly boiling water for 30-35 minutes. Serve hot, garnished with chives.
COOK'S TIP
When lining the steamer, fold the paper several times, then cut small holes like a doily. This lets the steam circulate, yet prevents the steamed flower rolls from sticking to the steamer.
Makes 16.