{"product_id":"mini-steamed-scallion-flower-rolls","title":"Mini Steamed Scallion Flower Rolls","description":"\u003ch3 data-end=\"443\" data-start=\"419\"\u003eCooking Instructions\u003c\/h3\u003e\n\u003cp data-end=\"462\" data-start=\"445\"\u003e\u003cstrong data-end=\"460\" data-start=\"445\"\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"578\" data-start=\"463\"\u003e\n\u003cli data-end=\"489\" data-start=\"463\"\u003e\n\u003cp data-end=\"489\" data-start=\"465\"\u003eAll-purpose flour: 80g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"509\" data-start=\"490\"\u003e\n\u003cp data-end=\"509\" data-start=\"492\"\u003eWarm water: 40g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"523\" data-start=\"510\"\u003e\n\u003cp data-end=\"523\" data-start=\"512\"\u003eYeast: 1g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"555\" data-start=\"524\"\u003e\n\u003cp data-end=\"555\" data-start=\"526\"\u003eGreen onion: finely chopped\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"578\" data-start=\"556\"\u003e\n\u003cp data-end=\"578\" data-start=\"558\"\u003eWalnut oil: to taste\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"591\" data-start=\"580\"\u003e\u003cstrong data-end=\"589\" data-start=\"580\"\u003eSteps\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-end=\"1658\" data-start=\"592\"\u003e\n\u003cli data-end=\"711\" data-start=\"592\"\u003e\n\u003cp data-end=\"711\" data-start=\"595\"\u003e\u003cstrong data-end=\"621\" data-start=\"595\"\u003ePrepare the dough base\u003c\/strong\u003e: Mix warm water (not exceeding 40°C) with yeast. Stir evenly and let sit for 5 minutes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"816\" data-start=\"712\"\u003e\n\u003cp data-end=\"816\" data-start=\"715\"\u003e\u003cstrong data-end=\"738\" data-start=\"715\"\u003eCombine ingredients\u003c\/strong\u003e: Add yeast mixture to the flour. Stir until the mixture forms small flakes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"963\" data-start=\"817\"\u003e\n\u003cp data-end=\"963\" data-start=\"820\"\u003e\u003cstrong data-end=\"839\" data-start=\"820\"\u003eKnead the dough\u003c\/strong\u003e: Knead until smooth. Cover with plastic wrap and let it rise in a warm place until it doubles in size (about 40 minutes).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1034\" data-start=\"964\"\u003e\n\u003cp data-end=\"1034\" data-start=\"967\"\u003e\u003cstrong data-end=\"988\" data-start=\"967\"\u003eDeflate the dough\u003c\/strong\u003e: Knead briefly again to release excess gas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1141\" data-start=\"1035\"\u003e\n\u003cp data-end=\"1141\" data-start=\"1038\"\u003e\u003cstrong data-end=\"1058\" data-start=\"1038\"\u003eDivide and shape\u003c\/strong\u003e: Cut the dough into equal small portions and roll each piece into an oval shape.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1235\" data-start=\"1142\"\u003e\n\u003cp data-end=\"1235\" data-start=\"1145\"\u003e\u003cstrong data-end=\"1155\" data-start=\"1145\"\u003eFlavor\u003c\/strong\u003e: Brush the surface with walnut oil and sprinkle chopped scallions generously.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1401\" data-start=\"1236\"\u003e\n\u003cp data-end=\"1401\" data-start=\"1239\"\u003e\u003cstrong data-end=\"1261\" data-start=\"1239\"\u003eForm flower twists\u003c\/strong\u003e: Roll up the dough from one end. Flatten slightly and cut each roll into 5 strips (lengthwise). Twist and coil to shape into flower buns.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1500\" data-start=\"1402\"\u003e\n\u003cp data-end=\"1500\" data-start=\"1405\"\u003e\u003cstrong data-end=\"1419\" data-start=\"1405\"\u003eFinal rise\u003c\/strong\u003e: Place each flower roll into an oiled steamer tray and let rise for 5 minutes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1557\" data-start=\"1501\"\u003e\n\u003cp data-end=\"1557\" data-start=\"1504\"\u003e\u003cstrong data-end=\"1513\" data-start=\"1504\"\u003eSteam\u003c\/strong\u003e: Steam over boiling water for 15 minutes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1658\" data-start=\"1558\"\u003e\n\u003cp data-end=\"1658\" data-start=\"1562\"\u003e\u003cstrong data-end=\"1570\" data-start=\"1562\"\u003eRest\u003c\/strong\u003e: Turn off heat and let buns sit in the pot with the lid closed for another 5 minutes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"rainbowfoodschool.com Mini Steamed Scallion Flower Rolls Recipe Asian Appetizers and Snacks\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0666\/6603\/7447\/files\/9_624672f1-b09c-45ab-b1c9-501756ab4947.jpg?v=1748460628\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"rainbowfoodschool.com Mini Steamed Scallion Flower Rolls Recipe Asian Appetizers and Snacks\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0666\/6603\/7447\/files\/98f8cdd68d814153ac19da91e94d9a0d_tplv-tt-origin-web_gif.jpg?v=1748460628\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"rainbowfoodschool.com Mini Steamed Scallion Flower Rolls Recipe Asian Appetizers and Snacks\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0666\/6603\/7447\/files\/08447b0b615e423db7c4028c21153aab_tplv-tt-origin-web_gif.jpg?v=1748460628\"\u003e\u003c\/div\u003e","brand":"Recipe Online Viewable [Digital]","offers":[{"title":"Default Title","offer_id":45161409216711,"sku":"","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/6603\/7447\/files\/mini-steamed-scallion-flower-rolls-719.webp?v=1748570871","url":"https:\/\/rainbowfoodschool.com\/products\/mini-steamed-scallion-flower-rolls","provider":"RainbowFoodSchool","version":"1.0","type":"link"}