Perfect Fluffy Scallion Twists

Discovering the Delight of Scallion Twists

My Favorite is Fluffy Scallion Twists and I remember the first time I stumbled upon scallion twists at a local dim sum spot. The aroma of fresh scallions mixed with the warm, yeasty scent of steamed buns was irresistible. As I took my first bite, the soft, pillowy texture melted in my mouth, and the savory flavor of scallions danced on my taste buds. It was love at first bite. I knew I had to recreate this delicious experience at home, despite my nervousness about working with yeast dough. The thought of making these delicate, fluffy buns from scratch felt intimidating, but my craving was stronger than my fear.

Embracing the Yeast Challenge

The journey began with a deep breath and a determination to conquer my fear of yeast. I gathered all the ingredients and carefully measured everything, making sure I didn’t miss a step. The kitchen was filled with the comforting scent of warm oat milk as I mixed it with sugar and yeast, watching anxiously as the yeast began to foam. When the dough started coming together in the mixer, I could feel a sense of accomplishment bubbling up inside me. Kneading the dough, I imagined how these simple ingredients would soon transform into something extraordinary.

Crafting the Perfect Twists

After the dough had risen, it was time to shape the buns. I rolled each piece into an oval, cut strips, and twisted them with care. The scallion glaze added a burst of color and flavor that made the process even more exciting. As I coiled the twists into snail shapes and placed them in the bamboo steamer, I felt like I was creating a piece of edible art. The final proofing was nerve-wracking, but when I finally lifted the steamer lid to reveal the perfectly puffed buns, I was filled with pride. They looked just like the ones I had fallen in love with at the dim sum restaurant.

Sharing the Joy of Homemade Dim Sum

When the scallion twists were ready, I couldn’t wait to share them with my family. We gathered around the table, dipping the buns into a spicy sauce that complemented the delicate flavors perfectly. Each bite was a reminder of the effort and love that went into making them. It was more than just a meal—it was a celebration of overcoming challenges and the joy of creating something delicious from scratch. Now, these fluffy scallion twists have become a favorite in our household, a comforting treat that brings us together and reminds us that sometimes, the best things in life are the ones you make with your own hands.

Chef’s Notes-Fluffy Scallion Twists

• Ensure your yeast is fresh and active by testing it in warm oat milk. It should foam up within 5 minutes; otherwise, your buns won’t rise properly.
• The dough should be smooth and elastic after kneading. If it’s too sticky, add a little more flour, but avoid adding too much as it can make the buns dense.
• Proof the dough in a warm, humid environment. A cold oven with a tray of boiling water works perfectly to create the right conditions.
• When twisting the dough, make sure to twist tightly enough so the layers stick together, but not so tight that the dough tears.
• Ensure there’s enough space between the buns in the steamer, as they will expand during cooking. Overcrowding can result in unevenly steamed buns.

Fluffy Scallion Twists

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Dive into these incredibly soft and fluffy scallion twists that rival the best dim sum in town! Perfectly fragrant with spring onions, these buns are a dream snack, especially when dipped in a spicy sauce. Overcome your yeast fears with this easy-to-follow recipe and enjoy a delightful Chinese treat at home.

Course: Side DishCuisine: ChineseDifficulty: Medium

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Servings

4

buns

Prep time

35

minutes

Cooking time

13

minutes

Calories

315

kcal

Resting Time

1

hour 

35

minutes

Total time

2

hours 

23

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Scallion Twists

• 1 teaspoon active dry yeast

• 1 cup warm oat milk (around 90°F)

• 1 1/2 cups all-purpose flour

• 1 1/4 cups bread flour

• 5 tablespoons granulated sugar

• 1/4 cup vegetable oil

• 2 tablespoons finely chopped green onions

• 1 teaspoon coarse sea salt

• 2 tablespoons toasted sesame oil

• Dipping Sauce

• 2 tablespoons soy sauce

• 2 teaspoons Chinese black vinegar (Chinkiang preferred)

• 1 teaspoon Shaoxing rice wine

• 1/2 teaspoon Szechuan chili oil

• 1/4 teaspoon toasted sesame oil

• 1/4 teaspoon granulated sugar

• Pinch of white sesame seeds

Directions

• Return to the mixer and knead on medium speed until the dough is smooth and elastic (about 5 minutes). Cover with a damp cloth and place in a cold oven with a tray of boiling water beneath it to proof until doubled in size (1-2 hours).
• While the dough is proving, mix the chopped green onions, sea salt, sugar, and toasted sesame oil in a small bowl. Set aside.
• Once the dough has doubled in size, punch down to release air bubbles. Lightly flour a work surface and divide the dough into eight equal pieces. Shape each piece into a ball and let them rest under cling film for 10 minutes.
• Roll each ball into an oval shape on a floured surface. Cut strips along the length of the oval leaving the top and bottom intact. Brush with scallion glaze and twist by pinching both ends and rotating in opposite directions. Coil into a snail shape and tuck the end underneath.
• Allow buns to cool slightly before serving with dipping sauce and a sprinkle of fresh scallions.

Equipment

• bamboo steamer
• Stand Mixer
• chef’s knife
• cutting board
• mixing bowls
• measuring cups and spoons
• baking sheet

Nutrition Facts

• Calories: 315kcal
• Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 350mg
• Potassium: 100mg
• Carbohydrates: 50g
• Fiber: 2g
• Sugar: 8g
• Protein: 6g
• Vitamin A: 0IU
• Vitamin C: 2mg
• Calcium: 4mg
• Iron: 10mg

FAQ-Fluffy Scallion Twists

Can I use a different type of flour?

Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free blend, but it may affect the texture and rise of the buns.

How do I know if my dough is properly proofed?

The dough should double in size and be slightly springy to the touch. If you poke it gently, the indentation should slowly bounce back.

Can I bake these buns instead of steaming them?

Steaming is traditional and keeps the buns soft, but you can bake them at 350°F (175°C) for about 15-18 minutes if you prefer a crustier texture.

What’s the best way to reheat frozen buns?

The best method is to re-steam them for a few minutes until they are heated through. You can also microwave them with a damp paper towel to retain moisture.

Can I make these buns without yeast?

Yes, you can use baking powder instead of yeast. However, the texture will be different, resembling more of a biscuit than a fluffy bun.