Flower roll with green onions

We use the basic Chinese bun dough that we have prepared. Spread the dough into a stick shape and cut it with a knife to make 25g each.

Spread the dough into a tin with a rolling pin. If it sticks, flour it. Apply a thin layer of salad oil to the surface of the dough, and sprinkle chopped on top of the dough with salted chopped green onions.

Roll it round and turn it into a stick from the front.

Use a knife to hollow in the middle of the fabric, and then place both ends of the fabric together by moving it towards the center.
Arrange on a steamer lined with a cooking sheet and allow secondary fermentation at room temperature.
The guideline for fermentation is to make the dough grow a little larger, but if you are in a hurry, you should use the fermentation function of the oven or place it on a pot filled with hot water at about 40°C.
After secondary fermentation, set it in a steamer with a rise in steam, cover it and heat it over medium heat. Steam for about 6-8 minutes.