Spring-onion flower rolls

Your ingredients

Get ready: Bowl, rolling pin, knife, chopstick, paper squares and covered steamer.

• 🍚250 g plain flour, plus a little for dusting
• 🥣1 tsp fast-action dried yeast
• 🥣¾ tsp baking powder
• 🍯1 tsp sugar
• 💧130 ml lukewarm water, adjusted slightly as needed
• 🥬2 tbsp finely chopped spring onions
• 🥣¼ tsp five-spice powder
• 🥣¼ tsp salt
• 🥣1 tbsp neutral oil

Let’s make it

1. Make smooth dough

   Mix flour, yeast, baking powder and sugar. Gradually add lukewarm water, combine, rest covered for 10 minutes and knead smooth.

2. Warm the filling

   Gently warm spring onion, five-spice and salt in 1 tbsp oil in a small pan until fragrant. Let cool before spreading.

3. Fold the layers

   Roll dough into a thin rectangle around 20 × 30 cm and spread with filling. Fold the long edges inward to make a three-layer strip, then cut into 12 pieces.

4. Twist six rolls

   Stack pieces in pairs. Press down their centre lengthways with a chopstick, gently stretch the ends, loop over the chopstick and twist while pinching the ends together. Set down and slide the chopstick out.

5. Rest and steam

   Set on paper squares and rest about 30 minutes until slightly puffy. Place over cold steamer water and heat. Once boiling, lower to medium-low and steam for 10 minutes, longer if needed until dough is cooked through.