Scallion Flower Buns
Bread baking is very therapeutic. Once you start baking your own bread, you will not want to buy from the market.
I have used autolyse method here, which not only helps in developing the gluten better but also reduces the kneading time.
I have used instant yeast, if you don't have instant yeast then you can use active dry yeast. Bloom it in 1 tbsp of luke warm water with a pinch of sugar.
The dough should be very sticky when you start kneading, if you find it's not , add water one tbsp at a time. The key to a soft crumb is hydration of the dough.
I chanced upon a video on instagram showcasing these flowers. I was really inspired to try them. The recipe is mine but the technique of making these flowers is inspired from that video.
This is the first time I have tried these flowers so they are not perfect, but I still thought of sharing it with you all.
If it's difficult to knead, oil your hands
Maida 2 cups (APF)
Scallions 1/2 cup tightly packed
Garlic 4 large cloves
Water 3/4 cup less 1 tbsp
Yeast 1/2 tsp
Sugar 1/2 tsp
Salt 1/2 tsp
Oil 1 tbsp + extra for brushing
Make a fine paste of scallions and garlic without water.
Now mix the flour and this paste.
Add water slowly till you get a soft dough.
You may need more water or less than mentioned above as it will depend on your paste and quality of flour.
Cover it and let it rest for 1-2 hours.
This process of mixing flour and water and letting it rest for sometime is called autolyse.
Now tranfer the dough to clean counter top.
Add sugar and yeast.
Mix it well.
Sprinkle salt all over the dough and start kneading.
If you find the dough is tight add one tbsp water at a time and continue keading.
The dough should feel very sticky.
Knead using the heel of your palms.
Push the dough outward , then fold it back, rotate it a little and push again.
Incorporate the oil slowly while kneading.
Knead for 7-10 minutes.
Incorporate 1 tbsp oil while kneading the dough.
Slowly you will see that the dough has turned smooth and is not sticking to your hands.
Take a small piece of dough and stretch it between your fingers.
If you are able to stretch it to a thin sheath without breaking, then the dough is ready, else knead for a couple of more minutes.
This is called the window pane test.
Now grease a bowl or container.
I prefer a flat bottom and straight sides pan or container.
Transfer the dough in the container, turn it over so that it's covered with oil.
Cover the container with a lid or plastic wrap.
Mark the container with a marker.
This will help you know when the dough has doubled.
It will take anywhere between an hour to two to double in size depending on the temperature of your kitchen.
Once it had doubled, remove to a lightly dusted counter top.
Press it lightly to release all the gases.
Now with a help of rolling pin roll it into a 14-15" long rectangle.
From the end farthest to you fold 1/3 of the dough to the middle of the rectangle. Press lightly.
Now take the other end of the rectangle and fold over the edge.
Trim the edges to get straight sides.
Now cut five strips 1.5 inches wide and five 1 inch wide.
Place smaller strips on wider ones.
Pick up one such set and make a flower .
Please watch the video to see how it's done.
Place it on a parchment lined baking sheet .
Repeat the process with remaining strips
Keep the flowers at least 2 inches apart.
Brush them with oil.
Cover with a moist cloth till they double in size.
Spray them with water .
Bake in a preheated oven at at 190 degress Celsius for 18-20 minutes, the internal temperature should read 190 degrees Fahrenheit.
When you tap the bottom of the buns, it should sound hollow.
Remove them to a wire rack.
Brush with oil.
Cover with a moist cloth to get a soft crust.