How to make scallion oil steamed buns

1. First make scallion oil. This is the simple version. Wash and cut the shallots. Heat the oil in a pan, add the shallots, turn on a low heat, and simmer slowly; until the shallots turn yellow
2. Remove the scallion segments and filter the oil; the obtained scallion oil is left to cool and set aside. (You can make more scallion oil at one time, and it can be used for stir-frying and salad)
3. Dissolve dry yeast in water. Pour flour and whole wheat flour into the pot, mix well, slowly pour in the yeast water, knead into large snowflakes first, and then knead into a smooth dough; cover with plastic wrap and ferment until doubled in size. The fermented dough has a uniform honeycomb shape inside
4. Take out the dough, put it on the chopping board, and knead it again. There are no obvious pores on the cut surface. Roll out into a rectangle. (The thickness should be moderate, too thick and not many layers, too thin, easy to be smashed to death, and difficult to lift) Sprinkle an appropriate amount of salt, spread evenly, then apply a layer of scallion oil, and brush evenly with a brush
5. Roll up along the long side and cut into small pieces; put enough cold water in the steamer, and cover the drawer with wet and wrung-out drawer cloth. Put the steamed buns in, leaving enough space in the middle to prevent them from sticking together after steaming
6. Cover the lid and continue to ferment for 20 minutes. After turning on the high heat and the steam, turn down the heat for 12 minutes, turn off the heat, open the lid and take out the steamed buns after 3 minutes. (The steamed bun is relatively small, so 12 minutes is enough. If it is large, the steaming time should be extended appropriately.) Steamed steamed buns