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Taiwanese Spring Onions Rolls

Prep: 1 hr

Cook: 25 mins

Perfect for breakfast or a cheeky midnight snack!

Dough

  • 500g bread flour

  • 250g water

  • 25g caster sugar

  • 8g instant dry yeast

Filling

  • 300g (10-12) Spring Onion

  • 1 tsp salt

  • 1 tbsp sugar

  • 1 tsp white pepper

  • 2 tbsp sesame oil

Simple syrup

  • 2 tbsp hot water

  • 2 tbsp sugar

Method

  • Add the yeast to the water, along with the sugar, and stir. Once mixed add the bread flour. Mix that in until a rough dough is formed.

  • Now start kneading until you create a smooth dough ball.

  • Place in a bowl, cover with cling film and prove in the fridge until it doubles in size.

Filling

  • Cut the ends off the spring onions, chop into rings and place in a bowl.

  • Add sesame oil, salt and sugar, pepper. Mix well.

The Bread

  • After 30 minutes, once the dough has doubled in size, knock the air out by punching the dough.

  • Dust flour onto the work surface

  • Roll the dough into a rectangle - 60cm x 30c.

  • Place the filling onto dough and spread all over.

  • Fold one side over the other. Crimp the sides to seal.

  • Brush all over with the simple syrup, and sprinkle raw sesame seeds all over. Portion it up equally.

  • Place onto a baking tray and prove at room temp for 30 mins. Then place in the oven at 180°C for 20 - 25 mins.

Taiwanese Spring Onion Rolls

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


Dough

  • 500g bread flour

  • 250g water

  • 25g caster sugar

  • 8g instant dry yeast

Filling

  • 300g (10-12) Spring Onion

  • 1 tsp salt

  • 1 tbsp sugar

  • 1 tsp white pepper

  • 2 tbsp sesame oil

Simple syrup

  • 2 tbsp hot water

  • 2 tbsp sugar


Method

  • Add the yeast to the water, along with the sugar, and stir. Once mixed add the bread flour. Mix that in until a rough dough is formed.

  • Now start kneading until you create a smooth dough ball.

  • Place in a bowl, cover with cling film and prove in the fridge until it doubles in size.

Filling

  • Cut the ends off the spring onions, chop into rings and place in a bowl.

  • Add sesame oil, salt and sugar, pepper. Mix well.

The Bread

  • After 30 minutes, once the dough has doubled in size, knock the air out by punching the dough.

  • Dust flour onto the work surface

  • Roll the dough into a rectangle - 60cm x 30c.

  • Place the filling onto dough and spread all over.

  • Fold one side over the other. Crimp the sides to seal.

  • Brush all over with the simple syrup, and sprinkle raw sesame seeds all over. Portion it up equally.

  • Place onto a baking tray and prove at room temp for 30 mins. Then place in the oven at 180°C for 20 - 25 mins.

Taiwanese Spring Onion Rolls

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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