Ingredients
300 g all-purpose flour
3 g instant yeast use 4g if weather is cooler
175 g warm water
150 g scallions 5.5 oz
½ teaspoon salt* see notes
dash of Chinese 5-spice powder
2 tablespoon maple syrup See notes
1 tablespoon oat milk
sesame seeds preferably raw white sesame seeds
Oil Paste
3 tablespoons flour
4 tablespoons cooking oil
Instructions
Place all-purpose flour in a bowl then sprinkle yeast on top. Using a pair of chopsticks, slowly add the water while stirring the flour until there are no dry spots of flour left in the bowl. Then, switch to your hand and knead into a soft dough. Cover with a moist towel and place a lid over. Let it proof until 1.5X than its original size, about 30-35 minutes.
While waiting, make the oil paste. Add flour to a bowl and heat the oil. (To test the oil readiness, stick a chopstick into the oil, once you see bubble forms around the tip of the stick, it’s ready).
Carefully pour the hot oil into the bowl with flour. Stir to combine into a paste and let it cool slightly.
Preheat the oven to 475F°F (245°C).
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