Chinese Flower Roll (Hua Juan)

Steamed Chinese scallion flower rolls, layered with sesame oil and green onions and twisted into a flower shape.

Ingredients

2 teaspoons	10 ml	active dry yeast
1 1/2 cups	360 ml	water (lukewarm)
1 tablespoon	15 ml	sugar
3 1/2 cups	840 ml	all-purpose flour
2 teaspoons	10 ml	baking powder
2 teaspoons	10 ml	water
4 tablespoons	60 ml	sesame oil (or as needed)
1 teaspoon	5 ml	salt
1 bunch		scallions (finely chopped, as desired)

Gather the ingredients.
Place the yeast in a bowl and pour the warm water over it. Stir in the sugar to dissolve and let stand 15 minutes.
Sift the flour into a bowl. Add the yeast mixture and stir immediately, until you have a dough that holds together and doesn't stick to the sides. Adjust the water as needed.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes). Add more flour or water if needed. Cover and let rest 1 1/2 hours.
Punch the dough down and let rest 1 to 1 1/2 more hours, until doubled in size.
Dissolve the baking powder in 2 teaspoons water. Knead into the dough vigorously for a few minutes until elastic again.
Roll the dough into a large rectangle. Rub the sesame oil over it and sprinkle evenly with the salt and chopped green onions.
Roll up the dough as if rolling a sleeping bag.
Cut into 2-inch pieces. Take each piece with the cut sides facing outward and press down lengthwise in the middle with chopsticks, firmly enough that the layers spread outward but not enough to cut through, forming 2 ovals joined in the middle.
Pick up the dough by its rounded ends and pull until they meet underneath the roll; pinch the ends together underneath to round the flower. Let the rolls sit 10 minutes, then steam for 20 minutes.