• 1/3 cup (75 ml) very warm milk
• 1 teaspoon (5 ml) granulated sugar
• 2 teaspoons (10 ml) active dry yeast
• 1/3 cup (75 ml) granulated sugar
• 1/2 teaspoon (2 ml) salt
• 1/4 cup cooking oil
• 2/3 cup (60 ml) lukewarm water
• 1/2 teaspoon vinegar
• Approximately 3 cups (550 ml) white bread flour
• 3 tablespoons chopped scallions and chives
• ½ teaspoon salt
• ¼ teaspoon sugar
• 2 tablespoons sesame seed oil
1. Stir warm milk and first amount of sugar in small dish until sugar is dissolved. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast.
2. Stir second amount of sugar, salt and cooking oil in large bowl. Add lukewarm water. Stir until sugar is dissolved. Stir in vinegar and yeast mixture.
3. Slowly work in enough flour until soft dough forms. Turn out onto lightly floured surface. Knead for about 10-15 minutes until smooth and elastic. Place dough in large greased bowl, turning once to grease top. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for 1 1/2 to 2 hours until doubled in bulk. Punch dough down. Cover. Let rest for 5 minutes.
4. Mix together ingredients for glaze and let macerate.
5. Cut up parchment paper into 3.5 x 3.5 in squares.
6. Shape dough into a log and divide into 12 portions. Roll each portion into a long oval shape (1/4 in thick). Using a knife, cut 7/8 of the oval lengthwise into strips, leaving them attached to a small bit of dough. Spoon glaze on top and spread around.
7. Taking both ends, twist the dough together, but do not stretch. Tie a knot with the dough by crossing over the ends and tucking them in the centre. Place bun on top of parchment paper and place in a container and cover with tea towel. Let it rest for 30-45 minutes at room temperature.
8. Steam on moderate heat for 8 minutes.