I used the same dough recipe for my scallion buns that I used for the melonpan. The bread dough recipe I used is quite versatile since it’s relatively neutral in flavor. It’s neither too sweet nor too salty so it lends itself well to dessert buns as well as savory buns.The only change I made was the topping. Instead of the sweet cookie topping from the melonpan, I used a savory mixture (black pepper, salt, oil, chopped scallions). I also decided to brush the outer perimeter of bread with light coating of egg yolk which gave the buns that shiny brown finish once they were baked.
[Note to self: Must buy more parchment paper. Aluminum foil made a hot mess.]
I had to pretty much wing this recipe because I couldn’t seem to find any scallion bun recipes online. When I googled scallion buns/bread/bao, the results were all for mantou with scallions, flower rolls/hua juan or steamed scallion buns.
I definitely know I made some mistakes with my scallion buns. I made them round instead of the more traditional marquise shape. I also cut a slit in the top of the bun (where I add a spoonful of scallion/oil mixture before it goes into the oven) too late in the process. I think I should’ve cut the slit right before the final dough rise and then added the scallion/oil topping right before I baked the buns.