Chinese flower rolls (Hua Juan, 花卷)
User Reviews
5
Chinese flower rolls (Hua Juan, 花卷)
Description
The recipe for Chinese flower rolls begins with mixing and kneading a dough from all-purpose flour, yeast, baking powder, sugar, and lukewarm water until smooth and elastic. The filling combines finely chopped scallions with Chinese five-spice powder and salt, mixed with hot neutral oil to release flavor. After resting, the dough is rolled out into a thin rectangle, spread with the scallion oil mixture, then folded into layers and cut into strips.
Pairs of dough strips are stacked, pressed in the center with a chopstick, stretched, twisted, and formed into floral shapes. These rolls are steamed until fluffy and tender with a slightly chewy crumb and a subtle spice and scallion aroma. They maintain distinct layers and a soft interior.
Serving these buns warm complements other Chinese dishes or can be enjoyed as a snack. Resting time depends on temperature, and steaming with a towel-covered lid helps prevent water condensation from spoiling the appearance.
Ingredients
For the dough
- 250 g all-purpose flour plus extra for dusting
- 1 teaspoon dried active yeast
- ¾ teaspoon baking powder
- 1 teaspoon sugar
- 130 ml water see note 1, lukewarm
For the filling
- 2 tablespoon scallions finely chopped
- ¼ teaspoon Chinese five-spice powder or ground Sichuan pepper
- ¼ teaspoon salt
- 1 tablespoon neutral cooking oil generic cooking oil
If pan-frying, you also need
- 1 tablespoon neutral cooking oil generic cooking oil
Instructions
Prepare the dough
- IF KNEADING WITH A STAND MIXER: Mix flour, yeast, baking powder, sugar and water in the bowl. Knead on low speed until a very smooth dough forms (about 8 minutes).
- IF KNEADING BY HAND: Mix flour, yeast, baking powder and sugar. Add water gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead briefly into a dough. Leave to rest for 10 minutes (covered). Knead again until very smooth.
Mix the filling
- Put scallions, Chinese five-spice powder (or ground Sichuan pepper) & salt in a bowl.
- Heat up the oil then pour over the scallions. Mix well.
Shape the rolls
- Dust some flour over the worktop. Roll the dough into a thin, rectangle shape (about 20cm×30cm). Evenly coat the dough with the filling.
- From the long side of the rectangle, fold the dough twice making it a three-layer strip. Then cut it into 12 pieces.
- Stack up two pieces. Use a chopstick to press the middle line lengthways. Hold both ends and stretch.
- Hang it on the chopstick. With one hand pinch and hold two ends. With the other hand twist the chopstick.
- Put the roll on the worktop, press the chopstick then slice it out of the roll.
Rest the rolls
- Leave the rolls to rest for around 30 minutes. Well-rested buns should be slightly bigger, but not double the size (see note 2).
Cooking method 1: steaming
- Place the rolls in a steamer basket (line with steamer parchment paper or brush a thin layer of oil to avoid sticking). Make sure to leave ample space in between each roll.
- Fill the steamer pot with cold water. Start cooking over high heat. Turn down to medium-low once the water is at a full boil.
- Cook 10 mins from this moment. Serve warm.
Cooking method 2: pan-frying
- Add oil to a frying pan over high heat. Place the rolls into the pan leaving ample space in between.
- When the bottom of the rolls turn brown, pour in 200ml water (at room temperature). Cover with a lid.
- Uncover when the water has completely evaporated. Turn off the heat after 20 seconds or so.
Store the rolls
- Once completely cooled, place the rolls in an airtight container/plastic bag. Keep in the fridge for up to 4 days or in the freezer for up to 2 months.
Reheat the rolls
- Steam fridge-kept rolls for 5 mins. If frozen, steam for 7 mins (without defrosting).
Notes
- Adjust water amount based on flour brand to achieve a smooth, medium-firm dough.
- Rest dough for about 30 minutes at 25°C; extend or shorten resting time according to room temperature.
- Wrap metal or glass steamer lids with a clean tea towel to absorb condensation and keep rolls' surface dry during steaming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6rolls
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 176kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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