Hua Juan (Chinese Flower Rolls/Steamed Scallion Buns)
User Reviews
5
Hua Juan (Chinese Flower Rolls/Steamed Scallion Buns)
Description
Hua Juan, also known as Chinese flower rolls or steamed scallion buns, use a slightly sweet yeast dough combined with baking powder and salt. After resting and kneading the dough until smooth, it's layered with a mixture of five spice powder, salt, oil, and finely chopped scallions. The dough is then shaped and steamed until soft and fluffy.
The flavor balances the mild sweetness of the dough with the savory, aromatic notes from the scallions and five spice. The buns have a light and tender crumb with pockets of fragrant scallions throughout. The included method also offers an option for pan-frying and steaming, which adds a crispy crust to the bottom while keeping the inside pillowy.
They are commonly served hot and are ideal for dim sum, as a side to main dishes, or enjoyed as a snack. The buns can be made ahead and kept warm before serving.
If a bamboo steamer is unavailable, pan-frying the buns until lightly browned, then steaming them in a covered pan with water until cooked through, and finishing by crisping the bottoms provides a practical alternative cooking method detailed in the notes.
Ingredients
For the dough:
- 3/4 cup water scant 3/4 cup, i.e. slightly less than a full 3/4 cup, lukewarm
- 1 teaspoon active dry yeast
- 1 tablespoon sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For assembling the hua juan:
- 1/2 teaspoon five spice powder
- 1/2 teaspoon salt
- 2 tablespoons neutral oil (plus more for browning the buns)
- 2 scallions (washed, very thoroughly dried, and then finely chopped; 2 medium scallions = about 1/2 cup)
Instructions
- In a liquid measuring cup, add the water, yeast, and sugar. Stir and let the mixture stand at room temperature for 15 to 20 minutes, until foamy. (This may take longer in colder temperatures).
- To the bowl of a stand mixer fitted with the dough hook attachment, add the flour, baking powder, and ¼ teaspoon salt. Turn the mixer on low to combine the dry ingredients, then gradually add the water. Once the dough comes together, let the mixer knead the dough for 20 minutes. It may look sticky at first, but the flour will absorb the water during kneading, and it should soon look smooth, with no dough sticking to the sides of the bowl. (If you don’t have a stand mixer, you can start by stirring the water into the dry ingredients with a wooden spoon or rubber spatula, and then knead by hand.)
- After 20 minutes, if the dough is too sticky to pull away cleanly from the bowl, add a little extra flour, 1 tablespoon at a time. You may need up to 2 tablespoons, but not much more than that. Let the flour incorporate and then turn the dough out onto a clean work surface.
- Meanwhile, mix together the five spice powder and salt in a small bowl. Line a bamboo steamer (you’ll need two layers) with a round piece of perforated parchment paper or damp cheesecloth. Set aside.
- You’ll know the dough is right if you can roll it out without flouring your work surface. Roll the dough out into a large rectangle, roughly 9x18 inches (20x45 cm).
- Brush the dough all over with a thin layer of oil. Sprinkle evenly with all of the five spice mixture, followed by all of the scallions.
- Fold the dough lengthwise by a third. Brush the exposed clean side of the dough with a thin layer of oil, then fold the opposite side over it. Cut the dough in half then in halves again until you have 16 strips of folded dough.
- To assemble the buns, take one strip of dough, brush the top with a little oil, and top with a second strip of dough. Press a chopstick along the length of the strips to make an indentation. Grabbing both ends of the dough, one in each hand, gently stretch the dough and twist it a few times. Then, tie it in a rough knot so you end up with a round bun shape.
- Repeat with the remaining dough until you have 8 buns. Place 4 buns on each level of your steamer, cover, and set in a warm place to proof for 30 minutes.
- When you’re ready to steam the buns, fill your wok with water, and place the steamer in it (the water shouldn’t go higher than ½-inch up the sides of the bamboo steamer). Turn the heat on to medium-high, and set a timer for 15 minutes. At or near the 10-minute mark, you should see steam rising around the bamboo lid. Once the 15 minutes have passed, turn off the heat, and keep the lid ON the buns for 10 minutes. (If you lift the lid immediately, the buns will collapse).
- You can enjoy these steamed buns right away, or pan-fry them first. To pan-fry the hua juan, heat a nonstick or cast iron skillet with a generous drizzle of oil, and add the steamed hua juan to the pan. Once they’re golden and crispy on the bottom, remove from the pan and enjoy!
Notes
- If a bamboo steamer is unavailable, pan-fry buns in an oiled skillet over medium-high heat until bottoms are golden, then add water and cover to steam until cooked through.
- After steaming the water evaporates, uncover and continue to brown the bottoms for crispness before serving.
User Reviews
Overall Rating
5
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