Chinese flower rolls (Hua Juan, 花卷)
A variety of Chinese steamed buns, flower rolls (Hua Juan) are layered with a tasty scallion filling. Follow my quick & easy method to make some!
- Prep time
- 12 min
- Cook time
- 12 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 250 g all-purpose flour (plus extra for dusting)
- 1 tsp dried active yeast
- 3/4 tsp baking powder
- 1 tsp sugar
- 130 ml lukewarm water (see note 1)
- 2 tbsp scallions, finely chopped
- 1/4 tsp Chinese five-spice powder (or ground Sichuan pepper)
- 1/4 tsp salt
- 1 tbsp cooking oil
- 1 tbsp cooking oil
Instructions
- 1
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).
- 2
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.
- 3
Put scallions, Chinese five-spice powder (or ground Sichuan pepper) & salt in a bowl.
- 4
Heat up the oil then pour over the scallions. Mix well.
- 5
Dust some flour over the worktop. Roll the dough into a thin, rectangle shape (about 20cm×30cm). Evenly coat the dough with the filling.
- 6
From the long side of the rectangle, fold the dough twice making it a three-layer strip. Then cut it into 12 pieces.
- 7
Stack up two pieces. Use a chopstick to press the middle line lengthways. Hold both ends and stretch.
- 8
Hang it on the chopstick. With one hand pinch and hold two ends. With the other hand twist the chopstick.
- 9
Put the roll on the worktop, press the chopstick then slice it out of the roll.
- 10
Leave the rolls to rest for around 30 minutes. Well-rested buns should be slightly bigger, but not double the size (see note 2).
- 11
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.
- 12
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.
- 13
Cook 10 mins from this moment. Serve warm.
- 14
Add oil to a frying pan over high heat. Place the rolls into the pan leaving ample space in between.
- 15
When the bottom of the rolls turn brown, pour in 200ml water (at room temperature). Cover with a lid.
- 16
Uncover when the water has completely evaporated. Turn off the heat after 20 seconds or so.
- 17
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.
- 18
Steam fridge-kept rolls for 5 mins. If frozen, steam for 7 mins (without defrosting).