Hua juan (flower bun) has always been one of my favorite treats since I was a kid. I remember the soft, pillowy layers, the subtle sweetness, and the fragrant hint of scallions.
The pork floss scallion buns I’m sharing today are a fun and delicious twist on the classic plain hua juan.
The dough is made entirely with eggs and milk, without adding any water.
What makes these buns extra special is the filling.
They’re packed with savory pork floss, gooey shredded cheese, and little pieces of ham, creating a perfect balance of flavors in every bite.
These buns are a hit at home—my kids absolutely love them.
I love that I can add plenty of filling, so every roll is generous and satisfying. Compared to store-bought buns, these are not only more affordable, but you also get to enjoy them fresh, wholesome, and with full control over the ingredients.
Ingredients and Substitutions
For the Dough:
- All-Purpose Flour – This is the perfect choice. It creates a dough that is soft and tender yet has enough structure to hold all the delicious fillings. Do not substitute with bread flour (too chewy) or cake flour (too weak).
- Eggs & Milk – This is the magic ratio for an ultra-soft crumb. Using only eggs and milk as the liquid (no water) makes the dough rich, tender, and gives it a beautiful golden color and subtle sweetness.
- High-Activity Yeast – I recommend using a reliable brand of instant or high-activity dry yeast. Since we mix it directly into the wet ingredients, there’s no need to proof it first, making the process even simpler.
- Sugar – We use a small amount, not for significant sweetness, but to provide food for the yeast, ensuring a strong and consistent rise.
- Corn Oil – A neutral oil that keeps the crumb incredibly moist. For a richer, more traditional flavor, you can substitute it with lard, which will make the buns even more tender.
For the Fillings & Add-Ins:
- Pork Floss (Rousong) – This is the star. Its light, fluffy, savory-sweet texture is iconic. You can find it in most Asian supermarkets in original or seaweed flavor. It’s used both inside the roll and as a coating for maximum flavor.
- Shredded Cheese – Use a good melting cheese like mozzarella or a Mexican blend. When steamed, it creates irresistible, gooey pockets and that classic “pull-apart” effect.
- Ham – This adds savory, meaty bites throughout the bun. You can easily substitute it with diced luncheon meat or cooked bacon for a different twist.
- Scallions – Their fresh, sharp flavor is essential for cutting through the richness. The tiny pinch of baking soda mixed with them is a clever trick to keep them vibrant green after steaming.
How to Make Steamed Scallion & Pork Floss Rolls
Prepare the Add-Ins
Finely dice the ham. Finely chop the scallions and place them in a small bowl. Add the tiny pinch of baking soda and mix well with your fingers. This will help the scallions stay bright green after steaming. Set both aside.
Make the Dough
In a very large mixing bowl, whisk together the eggs, milk, instant yeast, and sugar until well combined and the yeast is dispersed.
Add the all-purpose flour to the wet ingredients. Use a sturdy spatula or chopsticks to mix until a shaggy dough forms and no dry flour remains.
Pour the corn oil over the dough. Use your hands to roughly incorporate the oil into the dough in the bowl until it’s mostly absorbed.
Knead the Dough & Incorporate Fillings
Turn the dough out onto a clean, un-floured work surface. It will be sticky at first.
Knead using a “laundry scrubbing” motion: press the heel of your hand into the dough, pushing it away from you, then fold it back over itself. Give it a quarter turn and repeat. Continue for 10-15 minutes. The dough is ready when it transforms from sticky to smooth, soft, and elastic. It will lose its stickiness and feel supple. You do not need to achieve a windowpane.
Once smooth, stretch the dough out slightly on your counter.
Scatter the diced ham and the baking soda-coated scallions evenly over the surface.
Fold the dough over the toppings and begin kneading again for just 2-3 minutes, until the ham and scallions are evenly distributed throughout the dough.
Shape the Rolls
There is no first proof.Take the dough directly and roll it out on a lightly floured surface into a large rectangle, roughly 40cm x 30cm (16″ x 12″) and about 0.5cm (1/4″) thick.
Sprinkle an even, generous layer of pork floss over the entire surface, leaving a 1cm border at the top edge.
Sprinkle a thick, even layer of shredded cheese over the pork floss.
Starting from the bottom long edge, tightly roll the dough up into a log, like a cinnamon roll.
Pinch the seam firmly to seal.
Using a sharp serrated knife or bench scraper, cut the log into 12 equal pieces, each about 4-5cm (1.5-2″) wide.
Spread a thin layer of salad dressing on the two cut sides of each roll.
Press each cut side into a bowl of additional pork floss to coat completely.
Proof the Rolls
Arrange the rolls in your steamer basket(s), leaving plenty of space between them as they will expand. Cover the steamer with a lid or plastic wrap.
Let the rolls proof in a warm, draft-free place (e.g., a turned-off oven with the light on) until they have doubled in sizeand feel very light and puffy to the touch. This should take 30-45 minutes depending on warmth.
Steam the Rolls
Once proofed, lightly brush the top of each roll with a little water and sprinkle with black sesame seeds (if using).
Bring the water in your steamer to a full, rolling boil over high heat. Carefully place the steamer basket(s) over the boiling water.
Steam on high heatfor 15 minutes. It is crucial to start timing only once the steam is actively rushing out from under the lid.
After 15 minutes, turn off the heat. DO NOT OPEN THE LID.Let the rolls sit in the steamer, covered, for 5 full minutes. This resting period prevents them from collapsing due to sudden temperature change.
Serve
After 5 minutes, remove the lid. Lift out the rolls and serve immediately while warm and soft, with the cheese perfectly melted.
Tips & Tricks
- Embrace the Stickiness: The dough will be very sticky for the first 5-7 minutes of kneading. Resist the urge to add extra flour. As you knead, the gluten will develop and the dough will become smooth, soft, and leave the surface clean.
- The “Laundry Scrubbing” Knead is Key: This method is more effective than simple circular kneading for a dough this soft. It develops gluten efficiently without requiring Herculean effort.
- Keep Scallions Green: Don’t skip the tiny pinch of baking soda mixed with the scallions. It neutralizes acids that cause browning, keeping them a vibrant green after steaming.
- Don’t Skimp on the Proof: The single, final proof is where the magic happens. Let the rolls get truly puffy and light. Under-proofed rolls will be dense; over-proofed ones may taste yeasty and can collapse.
Frequently Asked Questions
Can I make these without eggs or milk?
You can, but the texture and flavor will be different. For a dairy-free version, you could try using a plant-based milk and an additional egg or a “flax egg.” The result will be less rich and tender than the original recipe.
My dough is too sticky even after 15 minutes of kneading. What should I do?
If, after 15 minutes, the dough is still unmanageably sticky and not coming together, you can add flour one tablespoon at a time. However, it’s likely you just need to knead a little longer. This is a very soft, high-hydration dough.
Can I bake these instead of steaming them?
Steaming is essential for the ultra-soft, moist, and classic texture of these buns. Baking will give them a crust and a much drier, bread-like interior, which is a different product altogether.
How do I store and reheat them?
Let the buns cool completely, then store in an airtight container at room temperature for 2 days, or freeze for up to a month. To reheat, sprinkle with water and steam for 5-8 minutes (10-12 if frozen) until heated through. Microwaving can make them tough.
My cheese didn’t melt and got clumpy.
This can happen if the cheese is buried under too much pork floss or if the rolls were under-proofed (not creating enough heat during steaming). Ensure the cheese layer is thick and directly on the dough, and that the rolls are fully proofed before steaming.
Easy Steamed Scallion Pork Floss Rolls (No Oven Needed!)
Ingredients
For the Dough
- 3 large eggs approx. 150 g
- 130 g whole milk at room temperature
- 5 g high-activity instant yeast
- 10 g granulated sugar
- 500 g all-purpose flour
- 20 g corn oil or 15 g melted, cooled lard
For the Fillings & Assembly
- 100 g ham finely diced (about 2 standard hot dogs or 1 cup diced)
- 1 bunch scallions finely chopped
- 0.5 g a small pinch baking soda
- Pork floss to taste (about 1 to 1.5 cups total)
- Shredded cheese mozzarella or a blend, to taste (about 1 cup)
- Salad dressing Kewpie or similar, for coating
- Black sesame seeds for garnish (optional)
Instructions
Prepare the Add-Ins
- Finely dice the ham. Finely chop the scallions and place them in a small bowl. Add the tiny pinch of baking soda and mix well with your fingers. This will help the scallions stay bright green after steaming. Set both aside.
Make the Dough
- In a very large mixing bowl, whisk together the eggs, milk, instant yeast, and sugar until well combined and the yeast is dispersed.
- Add the all-purpose flour to the wet ingredients. Use a sturdy spatula or chopsticks to mix until a shaggy dough forms and no dry flour remains.
- Pour the corn oil over the dough. Use your hands to roughly incorporate the oil into the dough in the bowl until it's mostly absorbed.
Knead the Dough & Incorporate Fillings
- Turn the dough out onto a clean, un-floured work surface. It will be sticky at first.
- Knead using a "laundry scrubbing" motion: press the heel of your hand into the dough, pushing it away from you, then fold it back over itself. Give it a quarter turn and repeat. Continue for 10-15 minutes. The dough is ready when it transforms from sticky to smooth, soft, and elastic. It will lose its stickiness and feel supple. You do not need to achieve a windowpane.
- Once smooth, stretch the dough out slightly on your counter.
- Scatter the diced ham and the baking soda-coated scallions evenly over the surface.
- Fold the dough over the toppings and begin kneading again for just 2-3 minutes, until the ham and scallions are evenly distributed throughout the dough.
Shape the Rolls
- There is no first proof.Take the dough directly and roll it out on a lightly floured surface into a large rectangle, roughly 40cm x 30cm (16" x 12") and about 0.5cm (1/4") thick.
- Sprinkle an even, generous layer of pork floss over the entire surface, leaving a 1cm border at the top edge.
- Sprinkle a thick, even layer of shredded cheese over the pork floss.
- Starting from the bottom long edge, tightly roll the dough up into a log, like a cinnamon roll.
- Pinch the seam firmly to seal.
- Using a sharp serrated knife or bench scraper, cut the log into 12 equal pieces, each about 4-5cm (1.5-2") wide.
- Spread a thin layer of salad dressing on the two cut sides of each roll.
- Press each cut side into a bowl of additional pork floss to coat completely.
Proof the Rolls
- Arrange the rolls in your steamer basket(s), leaving plenty of space between them as they will expand. Cover the steamer with a lid or plastic wrap.
- Let the rolls proof in a warm, draft-free place (e.g., a turned-off oven with the light on) until they have doubled in sizeand feel very light and puffy to the touch. This should take 30-45 minutes depending on warmth.
Steam the Rolls
- Once proofed, lightly brush the top of each roll with a little water and sprinkle with black sesame seeds (if using).
- Bring the water in your steamer to a full, rolling boil over high heat. Carefully place the steamer basket(s) over the boiling water.
- Steam on high heatfor 15 minutes. It is crucial to start timing only once the steam is actively rushing out from under the lid.
- After 15 minutes, turn off the heat. DO NOT OPEN THE LID.Let the rolls sit in the steamer, covered, for 5 full minutes. This resting period prevents them from collapsing due to sudden temperature change.
Serve
- After 5 minutes, remove the lid. Lift out the rolls and serve immediately while warm and soft, with the cheese perfectly melted.
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