Many people think that making buns or bread is difficult, but with the right proportions and steps, it’s actually quite manageable. Follow my step-by-step guide to make another famous bun—Hua Juan, or Chinese Flower Rolls—which are soft, fluffy, and full of savory flavors.
Chinese Flower Rolls
Hua Juan (花卷), also known as Chinese Flower Rolls, are a type of steamed bun originating from northern China. The term “花卷” literally translates to “flower roll,” reflecting their unique, twisted, flower-like shape, which sets them apart from more conventional buns, like Black Sesame Buns.
The preparation involves rolling out the dough, seasoning it, folding it, and twisting it into its signature shape before steaming.
The fillings
These buns are made from a simple yeast dough and are often filled or topped with savory ingredients such as scallions, sesame seeds, or salt and pepper. Because of this, they’re sometimes referred to as Steamed Scallion Buns.
Similar to Brown Sugar Rolls and Black Sesame Mantou Rolls, each layer of the Chinese Flower Rolls contains flavorful fillings, which is a key characteristic of Hua Juan. This sets them apart from simpler steamed buns, like the Chinese Sugar Bun.
My love for buns
Among the many varieties of buns—such as Brown Sugar Steamed Buns or Crispy Pan-Fried Pork Buns—hua juan are a personal favorite. I love how easily they can be stored, making them a convenient option for breakfast.
In this recipe, I use a one-time fermentation method. After shaping the Hua Juan, I add some warm water (about 40°C) to the bottom of the steamer and place the Hua Juan on top.
I let them proof for around 20 minutes. You can adjust the proofing time depending on the conditions in your kitchen.
For the dough:
- 300g all-purpose flour
- 3g instant yeast (about 1 tsp)
- 10g sugar (about 2 tsp)
- 160g warm water (about 2/3 cup, around 35-40°C)
- 15g corn oil (about 1 tbsp)
For the filling:
- 10g oil (for brushing the dough)
- 5g all-purpose flour (for sprinkling on the dough)
- 3-5g salt and pepper powder (adjust to taste)
- 20g chopped green onions (about 2 tbsp)
- 1/4 tsp baking soda
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine 300g of flour, 3g of yeast, and 10g of sugar. Gradually pour in 160g of warm water while stirring with chopsticks or a spatula. The mixture will start forming clumps of dough.
- Add 15g of corn oil and knead the mixture into a rough dough ball. Transfer the dough to a clean work surface.
- Knead the dough for 8-10 minutes, until it becomes smooth and elastic. If the dough feels sticky, dust a bit more flour on the work surface.
2. Roll Out the Dough:
- There’s no need for the dough to rest at this point. Roll it directly into a rectangular sheet, about 0.5 cm thick. Aim for a smooth, even thickness across the entire surface.
3. Add Seasoning and Layering:
- Brush the surface of the dough sheet evenly with about 10g of oil. Sprinkle 5g of flour and 3-5g of salt-pepper seasoning evenly over the dough.
- In a small bowl, mix 20g of chopped green onions with 1/4 tsp of baking soda. Scatter this mixture evenly over the dough.
4. Fold and Cut the Dough:
- Fold the dough like you’re folding a blanket, by bringing both sides toward the middle so they meet in the center.
- After folding, use a sharp knife to cut the dough into strips about 0.8 cm wide.
5. Shape the Flower Rolls:
- Take 4-5 dough strips at a time and gently stretch them to lengthen slightly. Then, twist the strips around your fingers, forming them into spiral-shaped dough balls. Repeat with all the strips until you have shaped all your rolls.
6. Proof the Rolls:
- Place the dough balls into a steamer lined with parchment paper or a damp cloth to prevent sticking. Place the steamer over warm water and cover it, allowing the rolls to proof for about 20 minutes. The dough should visibly expand in size.
7. Steam the Hua Juan:
- Once the rolls have proofed, set the steamer over boiling water. Steam the rolls for 12 minutes on high heat.
- After steaming, let the rolls sit in the steamer with the lid closed for an additional 3 minutes to prevent them from collapsing due to sudden temperature changes.
Tips:
- Adjust water: Depending on your flour’s absorption, you may need to slightly adjust the amount of water. Start with 160g and add more if the dough feels too dry.
- Kneading: Make sure the dough is kneaded until smooth and elastic. This will help develop gluten, making the dough more resilient and easier to work with.
- Filling variations: You can experiment with other fillings such as sesame seeds, minced garlic, or finely chopped herbs for different flavors.
Troubleshooting FAQ:
Why do the dough strips break when stretching?
- This can happen for two reasons:
- Water quantity: If the dough is too dry or too wet, it can become difficult to stretch. Ensure you use the correct amount of water for the dough.
- Insufficient kneading: The dough must be kneaded until smooth and elastic to allow proper gluten development. Without sufficient kneading, the dough won’t have enough elasticity, causing it to break when stretched.
Chinese Flower Rolls - Hua Juan Recipe
Ingredients
For the dough:
- 300 g all-purpose flour
- 3 g instant yeast about 1 tsp
- 10 g sugar about 2 tsp
- 160 g warm water about 2/3 cup, around 35-40°C
- 15 g corn oil about 1 tbsp
For the filling:
- 10 g oil for brushing the dough
- 5 g all-purpose flour for sprinkling on the dough
- 3-5 g salt and pepper powder adjust to taste
- 20 g chopped green onions about 2 tbsp
- 1/4 tsp baking soda
Instructions
Prepare the Dough:
- In a large mixing bowl, combine 300g of flour, 3g of yeast, and 10g of sugar. Gradually pour in 160g of warm water while stirring with chopsticks or a spatula. The mixture will start forming clumps of dough.
- Add 15g of corn oil and knead the mixture into a rough dough ball. Transfer the dough to a clean work surface.
- Knead the dough for 8-10 minutes, until it becomes smooth and elastic. If the dough feels sticky, dust a bit more flour on the work surface.
Roll Out the Dough:
- There's no need for the dough to rest at this point. Roll it directly into a rectangular sheet, about 0.5 cm thick. Aim for a smooth, even thickness across the entire surface.
Add Seasoning and Layering:
- Brush the surface of the dough sheet evenly with about 10g of oil. Sprinkle 5g of flour and 3-5g of salt-pepper seasoning evenly over the dough.
- In a small bowl, mix 20g of chopped green onions with 1/4 tsp of baking soda. Scatter this mixture evenly over the dough.
Fold and Cut the Dough:
- Fold the dough like you're folding a blanket, by bringing both sides toward the middle so they meet in the center.
- After folding, use a sharp knife to cut the dough into strips about 0.8 cm wide.
Shape the Flower Rolls:
- Take 4-5 dough strips at a time and gently stretch them to lengthen slightly. Then, twist the strips around your fingers, forming them into spiral-shaped dough balls. Repeat with all the strips until you have shaped all your rolls.
Proof the Rolls:
- Place the dough balls into a steamer lined with parchment paper or a damp cloth to prevent sticking. Place the steamer over warm water and cover it, allowing the rolls to proof for about 20 minutes. The dough should visibly expand in size.
Steam the Hua Juan:
- Once the rolls have proofed, set the steamer over boiling water. Steam the rolls for 12 minutes on high heat.
- After steaming, let the rolls sit in the steamer with the lid closed for an additional 3 minutes to prevent them from collapsing due to sudden temperature changes.
Video
@nanawithchopstick Chinese Flower Rolls – Hua Juan Recipe Many people think that making buns or bread is difficult, but with the right proportions and steps, it’s actually quite manageable. Follow my step-by-step guide to make another famous bun—Hua Juan, or Chinese Flower Rolls—which are soft, fluffy, and full of savory flavors. 🔎 Find the written recipe on my blog (link in bio). #huajuan #chineseflowerrolls #foodieadventures #asiancuisine #flowerrolls #steamedbuns #chinesefood #chinesebread #yeastedbread #homebaked #homebaker#mantou #scallionflowerbuns scallionbun scallionroll #scallionrolls #花卷馒头 #花卷 #springonionbun
♬ original sound - nanawithchopstick - nanawithchopstick
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