These pan-fried flower buns, or “Hua Juan,” are easy to make and pack a punch of flavor. The savory flavor of green onions and the satisfying texture make them a great addition to any meal, especially with a bowl of warm soup.
A Twist on the Classic Flower Rolls
If you love Chinese buns, you’ll definitely want to try these pan-fried flower buns. This recipe is a variation of the traditional Chinese mantou, which comes in many delicious forms such as Milk Mantou, Black Sesame Mantou, Sweet Potato Mantou, and Pumpkin Mantou.
Pan-fried flower buns, however, take inspiration from the classic Chinese Flower Rolls and add a crispy twist by cooking them in a frying pan.
About the Filling
I like to keep the filling for these buns simple and classic.
A generous brushing of cooking oil, a pinch of salt, and a sprinkle of chopped green onions is all you need to create a savory, aromatic flavor.
If you prefer a more complex flavor, feel free to adjust the seasoning to your taste—adding five-spice powder will give the buns a lovely fragrant kick, or you can even try adding a little soy sauce or sesame oil for extra depth.
Why I Love Lard
One of the key ingredients in this recipe is lard, and I can’t emphasize enough how much it enhances the flavor and texture of the buns.
Lard is a staple in many traditional Chinese dishes.
I use lard in many of my dough-based recipes, such as Peanut Sesame Buns, Chinese Golden Buns, and even Savory Tang Yuan.
The lard gives these buns a smoother, more delicate dough that’s easier to knead and a deep flavor that’s hard to replicate with other fats.
However, if you’re not a fan of lard or prefer a vegetarian option, you can easily substitute it with vegetable oil or butter. If you’re curious about making your own lard at home, I have a detailed guide on how to do it.
Cooking Method: Pan-Fried with a Steamed Finish
Unlike the traditional Chinese Flower Rolls, which are steamed, these buns are pan-fried to achieve a crispy, golden-brown bottom. Once the bottoms are perfectly crispy, the buns are steamed by adding a flour-water mixture to the pan and covering it with a lid.
This cooking method is similar to pan-fried buns, like my Pan-Fried Beef Buns.
The key is to allow the buns to cook on a low flame to ensure the bottoms crisp up evenly without burning. After adding the flour-water mixture, the steam ensures the rest of the bun cooks thoroughly.
Ingredients:
- 300g all-purpose flour
- 3g white sugar
- 3g yeast
- 10g lard
- 160g warm water
- Cooking oil (for brushing)
- 1 pinch salt (adjust to taste)
- 50g chopped green onions (adjust to taste)
- 1 tbsp cooking oil (for frying)
- Flour-water mixture: Mix 1 part flour with 4 parts water, and stir well.
Instructions:
1. Prepare the Dough
- In a large bowl, combine 300g flour, 3g white sugar, and 3g yeast. Stir well to mix the dry ingredients.
- Add 10g lard to the mixture, followed by 160g warm water. Gradually add the water while stirring with chopsticks until the mixture forms a rough dough.
- Transfer the dough to a kneading surface and knead for about 10-15 minutes, pressing and folding continuously until the dough is smooth and no longer sticky to your hands or surface.
- There’s no need for pre-fermentation, so once the dough is ready, proceed to the next step.
2. Shape the Flower Buns
- Roll the dough into a rectangular sheet about 0.5-0.8 cm thick.
- Brush a layer of cooking oil evenly over the dough, then sprinkle with a pinch of salt (adjust to taste).
- Generously scatter chopped green onions on top. The more onions you use, the stronger the flavor.
- Fold the dough from the far end towards you, then fold it again (similar to folding a blanket), continuing to fold until you reach the end. Cut the folded dough into pieces about 2 cm wide.
- Take two pieces of dough and stack them together, then press firmly in the center with chopsticks to stick them together.
- Gently stretch both ends of the dough and twist it in the opposite direction to form a spiral shape.
- Repeat the process with the remaining dough pieces.
3. Proof the Flower Buns
- Brush a layer of cooking oil evenly inside a frying pan (or flat pan). Place the prepared buns in the pan, leaving some space between each since they will expand during proofing and frying.
- Cover the pan with a lid and let the buns proof for 30-40 minutes until they expand to about 1.5 times their original size. You’ll know they’re ready when pressing the surface lightly with your finger causes it to slowly bounce back.
4. Pan-Fry the Flower Buns
- Once proofed, heat the pan on low and cover with a lid. Cook the buns slowly, allowing the bottoms to turn golden brown. This should take 5-8 minutes.
- After the bottom turns golden, pour the prepared flour-water mixture along the edge of the pan (about 1/3 of the bun’s height should be covered).
- Cover the pan immediately, increase the heat to medium, and continue cooking for 8-10 minutes, until the water evaporates and you hear a sizzling sound.
Open the lid and gently lift the buns with a spatula. If the bottom is golden and crispy, your pan-fried flower buns are ready!
Frequently Asked Questions
Q: What if I don‘t have lard?
A: You can substitute lard with vegetable oil or butter, but lard will give it a richer flavor and texture.
Q: Can I freeze these buns?
A: Yes, you can freeze these buns. After pan-frying them, allow them to cool, then store them in an airtight container or freezer bag. To reheat, simply pan-fry them again or steam them briefly.
Crispy and Fluffy Pan-Fried Flower Rolls
Ingredients
- 300 g all-purpose flour
- 3 g white sugar
- 3 g yeast
- 10 g lard
- 160 g warm water
- Cooking oil for brushing
- 1 pinch salt adjust to taste
- 50 g chopped green onions adjust to taste
- 1 tbsp cooking oil for frying
- Flour-water mixture: Mix 1 part flour with 4 parts water and stir well.
Instructions
Prepare the Dough
- In a large bowl, combine 300g flour, 3g white sugar, and 3g yeast. Stir well to mix the dry ingredients.
- Add 10g lard to the mixture, followed by 160g warm water. Gradually add the water while stirring with chopsticks until the mixture forms a rough dough.
- Transfer the dough to a kneading surface and knead for about 10-15 minutes, pressing and folding continuously until the dough is smooth and no longer sticky to your hands or surface.
- There's no need for pre-fermentation, so once the dough is ready, proceed to the next step.
Shape the Flower Buns
- Roll the dough into a rectangular sheet about 0.5-0.8 cm thick.
- Brush a layer of cooking oil evenly over the dough, then sprinkle with a pinch of salt (adjust to taste).
- Generously scatter chopped green onions on top. The more onions you use, the stronger the flavor.
- Fold the dough from the far end towards you, then fold it again (similar to folding a blanket), continuing to fold until you reach the end. Cut the folded dough into pieces about 2 cm wide.
- Take two pieces of dough and stack them together, then press firmly in the center with chopsticks to stick them together.
- Gently stretch both ends of the dough and twist it in the opposite direction to form a spiral shape.
- Repeat the process with the remaining dough pieces.
Proof the Flower Buns
- Brush a layer of cooking oil evenly inside a frying pan (or flat pan). Place the prepared buns in the pan, leaving some space between each since they will expand during proofing and frying.
- Cover the pan with a lid and let the buns proof for 30-40 minutes until they expand to about 1.5 times their original size. You'll know they're ready when pressing the surface lightly with your finger causes it to slowly bounce back.
Pan-Fry the Flower Buns
- Once proofed, heat the pan on low and cover with a lid. Cook the buns slowly, allowing the bottoms to turn golden brown. This should take 5-8 minutes.
- After the bottom turns golden, pour the prepared flour-water mixture along the edge of the pan (about 1/3 of the bun's height should be covered).
- Cover the pan immediately, increase the heat to medium, and continue cooking for 8-10 minutes, until the water evaporates and you hear a sizzling sound.
- Open the lid and gently lift the buns with a spatula. If the bottom is golden and crispy, your pan-fried flower buns are ready!
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