Crispy and Fluffy Pan-Fried Flower Rolls

Crispy and Fluffy Pan-Fried Flower Rolls

These pan-fried flower buns are perfect for any meal. The fluffy interior and golden crust make them irresistible, and the green onion filling adds a burst of flavor with each bite. Enjoy these crispy, tender buns with your favorite dipping sauce or alongside a warm bowl of soup!

Course Breakfast

Cuisine Chinese

Prep Time 35

Cook Time 15

Resting Time 40

Servings

Calories 314kcal

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!

Nutrition