Lunar New Year arrives February 12th. Our Asian friends are in full celebration mode (well, as much as one can be during a pandemic). At least, the celebrations will be en famille, if nothing else. After all, in Asian countries, Lunar New Year is the largest family and friend celebration of the year. Regardless, family and cultural traditions will remain. The red envelopes will be dispersed to the kiddos (lucky money). There will be an abundance of lucky food to eat like noodles, fish, orange fruit, rice, and dumplings to include the Chinese steamed flower rolls, a beautiful yet unique Asian bread. Red will be everywhere and celebrations will end with the glowing red lanterns.
Lunar New Year
The Lunar New Year is set forth by the Lunar Calendar that is dictated by the moon. While many know this time of year as Chinese New Year, it has considered Lunar New Year in other Asian countries. In recent years, it is referred to as the Spring Festival. For those of us in the western world who regard Christmas as our main holiday break, it is this Spring Festival in Asian countries that is the main annual holiday vacation. The Spring Festival dates change every year, but it is always a 15-day celebration usually with 7 of those days being work free.
Out with the rat of 2020 and in with the ox of 2021!
Are you an ox based on your birth year?
If you were born during the following years, you are probably an ox. The new year usually begins sometime at the end of January and the beginning of February depending on when the new moon appears. In general, those born in the following years have the ox as their zodiac sign. These years are 2021, 2009, 1997, 1985, 1973, 1961, 1949, 1937, 1925, and so forth.
What does this mean?
In the Lunar Calendar, there are 12 zodiac animals that are cycled through to represent the years. Each of these animals is associated with characteristics, like astrology, to describe the characteristics of people. For example, every 12 years is the year of the ox which is the symbol of diligence. For those born this year or any prior ox year are described as people who are usually hard working, honest, creative, ambitious, cautious, patient and handle things steadily. However, ox people are also known to be stubborn, narrow-minded, indifferent, and not so good communicators. You know how it goes, it’s all in good fun. Keep in mind, there are always exceptions!
Even a bake can be found!
That’s right! The Chinese Steamed Flower Rolls are a Beautiful yet Unique Asian Bread worth trying.
I don’t think of yeast bread when I think of Asian cuisine. However, one can still be found in its midst. In honor of the Lunar New Year and my goal of baking the world, I’m giving another go at the “Hua Juan Chinese Steamed Flower Rolls” with a video included this time!
How can we classify this bread as “lucky” food?
As a Lunar New Year dish, I place this meal element in the dumpling category since it’s a steamed dough which represents wealth. It is rolled and twisted to resemble a flower. The recipe is a basic yeast-bread dough rolled out like a cinnamon roll and covered in sesame oil, salt, and chopped scallions which are then rolled up and sliced like a cinnamon roll (lots of cinnamon roll references here). This traditional staple Chinese bread is known as steamed buns. They are eaten for breakfast or as a snack. What makes them unique besides the sesame oil and scallions is that they are steamed instead of baked. I guess as long as you have heat, you can cook or bake anything.
Check out the recipe below. You can also see a visual of this bread along with some culture and baking tips in my newly uploaded video entitled “Hua Juan: Chinese Steamed Flower Rolls“.
Hua Juan: Chinese Steamed Flower Rolls
Ingredients
- 2 tsp active dry yeast
- 1½ cups water 100˚F-110˚F / 38˚C-43˚C
- 1 tbsp granulated sugar
- 3½ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp water
- 4 tbsp sesame oil (toasted or untoasted) or as needed
- 1 tsp salt
- 1 bunch scallions (green onions) finely chopped
Instructions
- In a small bowl, whisk yeast, sugar, and warm water 100˚F-110˚F / 38˚C-43˚C. Set aside for 15 minutes to allow time for the yeast to activate and become frothy.
- In the meantime, sift flour into a large bowl. Add the liquid yeast mixture and stir until you have a dough that holds together and doesn't stick to the sides of the bowl. Adjust the amount of water, adding more or less as needed.
- Scoop out the dough onto a lightly floured surface and knead until it is smooth and elastic adding flour/water as needed. Cover with plastic wrap and allow the dough to rise in a warm area for 1 hour or until doubled in size.
- Deflate the dough, cover again and allow to rise in a warm area for another hour or until it has doubled in size.
- In a small bowl, whisk the baking powder and 2 teaspoons water until the baking powder has dissolved.
- Scoop the dough back out onto a lightly floured surface. Make a well in the middle of the dough and pour in the baking powder mixture. Knead well until the mixture has dispersed throughout and the dough is elastic again.
- To make the flower rolls, roll out the dough into a large rectangle, Brush on the sesame oil. Sprinkle evenly with salt and chopped green onions.
- Roll up the dough like a cinnamon roll starting with one long end. Cut out 12 relatively equal-sized rolls. Cut the long roll in half, cut each half in half (quarters). and finally cut each quarter into thirds. This should give you 12 rolls.
- To make the flower, take one roll and place it so the cut sides are facing outward. Use a chopstick (or something long and round) to press down lengthwise in the middle. Press down firmly enough so that the layers on each side spread outward. Careful not to cut through the roll. The dough edges on either side of the chopstick should touch.
- Pick up the dough by its rounded ends and pull until they meet underneath the roll. Pinch the ends together underneath the roll to seal them. This causes the flower to become rounder in shape. Continue to do this for the other 11 rolls. Let the rolls rest for 10 minutes as they relax into their new shape.
- It's steaming time! Place the rolls in a steamer basket and steam them for 20 minutes. IF you don't have a steamer, you can create one yourself using the directions below.Place a large Dutch oven over a stove burner. Cover the bottom with water (that will create the steam for cooking). Turn on the heat to low/medium. Place a metal colander in the pot making sure the bottom is just above the water line. If not, pour out some water, or add in more water. Let the colander determine your water line. Place a sheet of parchment paper in the colander to prevent any food particles from falling into the water. Place 2-4 rolls (depending on your space) evenly on the bottom of the colander. Cover the pot and allow the rolls to steam for 20 minutes. Check your water level frequently and add more if needed. Careful not to let the pot burn dry. After 20 minutes, remove the rolls and add another 2-4. Repeat this procedure until all rolls are steamed (cooked).
Video
Interested in some other simple traditional rolls? Check out these recipes.
The Mexican Bolillo (Perfect for the Super Bowl!)
The Berry Rolls (A family recipe!)
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!