Hua Juan: Chinese Steamed Flower Rolls
The Chinese Flower Rolls are very light and fluffy. They contain traditional simple yeast bread ingredients but have swirls of sesame oil and scallions throughout. They are shaped like a flower and steamed to produce a soft textured bread inside and out. They are a great accompaniment to traditional Asian dishes like brothy soups, fish, and rice. This recipe and directions are adapted from https://www.thespruceeats.com/chinese-flower-roll-hua-juan-694493. Check out their website for more information.
Servings: 12
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).