Chinese flower rolls (Hua Juan, 花卷)

Method20 steps

1. 1

   Step 1: Choose one dough method. Stand-mixer route only: put the 250 g flour, 1 tsp dried active yeast, ¾ tsp baking powder, 1 tsp sugar and the dough’s lukewarm water in the mixer bowl. Use 130 ml as the water guide, adjusting only as needed for your flour. Knead on low speed for about 8 minutes, until very smooth and medium-firm. Skip the two hand-kneading actions.

   Uses 250 g all-purpose flour · 1 teaspoon dried active yeast · ¾ tsp baking powder · 1 teaspoon sugar · 130 ml lukewarm water for the dough, adjusted to a medium-firm smooth texture · Optional additional lukewarm water, only if needed to adjust the dough

2. 2

   Step 2: Hand-kneading route only: mix the flour (250 g), dried active yeast (1 teaspoon), baking powder (¾ tsp) and sugar (1 teaspoon). Add the dough water gradually, using 130 ml as the guide and adjusting only as needed. Stir with chopsticks or a spatula until no loose flour remains, then combine and knead briefly into a dough. Cover and rest for 10 minutes.

   Rest hand-mixed dough · 10 minUses 250 g all-purpose flour · 1 teaspoon dried active yeast · ¾ tsp baking powder · 1 teaspoon sugar · 130 ml lukewarm water for the dough, adjusted to a medium-firm smooth texture · Optional additional lukewarm water, only if needed to adjust the dough

3. 3

   Step 3: Hand-kneading route only: knead the rested dough again until very smooth and medium-firm. Continue to the filling; do not also make the mixer dough.

   Uses Rested hand-mixed dough

4. 4

   Step 4: Put the 2 tbsp finely chopped scallions, ¼ tsp Chinese five-spice powder and ¼ tsp salt in a heatproof bowl.

   Uses 2 tbsp finely chopped scallions · ¼ tsp Chinese five-spice powder · ¼ tsp salt

   
5. 5

   Step 5: Heat the filling’s 1 tbsp cooking oil until hot, then carefully pour it over the scallion mixture. Mix well.

   Uses Scallions mixed with five-spice powder and salt · 1 tbsp cooking oil for the scallion filling

6. 6

   Step 6: Dust the worktop lightly with additional flour. Roll the smooth dough from your chosen method into a thin rectangle, about 20 cm × 30 cm. Spread the prepared scallion filling evenly over it.

   Uses Smooth mixer dough, only if using the mixer route · Smooth hand-kneaded dough, only if using the hand route · Additional all-purpose flour for dusting, as needed · Prepared scallion filling

   
7. 7

   Step 7: From the long side of the rectangle, fold the dough twice to make a three-layer strip. Cut the strip into twelve equal pieces.

   Uses Filled dough rectangle

   
8. 8

   Step 8: Work with two pieces at a time to make six rolls. Stack the first two pieces and press a chopstick along their centre line lengthways. Hold both ends and gently stretch the pair.

   Uses Two of the twelve filled dough pieces

   
9. 9

   Step 9: Hang the stretched pair over the chopstick. Pinch and hold its two ends together with one hand, then twist the chopstick with the other hand.

   Uses First stretched pair of filled dough pieces

   
10. 10

    Step 10: Put the twisted roll on the worktop, press the chopstick down and slide it out. Shape the remaining ten pieces in five pairs the same way, making six flower rolls altogether.

    Uses First twisted flower roll around the chopstick · Remaining ten filled dough pieces

11. 11

    Step 11: Leave the six shaped rolls to proof for about 30 minutes at around 25°C (77°F), until slightly bigger but not doubled. Check at 30 minutes; a cooler room can need longer and a warmer room less. Then choose either steaming or pan-frying.

    Check flower-roll proof · 30 minUses Six shaped raw flower rolls, loose dusting flour excluded

12. 12

    Step 12: Steamed route only: line a steamer basket with steamer parchment. If using a metal steamer instead, brush a thin layer of the optional lining oil to prevent sticking. Arrange the six proofed rolls with ample space between them. Skip the pan-frying route.

    Uses Six proofed raw rolls, only for the steamed route · Optional cooking oil to brush a thin layer on a metal steamer, as needed; omit with parchment

13. 13

    Step 13: Steamed route only: fill the steamer pot with enough cold steamer water for cooking, keeping it below the basket. Put the covered basket in place and heat on high until the water reaches a full boil. Reduce to medium-low, maintaining steam.

    Uses Basket of six proofed rolls, only for the steamed route · Water as needed in the steamer pot, also for optional reheating

14. 14

    Step 14: Steamed route only: once the water is at a full boil, steam the rolls for 10 minutes, until risen and cooked through. Serve warm. Do not also pan-fry this batch.

    Steam six flower rolls · 10 minUses Covered steamer with six rolls, only for the steamed route

15. 15

    Step 15: Pan-fried route only: heat the pan-frying tablespoon of cooking oil (1 tbsp) in a frying pan over high heat. Arrange the six proofed rolls with ample space between them. Cook until their bottoms turn brown. Skip the steamer route.

    Uses Six proofed raw rolls, only for the pan-fried route · 1 tbsp cooking oil, only for the pan-fried route

16. 16

    Step 16: Pan-fried route only: once the bottoms are brown, carefully pour in the pan-frying 200 ml room-temperature water and cover immediately. Cook covered until the water has completely evaporated and the rolls are risen and cooked through.

    Uses Panful of browned-bottom rolls and pan-frying oil · 200 ml room-temperature water, only for the pan-fried route

17. 17

    Step 17: Pan-fried route only: uncover after the water has completely evaporated. Cook for about another 20 seconds, watching the browned bottoms, then turn off the heat. Lift the six cooked rolls out and serve warm.

    Finish pan-fried roll bottoms · 1 minUses Panful of fully cooked rolls after water evaporation

18. 18

    Step 18: For storage, cool the cooked rolls promptly and refrigerate within 2 hours in a shallow container at 4°C (40°F) or below. Once cool, seal airtight. Keep refrigerated for up to four days, or freeze for up to two months. Choose only the cooked output from your cooking route.

    Uses Cooked steamed rolls, only if steaming · Cooked pan-fried rolls lifted from the pan, only if pan-frying

19. 19

    Step 19: Refrigerated-roll reheating only: bring steamer water to a full boil and steam the chilled rolls for about 5 minutes, until hot through. Skip the frozen-roll route.

    Reheat refrigerated rolls · 5 minUses Refrigerated cooked rolls selected for reheating · Water as needed in the steamer pot, also for optional reheating

20. 20

    Step 20: Frozen-roll reheating only: bring steamer water to a full boil and steam the rolls directly from frozen for about 7 minutes, until hot through. There is no need to defrost. Skip the refrigerated-roll route.

    Reheat frozen rolls · 7 minUses Frozen cooked rolls selected for reheating · Water as needed in the steamer pot, also for optional reheating