Steamed Scallion Rolls(葱油花卷/HUA JUAN)

Steamed Scallion Rolls (HUA JUAN) are a common type of pastry in China. They are made from a soft, light, and fluffy dough layered with scallions, rolled into a unique shape resembling a flower, hence their name. People often enjoy them for breakfast.

5 Reviews
5 Comments
POSTED:19/07/2024
Level:Medium
Yield:1-2 servings
Total:1 hr 15 min
(includes chilling time)
Active:5 min

Making Steamed Scallion Rolls (HUA JUAN) is relatively simple and doesn't require complicated ingredients. I'll guide you through the process with a recipe passed down from my grandmother, which is sure to delight you. Before we begin, I'll share some information about Steamed Scallion Rolls to help you create the perfect rolls.


1. About Steamed Scallion Rolls (HUA JUAN)

Legend has it that Steamed Scallion Rolls were invented by Zhuge Liang, the Prime Minister of the Shu Kingdom during the Three Kingdoms period. Zhuge Liang originally created stuffed buns, which contained beef or lamb fillings and involved a complex and costly process. Over time, people simplified the recipe by omitting the filling, which led to the creation of mantou (plain steamed buns). Buns with fillings became known as baozi, and those with many folds resembling a blooming flower were named "Steamed Scallion Rolls (HUA JUAN)."

Steamed Scallion Rolls are similar to baozi and mantou and are considered an ancient Chinese pastry. They are a classic homemade staple in China and come in various flavors, including salt and pepper, sesame paste, and scallion oil.


2.Ingredients and Substitutes

To make Steamed Scallion Rolls (HUA JUAN), you will need the following ingredients (see the recipe card below for complete quantities):

All-purpose flour

Instant yeast

Salt

Warm water

Scallions (or you can substitute with green onions)

Vegetable oil

Milk

You will also need a steamer; an electric steamer works just as well if you have one at home.


3.Tips for Kneading the Dough

How to Knead the Dough:

1. Press and Stretch:Use the heel of your hand to press the dough down and away from you, stretching it.

2. Fold and Press:Fold the dough towards you, then press it down again. 

3. Repeat:Continue this motion, pressing the dough down and away, then folding it back towards you. This helps develop the gluten in the dough, making the rolls fluffy.

How to Test if the Dough is Kneaded Enough:

Smooth and Shape-Holding:Properly kneaded dough will be smooth and hold its shape.

Finger Test:Press your finger into the dough. If the indentation springs back immediately, the dough is ready. If it doesn’t bounce back and stays indented, continue kneading for a few more minutes.

How to Proof the Dough:

Smooth Dough: Knead the dough until smooth, then place it in a bowl and cover it with plastic wrap.

Warm Environment:Let the dough rise at room temperature (preferably in a warm place) for about 30 minutes, until it has doubled in size.


4.How to Make Steamed Scallion Rolls (HUA JUAN)

Roll Out the Dough:

1. Shape the Dough:Use a rolling pin to roll the dough into a rectangle about 12x9 inches.

2. Add Filling: Use a silicone brush to evenly spread the scallion mixture over the dough.

Fold the Dough:

1. First Fold: Starting from the long side of the rectangle, fold the dough to the ⅔ mark.

2. Second Fold:Take the other long side and fold it over to form a three-layer rectangle about 12x3 inches.

Cut into Strips:

1. Slice the Dough:Use a pizza cutter or knife to cut the rectangle crosswise into 12 even strips (about 1 inch wide). Ensure all layers are cut through.

Stack and Stretch:

1. Pair the Strips:Take two strips at a time and stack them together.

2. Make an Indentation:Use chopsticks or a straw to press down along the middle lengthwise to create an indentation. Gently stretch the ends slightly.

Pinch and Twist:

1. Hang on Chopsticks:Hook one end of the strip pair on a chopstick (the side without the indentation) and pinch the ends together.

2.Twist:Use your other hand to rotate the chopstick 360 degrees to twist the strips into a roll shape.


5.How to Steam Steamed Scallion Rolls (HUA JUAN)

1. Prepare the Steamer:

Add water to your steamer pot and place a suitable steamer basket inside.

Lightly oil the steamer basket and line it with parchment paper to prevent the rolls from sticking during steaming.

2. Arrange the Rolls:

Place the Steamed Scallion Rolls in the lined steamer basket, leaving enough space between them to expand.

Cover the rolls and let them proof for 25 to 30 minutes until they have risen.

3. Steam the Rolls:

Turn the heat to medium and bring the water to a boil.

Once boiling, place the lid on the steamer and steam the rolls for 15 minutes.

After 15 minutes, turn off the heat and let the rolls sit in the steamer for an additional 5 minutes.

4. Finish and Serve:

Carefully uncover the steamer or remove the rolls from the steamer basket.

Serve the Steamed Scallion Rolls warm and enjoy!


Now that we've covered the important details about making Steamed Scallion Rolls, you're ready to try making these delicious rolls yourself. Follow the steps below and enjoy the process!

INGREDIENTS

MAIN INGREDIENTS

  • 300g flour
  • 175g milk

ACCESSORIES

  • 3g yeast
  • 10g cooking oil
  • 2 scallions
  • 2g salt

DIRECTIONS

STEP 1

Once all the necessary ingredients are prepared, get a bowl ready. Mix 175g of milk with 3g of yeast and let it sit for 10 minutes.

Tip:

I use milk instead of water to knead the dough because milk adds a rich creamy flavor to the rolls, enhancing their texture.

Prepare milk and yeast in bowl for 10 min before kneading dough with milk for enhanced flavor.

STEP 2

Gradually add the yeast mixture into a bowl with 300g of flour, kneading the dough while adding, until it forms a flaky texture.

Add yeast mixture to flour, kneading until dough is flaky.

STEP 3

Knead into a smooth dough, cover, and let it ferment in a warm place for about 30 minutes.

Prepare dough, let it rest for 30 minutes to ferment.

STEP 4

While the dough is fermenting, prepare the scallions: wash the scallions, chop them finely, then mix them with salt and cooking oil until well combined.

Ferment dough, wash, finely chop and mix scallions with salt & oil.

STEP 5

After 30 minutes, when the dough has doubled in size, you can poke it with your finger dusted with dry flour. If the indentation remains without springing back, it means the dough has fermented properly.

Check dough after 30 min for proper fermentation: indentation should remain when poked.

STEP 6

Dust the board with dry flour, take out the fermented dough, and knead it back to its original size. This step is called punching down.

Kneading fermented dough restores original size; process known as punching down.

STEP 7

Take half of the dough and roll it into a rectangular shape.

Roll half of the dough into a rectangle.

STEP 8

Spread the prepared scallion filling evenly over the dough.

Spread scallion filling on dough evenly.

STEP 9

Fold the sides of the dough rectangle towards the center, like folding a blanket, and then fold again.

Fold dough sides towards center, similar to folding a blanket, then fold again.

STEP 10

Cut the folded dough into sections and stack them in pairs.

Slice folded dough, then stack in pairs.

STEP 11

Press the middle with chopsticks, then pinch and stretch both ends in opposite directions.

Instructions for stretching a piece of dough with chopsticks.

STEP 12

Repeat the process to finish shaping the Scallion Rolls (HUA JUAN). Place them in a steamer and let them ferment for about 10 minutes.

Tip:

This step allows the dough to undergo a second rise, ensuring a fluffy and soft texture.

Shape Scallion Rolls, let them ferment for 10 mins in a steamer for fluffy texture.

STEP 13

Once fermented, steam over high heat for 15 minutes after the water boils.

Ferment, then steam for 15 mins after boiling.

STEP 14

Turn off the heat, let sit for about 5 minutes, then uncover. Enjoy your fragrant and delicious Scallion Rolls (HUA JUAN)!

Let Scallion Rolls sit, uncover, and savor the fragrance.

Recipe analyzer

  • Recipes: Steamed Scallion Rolls(葱油花卷/HUA JUAN)
  • Main Ingredients:6
  • Servings per recipe:1
  • Servings size:520 g
Nutritional Summary of Recipe
Amount per 520 g= 1 serving(s)
  • Energy (calories):1302 kcal
    60%
  • Protein:37.77 g
    69%
  • Fat:18.75 g Why gray?
    39%
  • Carbohydrates:240.11 g
    98%
Calorie breakdown
  • Protein: 12%
    152 kcal
  • Fat: 13%
    165 kcal
  • Carbohydrates: 76%
    987 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
8:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

5 REVIEWS

Review
Your rating:
FlavorHavenOctober 07, 2024

This recipe is very detailed and clear, perfect for beginners.
SpiceStreamSeptember 27, 2024

How can I prevent the dough from sticking together while rolling?
reply:
September 29, 2024
You can sprinkle a little dry flour on the dough surface or use a rolling pin with a small amount of oil to prevent sticking.
ElizabethJuly 25, 2024

Is the flour ration fixed? Can it be changed?
jiaojiaoJuly 23, 2024

How did you put this salt in without reading it?
jieJuly 23, 2024

When do you put the scallions in? Won't they turn black when you steam them?
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