📝 About This Recipe
A visually stunning staple of Northern Chinese cuisine, Hua Juan are soft, cloud-like steamed buns twisted into elegant, rose-like shapes. Unlike plain Mantou, these rolls are layered with aromatic sesame oil, savory scallions, and a hint of Sichuan spice, creating a pull-apart texture that is as fun to eat as it is beautiful. Perfect as a comforting snack or a side dish to soak up rich stews, they represent the pinnacle of traditional Chinese yeast-leavened artistry.
🥗 Ingredients
The Dough
- 500 grams All-purpose flour (plus extra for dusting)
- 260 ml Warm water (approximately 100°F/38°C)
- 5 grams Instant yeast
- 15 grams Granulated sugar (to feed the yeast and add a hint of sweetness)
- 3 grams Baking powder (ensures a fluffy, smooth texture)
- 10 ml Vegetable oil (added to the dough for elasticity)
The Filling & Aromatics
- 4-5 stalks Scallions (finely minced, green parts only)
- 2 tablespoons Toasted sesame oil (for brushing)
- 1 teaspoon Fine sea salt
- 1/2 teaspoon Five-spice powder (optional, for authentic depth)
- 1 tablespoon Toasted sesame seeds (for internal crunch)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, sugar, and baking powder. Create a well in the center and add the instant yeast.
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2
Slowly pour the warm water and 10ml of vegetable oil into the well. Using chopsticks or a spatula, stir in a circular motion until a shaggy dough forms.
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3
Transfer the dough to a clean surface and knead for 8-10 minutes. The goal is a 'three-smooth' finish: smooth hands, smooth bowl, and a perfectly smooth, elastic dough ball.
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4
Place the dough back in the bowl, cover with a damp cloth or plastic wrap, and let it proof in a warm, draft-free spot for about 45-60 minutes, or until doubled in size.
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5
While the dough rises, prepare your filling by mixing the minced scallions with a pinch of baking soda (to keep them green) and preparing your sesame oil and spices.
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6
Once proofed, punch down the dough to release air bubbles. Knead it for another 2 minutes to ensure the interior is dense and uniform without large air pockets.
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7
Roll the dough out into a large rectangle, approximately 12x18 inches and about 1/4 inch thick. Aim for even thickness throughout.
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8
Brush the entire surface of the dough with sesame oil, then sprinkle evenly with salt, five-spice powder, sesame seeds, and the minced scallions.
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9
Fold the dough into thirds like a letter (bring the bottom third up, then the top third down). You should now have a long, narrow laminated strip.
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10
Cut the strip crosswise into 20-24 even pieces (about 1 inch wide). Stack two pieces on top of each other, scallion-side up.
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11
Place a chopstick lengthwise in the center of the stack and press down firmly to the bottom to create a deep indentation, causing the layers to flare out.
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12
Pick up the stack, stretch it slightly, and wrap it around your finger or a chopstick to create a spiral twist. Tuck the ends underneath to secure the 'flower' shape.
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13
Place each roll on a small square of parchment paper and arrange in a steamer basket. Cover and let them rest for a second proofing of 20 minutes.
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14
Fill your steamer with cold water. Place the steamer baskets on top and turn the heat to medium-high. Once the water boils and steam appears, steam for 12-15 minutes.
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15
Turn off the heat but DO NOT open the lid immediately. Let them sit for 5 minutes to prevent the buns from collapsing due to the temperature shock. Serve warm.
💡 Chef's Tips
Use a kitchen scale for the flour and water to ensure the perfect dough hydration. If your scallions are very wet after washing, pat them completely dry so the filling doesn't become soggy. Adding a tiny pinch of baking soda to the chopped scallions helps them retain their vibrant green color during steaming. To check if the second proofing is done, gently press a bun with your finger; it should spring back slowly. Never use high heat for steaming; a steady medium-high heat ensures the buns rise evenly without wrinkling.
🍽️ Serving Suggestions
Serve alongside a bowl of hot Congee (rice porridge) for a traditional breakfast. Pair with 'Hong Shao Rou' (Red Braised Pork Belly) to soak up the luscious soy-based sauce. Dip into a mixture of Chinkiang black vinegar and chili oil for a tangy, spicy kick. Accompany with a stir-fried dish like Tomato and Egg for a simple, comforting meal. Enjoy plain with a cup of hot Jasmine or Oolong tea.