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China Food Recipes

Recipe: Chinese Steamed buns with scallions (hua juan)

Hua Juan

INGREDIENTS FOR THE DOUGH:

  • 1 cup milk (or 1/2 cup evaporated milk + 1/2 cup water)
  • 1 tablespoon oil (optional)
  • 3 cups (380 grams) bread flour (e.g. Morebread flour from Sheridan)
  • 2 teaspoons of instant yeast
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon nonfat dry milk powder (optional)

INGREDIENTS FOR THE BUNS:

  • 1 cup finely sliced scallions (from 8 to 10 stalks)
  • 1/4 cup oil
  • 1/4 teaspoon salt

DIRECTIONS:

  1. Heat the milk to 100°F to 110°F.
  2. Stir in the oil (optional)
  3. In a mixing bowl, whisk together the flour, yeast, sugar, sugar and milk powder (if using). Add the milk-oil to stir to form a dough ball
  4. Turn the dough onto a lightly floured work surface and knead until smooth and elastic (about 6-8 minutes). Return dough to bowl and let rise in a warm spot for at least 2 hours. (Or, use a bread/dough maker for steps 3-4).
  5. In a bowl, stir together the scallions, oil, and salt. Cut out twelve 6-inch square pieces of parchment paper.
  6. Turn dough out onto floured work surface. Punch down to deflate. Using bench scraper, divide the dough into 12 pieces. Shape each piece into a ball.
  7. Using a rolling pin, roll each piece into a 4×6 inch oval.
  8. Working with each piece at a time, slice lengthwise into the oval, leaving about 1/2 inch at the top of the oval.
  9. Brush or spoon about 1 tablespoon of the scallion mixture across the dough.
  10. Pick up each end of the oval, gently pull outward, then twist into a coil.
  11. Twist the coil into a knot. Place the knot on a piece of parchment paper.
  12. Repeat steps 8-11 for each oval
  13. Put 6 bun on each layer of steamer, and let rise 30-40 minutes
  14. Steam for 15 minutes.
  15. Serve warm sprinkled with sea salt. If wish, serve with soy dipping sauce.
  16. Leftovers can be frozen and reheated in a steamer, or microwave (15 seconds).