Flower Rolls (Huā Juǎn)

花卷

Flower Rolls (Huā Juǎn) — Chinese Steamed BunsShandong home cooking.

Ingredients

• all-purpose flour
• active dry yeast
• warm whole milk
• scallions, finely chopped
• neutral oil or lard
• fine sea salt

Instructions

1. Dissolve yeast in 30 ml warm milk. In large bowl, mix 100 g flour, yeast mixture, and remaining milk. Cover and ferment 1 hour until bubbly. (Surface covered in fine, frothy bubbles)
2. Add remaining 350 g flour and salt. Knead 10 minutes until smooth. Place in oiled bowl, cover, and rise 90 minutes until doubled. (Dough domed and airy, surface taut)
3. Roll dough into 30 × 25 cm rectangle. Brush evenly with oil/lard, then scatter scallions and salt. Tightly roll lengthwise into cylinder. (Even green speckling, no bare patches or pooling oil)
4. Cut cylinder into 12 equal pieces (≈5 cm thick). Press each piece flat, then twist ends in opposite directions to form flower shape. (Distinct petal-like layers radiating from center)
5. Place on parchment-lined steamer trays, cover, and proof 25 minutes. Steam over high heat for 16 minutes. Rest covered 5 minutes before serving. (Flowers slightly expanded, edges softened but defined)