Chinese Steamed Flower Buns (Hua Juan)

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READY IN: 2hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup water
  • 1 -2
    teaspoon yeast (use the higher amount in cooler weather, or if you want the dough to rise more quickly)
  • 1
    teaspoon sugar
  • 1
    teaspoon salt
  • 3
    cups flour
  • 2 -4
    tablespoons oil (for brushing dough)
  • sichuan pepper (sprinkled to taste)
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DIRECTIONS

  • In mixing bowl, sprinkle yeast and sugar over the water. Wait until it bubbles.
  • Whisk in salt and 1 c flour; stir in 2nd cup of flour, and knead in 3rd cup gradually to form smooth, soft dough.
  • Cover dough an let rise until double (the dough will no longer bounce back when gently pressed with a fingertip.).
  • Divide dough into 2 or 3 portions. Roll each into a rectangle less than 1/2-inch thick on floured surface. Brush dough with oil and sprinkle with Sichuan pepper powder. Roll the dough into a log.
  • To shape the buns, slice the dough as thin as possible with a very sharp, floured knife, and press 9 or 10 of them together to form each bun. You can see pictures here: http://bakingwithemandm.blogspot.sg/2011/03/hua-juan-and-sao-bing.html.
  • Let buns rise on floured surface for half an hour.
  • Steam 15 minutes.
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