Chinese Steamed Flower Buns (Hua Juan)
This recipe presents a Western Chinese version of Hua Juan, where the buns are seasoned with aromatic Sichuan pepper rather than the more common sesame oil and green onion. The process involves creating a simple yeast dough, rolling it out, and sprinkling it with pepper before shaping and steaming. These soft, fluffy buns are a traditional breakfast or snack food and can also accompany a larger meal. The total preparation and cooking time is approximately 135 minutes, yielding six servings.
Ingredients
- 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)
Method
- Sprinkle the yeast and sugar over the water in a mixing bowl and wait for it to bubble.
- Whisk the salt and one cup of flour into the liquid, then stir in a second cup of flour. Gradually knead in the third cup of flour until you have a soft, smooth dough.
- Cover the dough and leave it to rise until doubled in size. it is ready when a gentle fingertip press does not spring back.
- Split the dough into two or three pieces. On a floured surface, roll each portion into a rectangle under 1/2-inch thick. Brush the surface with oil and dust with Sichuan pepper powder, then roll it up into a log.
- Using a very sharp, floured knife, slice the dough log as thinly as you can. Press nine or ten of these slices together to form each individual bun.
- Allow the shaped buns to proof on a floured surface for half an hour.
- Steam the buns for 15 minutes.
Nutrition (per serving)
Sodium390400 mg
Recipe details
CategoryBreads
AuthorKate S.
