A variety of Chinese steamed buns, flower rolls (Hua Juan) are layered with a tasty scallion filling. Follow my quick & easy method to make some!
What are flower rolls
Flower rolls (knowns as Huā Juǎn/花卷 in Chinese) are a variety of Chinese steamed buns. Layered with a light oily filling, they often come with a savoury taste, but sweet versions exist too. Similar to Mantou/馒头 (plain steamed buns) flower rolls are made of leavened wheat flour dough and served as breakfast or as a staple for regular meals.
How to make the perfect dough
The dough for the flower rolls is based on my quick & easy recipe of Mantou which uses both yeast and baking powder as raising agents. For making 6 rolls, you will need:
- 250g all-purpose flour, plus extra for dusting
- 1 tsp dried active yeast
- ¾ tsp baking powder
- 1 tsp sugar
- 130ml lukewarm water
All-purpose flour works fine
What it comes to flour-based recipes, I’m often asked “What type of flour shall I use” or “Do I have to use special flour for dumplings/buns”. My answer to these questions is: the most accessible all-purpose flour works perfectly.
All-purpose flour (aka plain flour) usually has a medium level of gluten (10-11g protein per 100g flour) which produces a fluffy, yet a little chewy, texture. In some countries, eg. Canada or Switzerland, all-purpose flour has a higher gluten content. Add a little cornstarch (10%) to the flour if you prefer fluffier rolls.
In Chinese/Asian stores, you may find flour labelled as special flour for steamed buns/bao. It has a low gluten level thus produces fluffy buns. As it’s highly processed and bleached, the flower rolls made of this type of flour would look much whiter.
Rest the dough once only
Unlike the traditional way of making steamed buns, my dough recipe calls for both yeast and baking powder. This alteration largely reduces the dough resting time.
Once a smooth dough is formed, you can shape the flower rolls straight away. Then leave to rest for 30 minutes before cooking.
How to make a tasty filling
What makes flower rolls different from Plain Steamed Buns? It’s the tasty filling between each layer of dough. Like the popular Scallion Pancakes, my flower rolls are seasoned with similar ingredients: finely chopped scallions, ground spice (Chinese five-spice powder or ground Sichuan pepper), salt and a little oil.
It’s fine to simply mix all four ingredients then brush onto the dough. However, I like adding one more step to make the filling even tastier: heat up the oil then pour over the scallions. The heat will release more aroma out of the scallions. Or, if you have a jar of Homemade Scallion Oil at hand, mix it with ground spice and salt, then brush onto the dough.
Don’t have either Chinese five-spice or Sichuan pepper? Use ground black pepper instead. Or, create your own combination of herbs & spices.
How to shape the rolls
There aren’t any set rules on how you should layer and shape flower rolls. As I’m quite obsessed with the appearance of my food, I’ve tried many different methods over the years. The particular one used in this recipe is neat, effective and creates a beautiful look.
It’s an easy method to master. The other day, my 7-year-old daughter watched me making flower rolls for filming the tutorial video. She quickly picked up the idea and shaped another batch of rolls on her own.
This is how I shape them step by step (please refer to the tutorial video):
1. Dust some flour over the worktop. Roll the dough into a thin, rectangle shape (about 20cm×30cm). Evenly coat the dough with the filling.
2. From the long side of the rectangle, fold the dough twice making it a three-layer strip. Then cut it into 12 pieces.
3. Stack up two pieces. Use a chopstick to press the middle line lengthways. Hold both ends then stretch.
4. Hang it over the chopstick. With one hand pinch and hold both ends. With the other hand twist the chopstick.
5. Put the roll on the worktop, press the chopstick then slice it out of the roll.
Two ways to cook flower rolls
Traditional method: steaming
As I mentioned above, flower rolls are a type of Chinese steamed bun. So they are usually cooked in a steamer basket. Here is the procedure:
- Line the basket with a piece of steamer parchment paper, or brush a thin layer of oil if using a metal steamer. Then place flower rolls on top.
- Fill the steamer pot with cold water. Put in the basket with a lid. Start cooking over high heat.
- When the water boils, turn down the heat to medium-low. From this moment, count 10 minute cooking time.
Creative method: pan-frying
Inspired by Pan-fried Pork Buns, I sometimes fry my flower rolls as I adore the golden, crispy crust. I highly recommend you try this method, especially if you don’t own a steamer.
- Add oil to a frying pan over high heat. Place in the rolls leaving ample space in between.
- When the bottom of the rolls turn brown, pour in 200ml water. Cover with a lid.
- Uncover when the water has completely evaporated. Turn off the heat after 20 seconds or so.
How to store & reheat
My recipe makes 6 flower rolls which fit in a medium-sized bamboo steamer. If you have a multi-layer steamer at hand, I encourage you to cook a bigger batch at a time. They keep well in the freeze and can be reheated easily.
Once completely cooled, place the flower rolls in an airtight container/plastic bag. Keep in the fridge for up to 4 days or in the freezer for up to 2 months.
For reheating, simply steam fridge-kept rolls for 5 mins. If frozen, steam for 7 mins (no need to defrost beforehand).
What to serve with flower rolls
I enjoy flower rolls at breakfast, with a bowl of rice congee and some preserved vegetable or fermented bean curd. My children love eating them as an after school snack. Very often, we have them as the staple for dinner, along with several savoury dishes and probably a tasty soup too.
Chinese flower rolls (Hua Juan, 花卷)
Ingredients
For the dough
- 250 g all-purpose flour, plus extra for dusting
- 1 tsp dried active yeast
- ¾ tsp baking powder
- 1 tsp sugar
- 130 ml lukewarm water, see note 1
For the filling
- 2 tbsp scallions, finely chopped
- ¼ tsp Chinese five-spice powder, or ground Sichuan pepper
- ¼ tsp salt
- 1 tbsp cooking oil
If pan-frying, you also need
- 1 tbsp cooking oil
Instructions
Prepare the dough
- IF KNEADING WITH A STAND MIXER: Mix flour, yeast, baking powder, sugar and water in the bowl. Knead on low speed until a very smooth dough forms (about 8 minutes).
- IF KNEADING BY HAND: Mix flour, yeast, baking powder and sugar. Add water gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead briefly into a dough. Leave to rest for 10 minutes (covered). Knead again until very smooth.
Mix the filling
- Put scallions, Chinese five-spice powder (or ground Sichuan pepper) & salt in a bowl.
- Heat up the oil then pour over the scallions. Mix well.
Shape the rolls
- Dust some flour over the worktop. Roll the dough into a thin, rectangle shape (about 20cm×30cm). Evenly coat the dough with the filling.
- From the long side of the rectangle, fold the dough twice making it a three-layer strip. Then cut it into 12 pieces.
- Stack up two pieces. Use a chopstick to press the middle line lengthways. Hold both ends and stretch.
- Hang it on the chopstick. With one hand pinch and hold two ends. With the other hand twist the chopstick.
- Put the roll on the worktop, press the chopstick then slice it out of the roll.
Rest the rolls
- Leave the rolls to rest for around 30 minutes. Well-rested buns should be slightly bigger, but not double the size (see note 2).
Cooking method 1: steaming
- Place the rolls in a steamer basket (line with steamer parchment paper or brush a thin layer of oil to avoid sticking). Make sure to leave ample space in between each roll.
- Fill the steamer pot with cold water. Start cooking over high heat. Turn down to medium-low once the water is at a full boil.
- Cook 10 mins from this moment. Serve warm.
Cooking method 2: pan-frying
- Add oil to a frying pan over high heat. Place the rolls into the pan leaving ample space in between.
- When the bottom of the rolls turn brown, pour in 200ml water (at room temperature). Cover with a lid.
- Uncover when the water has completely evaporated. Turn off the heat after 20 seconds or so.
Store the rolls
- Once completely cooled, place the rolls in an airtight container/plastic bag. Keep in the fridge for up to 4 days or in the freezer for up to 2 months.
Reheat the rolls
- Steam fridge-kept rolls for 5 mins. If frozen, steam for 7 mins (without defrosting).
Video
NOTES
Would you like to discover more? Check out my post “An introduction to Chinese bread” which lists several classic delicacies which are just as comforting as flower rolls.
Good morning, is there any way to add meat into the bread? Such as ground pork and minced shrimp? Thank you
You can spread a thin layer of meat filling over the dough to replace the scallion filling and cook them the same way. Alternatively, stuff the bread with a meat filling. Have a look at my stuffed bun recipes: Steamed Bao Buns & Pan-fried Pork Buns.
Wow! They look so delicious and beautiful, too. Thank you for providing the video, because it’s very helpful to see how things are done. I will definitely make these! My mouth is watering.
My pleasure! Wish you a fun time making them!
I’m just curious. Can you bake them? How will they turn out if you’ve tried it?
Hi Denise! I’ve never baked them. Theoretically, it should work but the texture and look will be different. I will give it a try when I have a chance and let you know the result.
I wanted to ask the same question! (I have no way to steam them, but I’m desperate to try them!)
I’ve recently tried out the baking method. It works well too.
Follow all the intrustions mentioned above. Then brush a thin layer of oil on top the rolls. Preheat the oven at *Conventional oven 210℃ (410°F) or *Fan assisted oven 190℃ (375°F). Bake for 15 mins. Then turn up to 250℃ (480°F) or Fan 230℃ (445°F) for 3 mins to finish off.
Amazing! I can’t wait to try!
Is there url for the video? The link appears to be broken. Thanks!
Hi Kelsey! I’ve checked the video on several devices and it’s working fine. I have no idea why it doesn’t work for you. Anyway, you may watch the video on my YouTube channel. Here is the link: https://www.youtube.com/watch?v=alMMgUKw5Iw
Can you put a picture of the Chinese flour that we can use? Thanks!
Hi David! As I explained in the post, I don’t use the so-called “Chinese flour”. Regular all-purpose, plain flour works just fine. You may use flour purchased in Chinese stores if you wish but I don’t have a recommendation.
Hi Wei, Ni Hao. I am your new subscriber from Germany. Love your YouTube channel recipes. Awesome. Keep rocking.
Thank you Josefine! Will share more yummy recipes for sure!
Just made these, the pan-frying was unorthodox but surprisingly delicious!
Very happy to know you enjoyed them!
I just tried these these today – amazing! I used the pan fried method as we love a good crispy bun, but maybe next time I’ll experiment with steamed! The filling was so perect and tasted just like Shaanxi style! (where my mom is from). I may even try different sweet fillings like sesame next time! I especially love how it barely needs to rise yet they still turn out so soft and fluffy! Thank you!
So happy to hear that! Yes, I often use sweet fillings too, such as toasted, crushed sesame seeds mixed with brown sugar. Equally delicious!
Hi Wei, I’ve been looking at your recipes and they all look delicious, I’m really looking forward to trying them out. I just have two questions: the bamboo steamer we have often catches on fire whenever we use it, do you know why this is or maybe advice on how to prevent it? Secondly, I would love my family to try these but my mother has coeliac disease — do you know of any good gluten free substitutes for wheat flour? We have tried to replace it with gluten free plain flour, but the consistency and taste were, as you can probably guess, completely different and very hard to work with.
Thank you so much for your time and all the great recipes, have a good day/night!
Thank you for visiting my blog. It’s my great pleasure to share!
My answers to your questions: 1. I’ve never heard of bamboo steamer catching fire. Is the pot/pan on which you place the steamer smaller than the basket? Do you always pour enough water in the pot/pan? I’d need to know more detail of your setting to troubleshoot.
2. I’m afraid you can’t use other types of flour for this recipe. It just won’t work.
Super excited to make these! For after shaping, do you let the buns rise in the open? Or do you have to cover it with a cloth? Thanks!
I usually just leave them to rise in the open. If your kitchen is extremely dry, you could cover them with a piece of cloth.
Hi Wei, another enticing recipe! If kneading the dough by hand, how long should we knead for? Does it need to pass the “window pane” test?
Keep up the great work!
Thanks
Hi David! You don’t need to look for the “windowpane” for these rolls. Just knead until the dough is smooth on the surface. If you wish to reduce the hand-kneading time, rest the dough for 10 minutes then knead it smooth.
Hi! Made these twice and they taste great!
Mine seems to unravel as they are resting though? Any tips on what I may be doing wrong?
Make sure you press the chopstick firm enough to tightly seal the dough pieces. Another possibility is that you might have dusted too much flour on the dough making it difficult to stick dough together. Hope this helps!
Your blog had helped me a lot to succeed in Chinese bread and buns! I’ve been living in China for 10yrs, my mom-in-law had taught me how to make baozi and yet I have failed on my own. During this pandemic, being just at home in my Home country, I’ve tried and followed your exact recipes—all ingredients measured and procedures followed strictly. And viola! My husband, who’s been with me since the virus breakout, has been missing to taste authentic Chinese dishes. He loved the hua juan’r(Chinese scallion flower Buns) and let out the words: “诶我！你咋做的呀？挺好！挺好！好吃!”(“Oh, my! How did you do it? It’s great! It’s great! Delicious!”) So, to you, Wei, many many thanks! I am so grateful to find your posts! I hope you can add more that are easy to do dishes with easy to find recipes. Just too bad, during this time, I can’t find the Char Siu in any market I go. But anyways, for some dishes, especially the buns, you’re amazing!!! You were the reason for my new found hobby!
Hi Fhey! Delighted to know you liked my recipes. I have a recipe for Homemade Char Siu. It’s very simple to make. Give it a try!
My 13 year old son & I made this recipe tonight and loved it! The Hua Juan tasted amazing 🙂 We made a double batch and our family of 4 ate it all up as part of our dinner. Thank you for posting these wonderful recipes! I love that I can make these recipes at home.
My pleasure Joan! Great to hear that you made them with your son. Cooking is a wonderful way to bond with children.
Thank you for sharing this recipe. It was easy to use and finally on my 2nd attempt it looked similar to your pictures. It was kid approved by my kids. I definitely like the frying method. The crunchy bottom is delicious.
My pleasure Lili! I love the fried version too. Not a traditional method but very yummy indeed.
I’d like to steam these in my instant pot… (steam setting). Do you have any recommendations on timing for this method? Thank you! Such an inspiring little bun.
Hi Fay! I don’t use instant pot so I can’t give you an answer. Maybe you can try steaming one roll to see how it turns out? Good luck!
Hello! Would you know how to make the dough in a bread maker? The recipe looks great but my wrist is weak and I don’t have a mixer but I have a bread maker with dough function! Thank you so much.
Hi Emme! You can use your bread maker to mix & knead all the ingredients into a smooth dough. Then take it out. Shape the dough into flower rolls as instructed in my recipe.
I made the pan fried hua juan today! They turned out perfect! The YouTube video on how to shape the buns was super helpful! Thank you so much!
That’s great Anna! Very happy to know you find my video helpful!
Hi Wei,
I am having a problem stretching it after I use the chopsticks down the middle. Could it be that I am not using enough water? It does taste delicious but it doesn’t look that pretty.
Thank you for this recipe!!
Thank you Doris for trying my recipe. There are two possible reasons: 1. The dough is to firm/dry. Add a little more water next time. 2. Over-kneading. In this case, rest the dough for about 10 mins to relax the gluten network then roll out. Hope this helps!
Can you make the dough beforehand and refrigerate until you are ready to fry??? Thank you!
You could do that provided: 1. reduce the yeast by half. 2. Keep the dough in the fridge no longer than 12 hours. But please be aware that the final result might not be as good as they are supposed to be.
Ahh okay. Good to know, thank you! So if I fry them and then steam them to warm up, will they lose their crunchy bottoms?
They won’t be crunchy any more after steaming.
Can I substitute the active dry yeast with instant yeast? Will it make a difference in the proofing time? Thank you!!
Yes, you can Sophie. Use the same amount recommended in the recipe. It won’t change the proofing time though.