Hua Juan Bao is Chinese Steamed Flower Buns stuffed with Sesame and Spring Onions. These are shaped and steamed and make a fantastic meal anytime. This is supposed to be a popular street food.
These are bought on the street as either breakfast or a snack. These buns are fragrant with ginger or garlic with meat or even as plain buns. The other versions have the scallions mixed with sesame and twisted to look like a flower. Hua Juan means Flour twist in Mandarin.
This is a yeast dough recipe and got to plan ahead if you want to make it. I came across two different recipes that had the filling done differently. I obviously choose the easy way out and followed the recipe that had the filling being added later. The first recipe called for adding the chopped spring onions to the dough and letting it proof.
I also saw a video that showed how to shape these buns, and since the recipe calls for sesame oil and that video showed these seeds, I happily added that too as I love sesame seeds. I made only half of the original recipe and got about 6 buns and I plan to make these again as both Konda and Peddu loved it so much. I was really so surprised that they liked this even above the other cheese stuffed ones that I baked that day.
The day I made this, I had planned for so many other dishes that I was simply not able to click the pictures as I was so tired still cooking and baking. So this dish was completely shot by Konda and she couldn’t get the vertical ones I was demanding. I let her choose the props and the way she wanted to set, as you can see, she is all for macro clicks. I pitched in between to manage one vertical shot for the Pinterest. I must say I am so obsessed with that and my styling all the Mega BM Vertical pins.
Now back to the Hua Juan Bao, my choice for H in the A to Z International Street Foods, if you want to know the Flatbread for H, read this post.
In this A to Z International Street Foods:
Step by Step Pictures for making Hua Juan Bao
Hua Juan Bao / Chinese Steamed Flower Buns
For the dough:
1 tsp Instant yeast
1 cup Milk, heated to 90-95 degrees F
3 cups All Purpose Flour
6 tbsp Sugar
1/4 cup Cooking Oil
For the scallion-sesame glaze
3 tbsp Spring Onions chopped scallions, green parts only
1/2 tsp Salt
1/4 tsp Sugar
1 tbsp Sesame Seeds
In a wide bowl, take the flour, yeast, sugar and add warm milk. Knead well to form a soft pliable dough. I used my food processor and it was very convenient to get the dough done.
Cover with a cling film and let it rise. I normally preheat my oven and keep it inside for it to rise fast.
When the dough has doubled, punch it again and divide into balls. I only made half of the the above recipe and I got about 6 buns.
Mix the chopped spring onions, toasted sesame seeds, and oil in a bowl.
Roll out each ball into a long oval and cut into long strips using a sharp knife, from the top, leaving 1 inch space, make 1/ 4 inch lines from top to bottom.
Continue making like these marks leaving 1 / 8 space in between each line.
Once you are done, brush the spring onions, sesame mix over this.
Pick up the disc with both hands, twist, and tuck the ends underneath to shape the buns and place on a square of parchment paper.
Place the shaped buns on the plates and leave to proof again.
Once it doubles again, steam the buns for 10 to 13 minutes.
Serve with it’s easy to handle.
I refrigerated some and warmed it in microwave the next day. I am told these freeze well as well.