Fluffy Scallion Buns (Huā Juǎn)

These pillowy scallion buns are perfect for breakfast, lunch, and dinner! You'll get a lovely blend of aromatics flavors with each bite. ☁️💚

Huā juǎn (aka flower bun) is a staple recipe in Chinese cuisine. The scallions & five spice oil gives the buns a lovely aromatic taste and it pairs nicely with the soft dough. They are best enjoyed in the morning with a warm cup of soy milk or a bowl of congee.

Our grandpa loves scallion buns, so we were eager create the best scallion buns!👴🏼 And, it is safe to say that these have been grandpa approved. We'll definitely be making more of these delectable buns.

secret to the perfect bun

We made these from scratch and we're confident that you'll have no trouble making them too! The dough is simple to make, but requires a bit of patience and elbow grease. We used the windowpane test to ensure that enough gluten was developed in our dough to create a perfectly fluffy bun.

spoon and level flour

Don't add too much flour. Use the spoon and level method when measuring your flour or use a scale for more accuracy. Packing your the flour often results in an over-floured dough.

windowpane test

The key to a fluffy dough is kneading the dough the perfect amount. To achieve this we used the window pane method. This is done by stretching a small piece of your dough until you can see light through the dough without the dough breaking.

proofing

This dough requires a double proofing, so if you're planning to make these make sure you start preparing 3 hours before you plan to bake. During both proofs, your dough should double in size.

---

Serving Size: 10 buns

Prep Time: 30 mins (+2hrs proof time)

Cook Time: 20 mins

Total Time: 2hrs 50mins

Description

These pillowy scallion buns are perfect for breakfast, lunch, and dinner! You'll get a lovely blend of aromatics flavors with each bite. ☁️💚

Ingredients:

Dough

1 cup water (warm)

1 tsp active dry yeast

2 cups (272g) all purpose flour

¼ tsp salt

1 tbsp neutral oil (optional)

Filling

1 cup chopped scallions

½ tsp Chinese 5 spice powder

½ tsp salt

⅓ cup neutral oil

Instructions:

Dough

1. Combine warm water (~90F) with activate dry yeast, let it bubble up for 5 mins.

2. In a medium bowl, combine the AP flour and salt. Then add your yeast mixture and oil and combine. The dough should be soft, but not dry or hard. If it's too dry add 1 tbsp of water in 2 min intervals till it's soft.

3. Knead the dough for 15 mins or until sot and springy (here is when you can start using the windowpane test to see if the dough is ready).

4. When the dough passes the windowpane test, shape it into a ball. Grease the bowl and dough with oil and cover with a towel or plastic wrap. Let it rest in a warm area until doubled in size.

Filling

1. While the dough is proofing, prepare your scallion oil.

2. In a medium bowl, combine the scallion, five spice powder, and salt. Mix well.

3. Microwave the oil in a small bowl or heat in a pan. Pour the oil onto the scallion mixture till well combined.

Assemble

1. Pre-heat your oven at 395 F and oil a cake pan or baking dish OR begin to boil water in a large pot and line a bamboo basket or steaming tray.

2. When your dough has doubled in size, turn it out onto a floured surface. Roll out into a large square (around 10 inches x 10 inches). Pull the dough up to make sure it's not sticking to the surface, be careful and avoid tearing the dough.

3. Spread your scallion oil evenly across the dough.

4. With the long side facing you, fold the side closer to you ⅓rd of the way, then take the side further from you and fold toward you. Creating three layers of dough that encloses the filling.

5. Use a sharp knife and cut into 6 even pieces, then cut twice down the length of each strip to make 3 strands (don't cut all the way, leave some dough together at the top).

6. Plait/braid the three strand together, and roll it up along its length to create a round knot (the dough part that isn't cut should be at the bottom of the knot)

7. Cover the knots and allow them to prove for 1 hour or doubled in size.

8. Once proved, bake for 15-20 mins till golden brown OR steam for 15-20 mins till soft and cooked. Let the knots cools for 5 mins, then enjoy.