Steamed Scallion Flower Buns aka Hua Juan
Adapted from The Cooking Of Joy
For the bun dough :
½ packet yeast
3 cups flour
1 cup of warm milk
¼ cups vegetable oil ( I used sunflowers oil)
For the glaze:
3 tbsps chopped scallions ( only the green parts)
1 small carrot ( shredded)
½ tsp salt
¼ tsp sugar
2 tbsp sesame oil
1) Turn on oven to ‘light’ or lowest setting . In a large bowl dissolve yeast in warm milk . Add in the rest of the dough ingredients & knead . Cover with moist cloth & place in the oven for 1 hour to proof till double in size .
2) Mix all the ingredients for the glaze & set aside .
3) Knead the again before dividing it into 12 egg sized pieces. With a rolling pin, roll each pieces of dough into a long oval & cut into long strips, leaving 1 cm section attached at one end as shown on the photo below .
4) Brush with glaze. Twist the dough like rope & shape buns . Place on square parchment paper . Proof the buns again in the oven for 40 to 60 mins . Steam the buns in steamer for 10 to 13 mins.
Submitting this post to Aspiring Bakers # 31 – Bao Ho Chiak event hosted this month by Miss B of Everybody Eats Well In Flanders .
My pau making experience
My very 1st pau , Siew Pau .
My 2nd pau , Chinese Custard Steamed Pau aka Lai Yau Pau another favorite of mine.
My 3rd pao experience - Steamed Scalllion Flower Buns aka Hua Juan .