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chinese flower bread rolls

Sat, 19 February, 2022

⯆ JUMP TO RECIPE
Bread rolls inspired by the shape of Chinese flower buns, Hua Juan, steamed rolls often seen at dim sum. Intricate shape gives fantastic textures to these rolls, rich in butter and flavoured with za’atar, saffron and chives.

chinese flower style bread rolls cuisinefiend.com

Chinese flower bread rolls look so impressively pleasing that you must think it’s the form over substance; the ‘look nice, taste meh’ of the Instagrammable world.

Surprise, surprise – they are absolutely gorgeous to eat, and the beauty here has a purpose. The intricate patterns are not just a pretty façade: the shaping method creates wonderful textures in these bread rolls.

What are Chinese flower rolls?

They are inspired by Chinese flower rolls, or Hua Juan: small, steamed bread rolls well-known in Chinese and East Asian cookery. Traditionally, they are filled with chopped spring onions blanched with hot oil, sometimes seasoned with five spice or Sichuan pepper.

Even though flower rolls are normally steamed and occasionally steam-fried like gyoza or potstickers, this recipe is taking the original idea all the way across Asia and into the West.

These rolls are baked like ordinary European or American rolls of the pull-apart kind. And even though I remember the taste of the original Huajuan from dim sum feasts as excellent, the baked ones are sublime.

Chinese flower rolls inspired Dan Lepard who inspired me to bake a batch with the formula I marginally altered from Dan’s recipe featured in Bakery Bits. Because, you see, I love spring onions but like all the alliums they want to take over the world – or at least your house.

baked chinese flower rolls cuisinefiend.com

The smelly issue

Spring onions, all-year onions (that surely should catch on), garlic and leeks need to be prepared immediately before cooking, with all the available ventilation on.

Don’t cook them wearing freshly laundered clothes. Don’t peel and chop them, then leave in the kitchen for longer than ten minutes, uncovered. Whenever possible, cook them covered with a lid or in the oven. Unless of course your house fragrance of choice is a strong scent of onions.

Many a time I made the mistake of prepping alliums in advance, as I like to do in general. Windows upstairs had to be opened, scented candles lit and lots of coffee brewed.

My kitchen and the living quarters are open plan, the feature I think is only suited for people who are allergic to onions, hate garlic and never cook leeks.

saffron bread rolls shaped like chinese flower cuisinefiend.com

A filling more versatile

So I decided to skip the spring onions from the bread rolls. Smell notwithstanding, I also think there isn’t much versatility to onion flavoured bread: you have it on its own or with soup.

By omitting onions and swapping them for much milder chives, neutral nigella and inoffensive za’atar, I made it possible to have one of the bread rolls for breakfast, with a drizzle of honey.

The dough is fairly standard; a mix of white bread flour and a little spelt, to break up the bland whiteness. Saffron is mainly there for the colour, making the layers and the texture stand out. After the standard rise in bulk (in a bowl, before shaping, for the uninitiated), the fun begins.

pull apart chinese flower bread rolls cuisinefiend.com

How to shape the flower rolls?

There is an extremely useful video that I followed, by South Korean YouTuber Whitney Wu who makes the original steamed flower rolls. But that shaping technique is easy to follow, with stunning effects, for the baked goods too.

The dough is rolled out thin and large, spread with the filling, then folded flat four or five times. Cut it into pieces, strips about 5cm thick which are next stacked in twos and pressed down lengthwise across the middle with a chopstick so the sides open up like a flower and the centre sticks together.

how to shape chinese flower rolls cuisinefiend.com

The next part is somewhat harder to describe so do consult the video.

Stretch each piece to almost twice the length and hook it from a chopstick or a pencil. Twist the chopstick like you were making a figure of 8 with it and sit the bun, chopstick and all on the worktop to seal the bottom.

how to shape chinese flower rolls cuisinefiend.com

When baked, the rolls open up their buttered and herbed insides, while the outer edges turn crisp and crunchy. The texture is heavenly. And they keep well especially if you brush them with any leftover butter when they’re out of the oven.

how to shape chinese flower rolls cuisinefiend.com

More bread roll recipes

Parker House rolls, impossibly buttery and shaped to look like Pacman were developed in Parker House Hotel in Boston. You don’t have to travel there to try them.

A little forgotten and unfairly underrated soft white baps are easy to make and the perfect bread for a bacon sandwich.

Dough enriched with tangzhong, Japanese bread starter made with flour and milk, makes the fluffiest milk rolls, also known as Hokkaido bread rolls.

More pull-apart bread recipes

There is something very satisfying in tearing off a roll snuggled up next to its mates. It’s also very convivial. Try German Partybrot or its sourdough equivalent.

Lots of butter, intricate layers – that’s kubaneh, Yemeni bread which is the original croissant.

And flower rolls again, this time all together looking like a flower. Much easier to shape too!



chinese flower bread rolls

Servings: 9Time: 4 hours

INGREDIENTS

  • For the dough:
  • a pinch of saffron
  • 300ml boiling water
  • 450g strong white bread flour
  • 50g spelt flour
  • 7g instant or 20g fresh yeast
  • 10g fine sea salt
  • olive oil, for kneading and shaping
  • For the filling:
  • 50g unsalted butter, melted
  • 1 tbsp. za’atar
  • 1 tsp. nigella seeds
  • 1 tsp chopped chives
  • 1 egg, for brushing
  • sesame seeds, for sprinkling


METHOD

1. Steep the saffron in the boiling water in a jug.

2. In a large bowl or the bowl of your standing mixer stir together the flours, yeast and salt. When the saffron water is only warm to touch, stir it into the flour mix.

3. Knead, adding a splash of oil, by hand or in the standing mixer with a dough hook attachment until the dough is smooth and elastic. Cover the bowl and leave it in a warm place to prove and double in volume, for about an hour.

rising dough cuisinefiend.com

4. Turn the dough out onto a work surface and roll it out into a rectangle. Brush it with oil on both sides. Roll it out further until it measures about 50 x 40cm.

5. Brush the dough with most of the melted butter, sprinkle with za’atar, nigella seeds and chopped chives. Fold it on itself along the longer side 4 or 5 times to form a long strip.

rolling out dough cuisinefiend.com

6. Cut it into 5cm pieces (make sure it’s an even number) with a sharp knife or dough cutter and leave them, uncovered, to rest for 5 minutes.

cutting dough cuisinefiend.com

7. Lightly brush with butter a round ovenproof dish or a tart tin about 25cm in diameter.

8. Stack two pieces together. Using a pencil or a chopstick, press it down in the middle lengthwise so the sides open up and the middle sticks together. Continue with all the pieces and again leave them to rest for 5 minutes.

how to shape chinese flower rolls cuisinefiend.com

9. Grab one piece and stretch it to a length of about 16cm. Hook it over the pencil, grab the ends and twist the pencil around, then press it against the work surface to seal it. Continue with all the pieces and arrange them in the prepared dish. Cover and leave for an hour to rise.

10. Preheat the oven to 190C fan if possible/375F/gas 5.

11. When the rolls have risen and are touching, brush them with beaten egg and sprinkle with sesame seeds. Bake for 30-35 minutes until browned. Remove from the oven, brush with remaining butter and cool in the dish.

12. The rolls keep well for a couple of days and also freeze well.

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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