Scallion Flower Buns: Cong Huajuan

Tips for Smooth, Fluffy Steamed Buns

• Use room temperature water or cold milk to prevent dough from rising too fast.

• Many recipes call for a first and second rise of the dough. After many trials and errors, I discovered that only using one rise (after shaping is finished) produces the smoothest, fluffiest steamed buns. There is less opportunity for rogue air bubbles to form in the dough, causing it to shrivel later.

• Do not over-prove dough during the rise—if shaping the dough takes too long, place the finished buns in refrigerator to slow the yeast and remove once you finish with all of them.

• Wrap the steamer lid with a towel to prevent water from dripping onto the buns.

• Once the water comes to a boil, quickly lift and replace the lid to equalize the air pressure to prevent the buns from deflating.

• Do not open the steamer right away—quick temperature changes deflate the buns, so wait at least 5 minutes.

Ingredients and Variations

• All-purpose flour can be replaced with cake flour for a fluffier texture.

• Both water and milk will create equally fluffy buns, but milk gives more flavor.

• Feel free to mix in different seeds into the dough or change the fillings to suit your taste with sweet and savory versions.

This is how I like to shape my scallion flower buns, but there are plenty of other methods that people use!

Back: flower bun with toasted flax seeds mixed into the dough and oil and salt as a filling

Front left: flower bun with toasted flax seeds mixed into the dough and oil, salt, and Chinese five-spice powder as a filling

Front right: flower bun with crushed and toasted black sesame seeds mixed into the dough and a maple-syrup sesame mixture for the filling

Scallion Flower Buns: Cong Huajuan
Active Prep Time: 45 mins
Inactive Prep Time: 25 minutes
Cook Time: 8 mins
Yield: 12 buns

Ingredients
For dough:

• 360 g all-purpose flour
• 180-220 g room temperature water or cold milk
• 2 tsp active dry yeast

For filling:

• 1-2 tsp neutral oil
• pinch kosher salt
• 4 tbsp chopped scallions or green onions
• Chinese five-spice powder (optional)
  
  

Directions
Dough preparation:

1. Combine dry ingredients in a large bowl.
2. Slowly pour liquid ingredients into flour mixture while stirring with a pair of chopsticks or wooden spoon into a soft, shaggy dough.
3. Transfer dough to a lightly floured surface. With clean hands, knead the dough for 5 minutes.
4. Let the dough rest for 5-10 minutes. Meanwhile, prepare the parchment papers. Cut out 12 squares for the bao bottoms, approximately 4x4 inches.
5. Knead the dough again for 5-10 minutes. The dough should be very smooth and elastic.

Shaping:

6. Dust your surface with flour. Use a rolling pin to roll out the dough into a large rectangle.
7. Brush the surface with 1–2 tsp oil, sprinkle with salt and Chinese five-spice, and evenly distribute chopped scallions.
8. From the long edges, fold the top third over the middle, and the bottom third up. Cut into 12 evenly spaced pieces.
9. Use a chopstick or skewer to press down on the center of one bun, parallel to the slices. Drape the dough over a chopstick, pinch the bottom together, and twist 1-2 times. Set the bun onto a surface and pull out the chopstick. Repeat with the rest of the buns.

Steaming and serving:

10. Let the shaped buns rest for 15 minutes, and transfer into a steamer over cold water.
11. Bring water to a boil before turning heat to medium low and steam for 8 minutes.
12. Turn off heat and let sit for 5 minutes before carefully removing lid. Enjoy immediately.
13. If not eaten immediately, refrigerate steamed buns. To reheat, dampen outside with water and microwave for 10 seconds.

110 calories: 24 g carbs; 0.3 g fat; 3 g protein (using water for dough and 1 tsp oil in filling)