Hello friends,
Today I am going to make a fun recipe for Steamed Rolls (hua Juan) that is super easy and an absolute delight to gobble up for any potlucks, family gatherings, or more! Due to my food restrictions, I usually would prefer to eat something that is actually made out of gluten free dough, but typically when I do make this recipe for hua juan rolls it is with normal enriched white flour!
So, the covert background context of this excellent story is the real story of how I learned how to make the hua juan rolls from my grandmother (AKA also known as my dad's mom), who is now in and out of the hospital in the province of JIangsu of China, at age 87 due to various health ailments. So what happened to my grandmother was a little complicated. Originally, she was living in Texas. She moved to IL after my brother and sister-in-law gave birth to their eldest first-born, a daughter. So then my grandmother was in Chicago for a few years. However, eventually she decided she wanted to go back to China. Subsequently she then moved to China. However, Coronavirus lockdowns and regulations happened, so then it was difficult for her to return back to America, where my grandpa was. . Anyways, my grandma taught me how to make these fluffy buns, so I hope you enjoy the fairly simple recipe!
Ok, so to make the steamed buns known as hua jian, you will need: Ingredients
-A bag of flour (gluten-free works as well)
-A pinch of baking powder
-A half cup of water
-Salt to taste
-A quarter cup of Sesame Oi
-Two cups of chopped scallions
My grandma usually likes the flour to be the white flour, but there are different blends.
First you have to make the dough in a bread machine until there is a form. Then you want to chop up your scallions and spices. I like the Chinese link text< five spice mix. You will then need to roll your dough into a thin sheet and put oil and scallions on the strip. Then, you can fold it together, and cut 1-2 inches of material that goes p to the knife, as if you are walking across the bun. MY grandma also presses the bun down the middle. Then you are going to twist either end, so both hands are twisting. That makes a roll!
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