Chinese Twirl Flower Buns
Deliciously soft and fluffy pan-steamed buns, shaped like little flowers, with delicious crusty bottoms. The buns are filled with chopped green onions and 5 spice powder mixture! Yum!
Ingredients
- 4 cups (500 g) all-purpose flour
- 2 tsp active dry yeast
- 1½ tsp baking powder
- 2 tsp granulated sugar
- 1 to 1¼ cups (240 to 300 ml) lukewarm water, adjust per flour
- 4 stalks of green onions, finely sliced
- 1 tsp salt
- ½ tsp 5-Spice Powder
- 2 Tbs vegetable oil (plus 2 Tbs additional for pan)
- Scant 1 cup (200 ml) water for steaming
Instructions
- Add water, yeast and sugar to bowl. Mix thoroughly. Stir in flour and baking powder and combine till well mixed. When dough is formed, knead for at least 8 minutes or until the dough is firm and smooth.
- In a small saucepan, heat up the oil till hot. When the oil is heating, put the scallions, salt and 5-Spice powder into a heat proof bowl. When ready, pour hot oil over the mixture and stir well.
- On a lightly floured work surface, tip out the dough. Divide into half. Roll out one of the dough pieces into a rectangular shape, approx 8" x 12" (20 x 30 cm). Top with half the green onion 5-spice mixture and spread evenly. On the long side, fold ⅓ into middle (to create a 3 panel rectangle). Fold the top ⅓ over the middle. You'll have a long rectangle. Repeat with the second dough piece and create the second filled and folded rectangle dough.
- For each rectangle, score lightly and cut the dough into 12 even pieces. You will have 24 pieces in total. Stack 2 pieces together. Use a chopstick and press down the middle lengthwise. Pick up the dough on both ends and gently stretch.
- Drape dough strip over the chopstick and pinch the 2 ends together. Next, twirl the chopstick in a counterclock wise movement to form a flower. Then, place the bun on the work surface and press down on the chopstick to seal the shape. Slide the chopstick carefully out of the bun and you have just made your first twirl Flower Bun! Repeat with the remaining dough pieces.
- Let the buns proof for about 30 minutes, until they are noticably puffy.
- When the buns are almost ready, preheat a large pan on high. Drizzle the bottom of pan with the remaining 2 Tbs oil. Swirl the pan to make sure the bottom is coated with oil. Carefully place the shaped dough into the pan, leaving about a 1 inch space between the buns. If necessary, cook the buns in 2 batches.
- Cook for about 1-2 minutes until the bottoms are golden brown. When ready, pour water into the pan and cover with lid. Turn the heat down to medium low. Cook for approx 18 - 20 minutes, until all the water has evaporated and the buns are cooked. Remove lid, switch off the heat and remove buns from pan. Your beautiful AND tasty buns are ready!
Notes
fabfoodflavors.com/chinese-twirl-flower-buns