SCALLION BUNS RECIPES

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STEAMED SCALLION BUNS-HUA JUAN | CHINA SICHUAN FOOD



Steamed Scallion Buns-Hua Juan | China Sichuan Food image

Savory Chinese steamed scallion buns also known as Hua Juan, literally mean flower rolls

Provided by Elaine

Categories     Breakfast    staple

Total Time 135 minutes

Prep Time 120 minutes

Cook Time 15 minutes

Yield 20

Number Of Ingredients 8

300 g all-purpose flour
3 g salt
150-170 ml water ( , adjust the softness)
1.5 tsp. instead yeast
1 cup finely chopped scallion
oil for brushing
salt for sprinkling
Chinese five spice powder ( , optional)

Steps:

  • In a large bowl or in a stand-mixer bowl, add flour, instead yeast, water and salt. Grasp all the ingredients together and then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Just keep kneading and you will get cute dough (or you can simply use a stand mixer to knead the dough for 7-8 minutes with slow speed)
  • Cover the bowl and let the dough rest for around 1 hour (the time might be longer in winter )or until the paste ball doubles in size.
  • When the dough is double in size, get paste ball out and punch the air out. And then divide the dough into two equal halves.
  • Assembling
  • How to keep

Nutrition Facts : Calories 62 kcal, CarbohydrateContent 12 g, ProteinContent 1 g, SodiumContent 156 mg, ServingSize 1 serving

SCALLION FLAT BREAD | CHINA SICHUAN FOOD



Scallion Flat Bread | China Sichuan Food image

Crispy shell with soft inside scallion flat bread

Provided by Elaine

Yield 6

Number Of Ingredients 9

2 cups all purpose flour
1 tsp. instant yeast
3/4 cup water ( , room temperature )
5-6 scallions (, chopped)
1 tsp. salt
1 tsp. Chinese five spice powder (, or Sichuan peppercorn)
toasted sesame seeds
2 tbsp. flour
1 tbsp. hot oil

Steps:

  • Melt yeast with warm water and then stir water with all purpose flour. Use a chopstick or rubber to help. The dough might be a little bit soft and sticky, you can slightly fold them up with fingers. Then cover the rest for 30 minutes at least until the dough becomes double in size.
  • Heat oil in wok and then pure the oil in flour. Mix well. This helps to creates layers.
  • Then brush some oil on surface to avoid sticky and the spread the dough. (roughly re-knead the dough) with salt and Chinese five spice powder. Then slightly roll out to a larger piece. Add the oily flour, sprinkle chopped green onion or scallion.
  • Roll up the circle into a cylinder. Close the two ends and slightly stretch the log, further roll into the shape of a snail.
  • Roll out to a large round pancake. Press sesame seeds on top.
  • Prepare a cast iron pan and a cover. Transfer the pancake to the pan and then slightly press with hands to adjust the shape. Cover and set aside for another 10 to 15 minutes. (second proofing)
  • Heat with slow fire and fry one side for 4 to 5 minutes until the pancake becomes hardened and crispy. Then over the fry the other side too. It is extremely important to use slow fire and cover the lid in order to make sure the inside layers are well cooked.
  • Cut into wedges and serve hot.

Nutrition Facts : Calories 200 kcal, CarbohydrateContent 37 g, ProteinContent 5 g, FatContent 3 g, SaturatedFatContent 1 g, TransFatContent 1 g, SodiumContent 323 mg, FiberContent 2 g, SugarContent 1 g, ServingSize 1 serving

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