Combined with the intensely aromatic flavour of pandan juice for the buns, these Chinese steamed pandan scallion buns are also vegan, dairy free, nut free, egg free, soy free, refined sugar free, no artificial colours and allergy friendly. Steamed scallion buns are a Chinese dim sum dish that is popular all over China, especially in the northern region. These delicious flower rolls have a pillowy, light, and fluffy dough layered with green onions which is twisted into it's unique shape, and steamed to perfection.
The trick to great hua juan is oil in the right places! This ensures clearly defined layers so that when the buns cook, the layers of dough don’t simply meld together. As for shaping the buns, don’t be intimidated. The dough will be pliable and stretchy, and if you follow the instructions, you shouldn’t have any problems twisting and knotting the dough into these little bundles of blooming layers. On a related note, you’ll see that this recipe calls for a liberal amount of scallions. My mom says that this actually makes the buns look a little sloppy, but I say we prioritize taste over style! In my opinion, having scallions in every bite is key to a delicious hua juan.
A healthy breakfast or snack items as can be inferred from its simple ingredients wheat flour, yeast, minimal sugar and minimal amount of oil.. These homemade Chinese steamed buns with scallions emerge from the steamer puffed and bouncy, feathery light in texture with a nice chew and an onion-y flavor permeating every bite. They are surprisingly tasty despite their simplicity, thanks to a few simple ingredients: salt, five spice powder, and plenty of scallions.
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