Flower Rolls
花卷
Flower rolls come in many different shapes and sizes - round, shell-like, balls or long twists like these. The recipe is the same, it’s just comes down to the chef’s skill and creativity. The twist method is the simplest and least frustrating for a home cook, but they still look impressive. If you want to go one step further, after the twist (step 7) you can tie them into a gentle knot to create a rounder bun.
I’ve also kept the recipe nothing more than a basic Chinese dough but many cooks add spring onions/scallions during step 4, or five spice powder or sesame seeds, but because I usually make these as a side for stews, I don’t want too many flavours interfering.
Flower rolls can be steamed, pan-fried or, my favourite way to serve, added to a pot of Dongbei stew so they steam and absorb all the juices. The perfect pairing is the Dongbei Steamed Beans with Ribs recipe here.
Makes 6 hearty rolls.
Ingredients
200g bread/baozi flour
100g warm water
2.5g yeast
5g sugar
pinch salt
Method
Mix the dry ingredients together in a large bowl add the warm water and mix until it forms a rough ball of dough. Roll out onto the work surface, and knead the dough for 5-10 minutes, until the dough becomes smooth and elastic.
Clean the mixing bowl, add a drizzle of oil, and then place the ball of dough back inside, cover with plastic wrap or a plastic bag, and leave to proof for about 20-30 minutes (you want the dough double in size, and to be springy to touch).
Once the dough is ready, place on your work surface, and roll it completely flat into a rough rectangle, so it’s much longer than it is wide. Keep rolling until it’s nice and thin without breaking the dough.
Brush one side with oil and sprinkle with salt. Then take the bottom edge and fold it about a third of the way up. Then take the top and do the same until you have a thin, flat sausage. You might need a dough scraper to help you as it’s likely the dough has stuck to the surface.
Cut off any messy ends, and then cut the flat sausage into two-inch pieces, aiming for an even number (around 10-12).
Stack one piece onto another piece in pairs, and then with a chopstick, press down in the middle until the sides pop up and splay kind of like flower petals. Repeat with all of the pairs of dough.
Pick up a piece, and twist it around and around, then squeeze the ends. Repeat with all of the pieces. They should look like twisted rolls.
Set aside for 20 minutes to proof again.
Heat a flat-based frying pan with a tablespoon of oil, on a medium heat. Add the rolls to the pan, and pan fry until lightly golden. Then add in half a cup of water to the pan, and cover with a lid. Simmer until the water is dry (about 10 minutes).
Sprinkle with sesame seeds and green onion.
