Hua juan (花卷, literally flower rolls) are yeasted steamed rolls made by rolling a thin sheet of dough with an oil, salt, and scallion (or sesame paste) filling, cutting into strips, stacking two strips together and twisting to create the characteristic rolled, layered flower shape. They are softer and more aromatic than mantou and are served alongside braised dishes, soups, and hot pots throughout northern China. The twisted shape creates pockets of filling between the dough layers, visible when the roll is pulled apart.
The dough: Identical to mantou dough — 500g plain flour, 7g instant yeast, 20g sugar, 260-270ml warm water. Knead until smooth. Rest 1 hour. The filling: Two classic styles: (1) Scallion and oil: brush rolled dough with sesame oil or neutral oil, scatter with finely chopped scallion and salt. (2) Sesame paste: brush with sesame paste (diluted to spreading consistency), scatter with salt and black sesame seeds. The shaping: Roll the dough into a thin rectangle (approximately 30x40cm). Apply the filling. Fold the dough in thirds (like a letter). Cut into strips approximately 3cm wide. Stack two strips together (filling facing the same direction). Press a chopstick firmly down the center of the stacked strips. Hold the ends and twist in opposite directions. Stretch slightly and fold the ends under to form an oval shape. Steaming: Rest 15-20 minutes. Steam 12-15 minutes over boiling water.
Fuchsia Dunlop, Every Grain of Rice (2012)