Flower rolls Huā Juǎn/花卷 with lap cheong - Special
Ingredients
Ingredient A
- 250 g Low gluten flour
- 2 pkt 7g yeast
- 200 ml Tepid water
Ingredient B
- 200 g Low gluten flour
- 1 tsp Baking powder
- 60 g Castor Sugar
- 60 ml Vegetable oil
- 2 to 3 tbsp Full cream milk to bind
- half tsp Ammonia powder (optional)
Ingredients for the flower rolls (optional)
- Flavoured oils
- Spring onions or Chives
- Chinese sausage or minced pork or ham
- Salt & pepper seasonings
Instructions
Ingredients A
- Blend ingredients A and let it rest till double. In colder days it takes 2 hours and in warmer days an hour in the UK or faster if you zap your microwave then put dough inside for the warmth or place near radiator in winter.
Ingredients B
- After Ingredients A is ready add in Ingredients B and knead well. Then rest for half an hour till doubled in size.
Instruction
- Flour your surface and roll dough out into a rectangular shape.
- Brush with your chosen flavoured oil
- Add the topping of your choice.
- TIP - Place a cling film on top of your chosen toppings and gently press so they goes into the dough lightly.
- Roughly eyeballed your dough in your minds' eyes and divide into 3 parts.
- Fold the top third down and the bottom third up. (Please find a YouTube video as I had forgotten to take pics) However when I make again and remember to do so I will update
- Slice the rectangular dough into 2 halves. ~ Cut one half into half and portions (refer to pics)
- Place one slice on top of another and press down with a metal chopstick if you have. (I prefer to use stainless steel)
- To make the 'flower' shape please refer to YouTube or look very closely at my pics - kekekekekeke
Steaming
- After resting your shaped rolls/buns let them rest for 30 minutes before steaming.
- Heat steamer water to rapid boil before steaming.
- Place your ready shaped rolls/bun to steams turning the heat to medium towards low. Steam for 10 minutes.