Flower Rolls (Huā Juǎn)
花卷 · huā juǎn
My uncle in Jinan taught me this during Lunar New Year—he rolled each huā juǎn with his left hand while pinching pleats with his right, saying, 'A good flower roll must bloom like a chrysanthemum, not crumble like ash.' He kept his lard in a blue-glazed crock buried in cellar sand.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- all-purpose flour中筋面粉🛒 local450 g
- active dry yeast干酵母🛒 local4 g
- warm whole milk温全脂牛奶🛒 local220 ml
- scallions, finely chopped小葱，切碎🛒 local60 g
- neutral oil or lard无味植物油或猪油🛒 local40 g
- fine sea salt细海盐🛒 local5 g
all-purpose flour: Substitute bread flour (430 g) + cornstarch (20 g) if needed
active dry yeast: Proof in 30 ml warm milk first to confirm activity
warm whole milk: Substitute warm water + 10 g powdered milk (1 tbsp)
neutral oil or lard: Lard preferred for authentic flavor; substitute refined coconut oil if vegetarian lard unavailable
🌶️ Adjust to your taste
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Spice level
Saltiness
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Instructions
1Dissolve yeast in 30 ml warm milk. In large bowl, mix 100 g flour, yeast mixture, and remaining milk. Cover and ferment 1 hour until bubbly.
酵头发酵
🔍 Look for 1 小时 · 1 hourVisual: 表面布满细密泡沫Surface covered in fine, frothy bubbles
You know it's right when: 微酸香，体积略升Slight tangy aroma and gentle rise
2Add remaining 350 g flour and salt. Knead 10 minutes until smooth. Place in oiled bowl, cover, and rise 90 minutes until doubled.
主面团发酵
🔍 Look for 90 分钟 · 90 minutesVisual: 面团隆起蓬松，表面紧绷Dough domed and airy, surface taut
You know it's right when: 指压后凹陷缓慢回弹Finger poke leaves slow-receding indentation
3Roll dough into 30 × 25 cm rectangle. Brush evenly with oil/lard, then scatter scallions and salt. Tightly roll lengthwise into cylinder.
刷油撒料卷筒
🔍 Look for 3 分钟 · 3 minutesVisual: 葱粒分布均匀，无裸露或油洼Even green speckling, no bare patches or pooling oil
You know it's right when: 提起不松散Roll holds shape without uncoiling when lifted
4Cut cylinder into 12 equal pieces (≈5 cm thick). Press each piece flat, then twist ends in opposite directions to form flower shape.
拧转塑花
🔍 Look for 8 分钟 · 8 minutesVisual: 中心放射出清晰花瓣层Distinct petal-like layers radiating from center
You know it's right when: 边缘紧拧不松散Edges stay tightly twisted, no unraveling
5Place on parchment-lined steamer trays, cover, and proof 25 minutes. Steam over high heat for 16 minutes. Rest covered 5 minutes before serving.
二次醒发后蒸制
🔍 Look for High heat 蒸16分钟 + 焖5分钟 · 16 minutes steaming + 5 minutes restingVisual: 花朵微胀，边缘柔润但轮廓清晰Flowers slightly expanded, edges softened but defined
You know it's right when: 揭盖蒸汽上冲；花瓣不塌Steam bursts upward when lid opened; petals hold shape
Tips
- · Chill rolled cylinder 15 minutes before cutting for cleaner slices
- · For deeper color, add 1 tsp toasted sesame oil to scallion layer
- · Store in fridge up to 3 days—re-steam 6 minutes before eating
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I reduce the salt/soy in this recipe?
Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.
Source: HǎoWèi diet guide
My dish came out too salty. Can I fix it?
Quick fixes: add a squeeze of lemon/vinegar (acidity masks salt), stir in a few potato chunks or rice (they absorb salt — remove before serving), or bulk it out with more rice/vegetables. Next time: add soy sauce in two stages, taste in the middle, and remember light soy + a pinch of salt is often enough.
Source: HǎoWèi cooking science
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