Sesame Paste Flower Rolls (Ma Jiang Hua Juan)

Instructions

1. 1Stir the yeast and half the sugar into the warm water. Leave 8 minutes.

   活化酵母

   🔍 Look for 8 分钟 · 8 minutes

   Visual: 水面隆起厚实米色泡沫，碗壁挂满细泡A thick beige foam domes above the water line and fine bubbles cling to the bowl

   You know it's right when: 泡沫带淡淡酒酿味，轻敲不塌陷Foam smells faintly of beer and does not collapse when tapped

   No foam means dead yeast — start over with a fresh packet.

2. 2Mix flour, remaining sugar and salt. Add the yeast water and oil, bring to a shaggy mass, then knead 12 minutes.

   和面揉面

   🔍 Look for 12 分钟 · 12 minutes

   Visual: 面团光滑缎面哑光，能干净脱离碗壁，无干粉块Dough is smooth, satin-matt and pulls cleanly off the bowl with no dry pockets

   You know it's right when: 抻薄能形成透光薄膜而不破裂Stretched thin it forms a translucent windowpane instead of tearing

3. 3Cover and rise at room temperature until doubled, about 70 minutes.

   一发

   🔍 Look for 70 分钟 · 70 minutes

   Visual: 面团隆起，表面紧绷微亮，贴碗处可见细密气泡Dough has domed, surface taut and slightly glossy, fine bubbles visible against the bowl

   You know it's right when: 沾粉手指按入2厘米，指印几乎不回弹A floured finger pressed 2 cm deep leaves a dent that barely fills back

4. 4Loosen the sesame paste with the sesame oil and soy sauce a spoonful at a time, then fold in the scallions.

   澥麻酱

   🔍 Look for 3 分钟 · 3 minutes

   Visual: 酱先发紧变稠，随后变得油亮，能挂勺成一条不断的粗线流下Paste seizes at first, then turns glossy and falls off the spoon in a thick continuous ribbon

   You know it's right when: 在表面划一道，纹路能保持2秒才合拢Drizzle a line across the surface and it holds its shape for 2 seconds before merging

   Add the oil slowly. Dump it all at once and the paste goes slack and runs straight out of the roll.

5. 5Roll the dough to a 40×30 cm rectangle. Spread the paste to within 1 cm of the edge, roll up tightly from the long side, trim and cut into 8. Press each piece lengthwise with a chopstick, then twist and pinch the ends underneath.

   抹酱卷制成形

   🔍 Look for 15 分钟 · 15 minutes

   Visual: 每个花卷能看到4-5层干净的深色螺纹从中心旋出，底部收口压平Each roll shows 4-5 clean dark layers spiralling out from the centre, with the seam sealed flat underneath

   You know it's right when: 放在纸上不会回弹散开，纹路保持得住The roll holds its twist without springing open when you set it on the paper

6. 6Proof 25 minutes on parchment squares, then steam over vigorously boiling water 15 minutes with the lid wrapped in a cloth. Rest 5 minutes after the heat goes off.

   二发与蒸制

   🔍 Look for High heat 醒25分钟 + 蒸15分钟 + 焖5分钟 · 25 minutes proof + 15 minutes steam + 5 minutes rest

   Visual: 花卷饱满，白面转为缎面光泽，麻酱层加深成棕褐色Rolls are plump, the pale dough has gone satin and the sesame layers have darkened to a deep tan

   You know it's right when: 开盖蒸汽喷涌，花卷能干净脱离纸Steam bursts out on opening and the roll lifts cleanly off the paper