Learn how to make soft and fluffy scallion steamed buns studded with scallion and infused with sesame oil. Hua juan can be cooked by steaming or pan frying. So, no worries if you don't have a steamer!
Place the flour combination (either option 1 or 2), instant yeast, sugar, sesame oil, chopped green onion in a mixing bowl. If you are using a stand mixer, use a dough hook attachment. Gradually add in milk or water. You may need more. Add more teaspoon by teaspoon until the dough comes together and continue to knead for 10-12 minutes until the dough is very smooth and stretchy
Shape:
Roll the dough into a long log. Cut into 48 roughly equal pieces
Keep the rest of the small doughs covered. Take 4 doughs. Work with 1 dough at a time. Flatten the dough with your palm and then roll it out into about 4-inch circle
Repeat with the other 3 doughs. Overlap each circle by about 1-inch. Gently press on the overlapped part to secure
Roll it up from the short side like rolling a Swiss roll
Cut it into two. Place the cut side down on a parchment paper or muffin paper. Use your fingers to gently "open" up the petal of the flower. Repeat with the next 4 sets of the dough
Proofing:
Keep the flower shaped dough cover with a cloth and let them rise until about 50% of its original size, may take about 15-20 minutes or longer. They don't have to double in size. Do not overproof the dough
Pan frying the buns:
Preheat a large non-stick pan that has a lid over medium heat. Add about 1 Tbsp cooking oil. Gently place the hua juan on the pan, about 1-inch apart. Cook over medium heat until the bottom is golden brown, about 2 minutes or so
Pour in 1/2 cup of liquid. It will sizzle. Cover with a lid and let the buns steamed for the next 2 minutes. Uncover the lid and let the leftover liquid cooked until evaporates and you will see some oil. You should be able to remove the buns from the pan. If they don't slide, don't panic. remove the skillet from the hit. Place the lid back on and wait for a moment before removing them, they will be easier to be removed after that.
Steaming (you may need to steam in batches):
Most likely your steamer won't be able to accommodate steaming all buns at one go. You may need to steam in 2-3 batches, which means, the rest of the batches will sit longer and continue to proof while waiting for the steamer. Not good for the buns! Here's what you can do: Make sure the cover them with plastic wrap and then place them in the refrigerator to slow down the yeast activity or halt it all together until they are ready to be steamed
Bring the water in your steamer to a rolling boil. Wrap the steamer's lid with a cloth (not needed with bamboo basket)
LOWER THE HEAT TO MEDIUM. Place the buns in there, leaving about 1-inch space in between. Cover with a lid but leaving it about 1/4-inch gap for some steam to escape. Steam on medium heat for 15 minutes. This is especially important if you see that you have overproof the steamed buns (the steamed buns have doubled in size and they have widened to the side). As long as you steam them like this, the buns will not wrinkle and collapse later when you take them out from the steamer
After 15 minutes, turn off the heat and let them sit for another 5 minutes so the steamed buns won't shrink due to sudden temperature change. Remove from the steamer