3 tbsp spring onions and chives,
1 tbsp toasted sesame oil
½ tsp salt
¼ tsp sugar
250 ml milk
100 ml water
4 g dried yeast
500 g pau flour or cake flour
30 g caster sugar
5 g salt
50 ml vegetable oil
Mix all ingredients together in a bowl.
- Line a perforated steam container with baking paper.
- Place the milk and water into a small saucepan and warm over a low heat induction setting 3.
- Remove from the heat and add the yeast. Set aside for 10 minutes, or until the yeast has dissolved.
- In the bowl of a freestanding mixer, mix together the flour, sugar and salt. Add the oil, milk and yeast mixture and knead using the dough hook attachment, until smooth.
- Place the dough in the steam oven on Prove Dough for 45 minutes.
6. Remove from oven and knead the dough by hand for 1 minute. Divide into 60 g balls.
- Roll each ball into a long oval approximately 10 cm and cut into 4 strips (lengthwise) leaving ½ cm at the top end.
- Brush the dough with the scallion glaze.
- Pick the dough up from the top end and twist it, then tuck the ends underneath.
- Place the buns on the perforated steam container and place in the steam oven on Prove Dough for 30 minutes.
- Once the buns have proved, change the function to steam 100°C duration 15 minutes.
- Remove from the oven and serve immediately.
Hints and tips
- In Mandarin, Hua Juan translates to ‘flower twist’ referencing the shape of the bun.
- Buns can be made and frozen. To serve reheat in the steam oven at 100°C for 6 minutes.
- Pau flour is a low protein flour used in Asian cooking. It can be purchased from Asian supermarkets.