Huajuan / Kkotppang (Chinese Steamed Flower Rolls)

How to make it

1. 1

   Prep

   • Have the medium-strength flour, warm water, active dry yeast, sugar, cooking oil, and salt ready. / • Keep the scallion-infused oil and sesame seeds separate, ready to use once the dough is rolled out.

2. 2

   Dough

   Dissolve the yeast and sugar in the warm water, add the medium-strength flour, salt, and cooking oil, and knead for 8 to 10 minutes until smooth.

   · Bring the water to about 30°C.

3. 3

   1st rise

   Cover the dough and let it rise in a warm place for 60 to 75 minutes, until it is about 2 times its size.

   · Over-rise it and the shaped pattern blurs.

4. 4

   Make the layers

   Press out the gas, roll it into a rectangle, brush on a thin layer of scallion-infused oil, and sprinkle on the sesame seeds.

   · Do not brush oil heavily all the way to the edges.

5. 5

   Shape and 2nd rise

   Fold the dough, cut it into strips, stack them, and twist them into the flower-roll shape. Rest them for 20 minutes.

   · Do not press the layers together.

6. 6

   Steam

   Set them in a cold steamer, heat it over medium-high, and steam for 12 minutes once the steam is up. Turn off the heat, let them stand 3 minutes, then open the lid.

   · Open the lid at once and the surface can collapse.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Under-risen dough gives you hard flower rolls.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the sauce is too salty, stretch it with stock and bring the body back with a little starch slurry.