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  • Writer's pictureEmily Yeo

Nutty Steamed Buns

Huajuan 花卷 (literally named “flower rolls” for their shape) are usually made with Chinese scallion rolls twisted into the shape of a flower, and are a popular steam-powered staple. However, instead of using scallions, I decided to use a non-traditional filling and tadah these vegan nutty steamed buns were born! I kept the flower because I liked the image it evokes.



These steamed buns, known as Mantou, are a favorite of mine in Taiwan. The soft, fluffy steamed buns are traditionally enjoyed throughout the morning with warm freshly made soy milk at the local curbside breakfast stand. The Hua-Juan originate in China and their translation literally means “flower shape rolls”. This variation of steamed rolls is a variant of the mantou, steamed buns (馒头), both are made with the same type of dough although they differ in their external appearance. A variation of the cruder mantou 馒头, huajuan are made by simply steaming white dough. The difference between a mantou and a huajuan is that the latter is made by twisting several layers of dough together for a more elegant look.



The truth is that the steamed doughs are special, the result is always a very tender and fluffy crumb with a very particular exterior. The outside bun is bright and may seem even plastified, but it is only an impression. When you taste it, it is simply spectacular. These buns are super soft and have such a dreamy slightly sticky texture.


IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂

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