Scallion flower buns (Huā juǎn) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 257) by Hannah Che

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute plain pastry flour for part of all-purpose flour.

  • breadenthusiast on June 23, 2025

    They are nice, strong scallion flavour! I used AP flour. But I will tweak them a bit when I make them next time. I'd reduce the salt in the scallion oil a bit the next time (maybe to 3/4 tsp salt), it was still perfectly edible, more personal taste. Mine were slightly underproofed I think, will proof for 30 min. next time. And I needed to press the chopsticks in deeper when shaping, now they are sort of two rolls stacked on top of each other and two slid off.

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