First, making the dough. Flour, salt, yeast, and sugar are mixed in a mixing bow, and water is added slowly. Mix on low for 7 minutes.

After mixing, the dough should look like the picture above. The amount of water should be closely monitored, as each flour is different; however, do not make your dough for this dish too soft.

Place the dough into a large bowl, cover with plastic wrap, and let sit at room temperature to rise about 2.5 times larger.

Roll the air out of the dough, sprinkle with a little flour to prevent sticking and cover with plastic wrap for 15 minutes. Then roll into a square shape as shown above.

Apply a layer of vegetable oil evenly on the surface of the dough.

Sprinkle on the desired amount of green onions evenly across the dough.

Fold in one side, and begin to gently roll the dough.

After fully rolled, it should look similar to the picture above.

Cut the rolled dough into 12 portions.

Stack 2 of the pieces, one on top of the other.

Using a chopstick, press down in the middle as shown above.

Press the chopstick all the way down. The dough at this time can be directly risen and steamed, which is a common shape of hua juan. If you want to further shape, you can follow the steps below.

Grab each end of the roll, and gently stretch a little.

Twist the roll.

Finally, fold the ends downward and pinch the ends together.

After the Hua Juan is done, placed on the oiled steamer (allow enough distance between so they do not cook together). Cover the surface with a damp cloth and let sit for 30 minutes in a warm place.

Once they have risen to twice the size, you can steam. Turn on the heat, and when the water begins to boil, steam for 18 minutes. After steaming, turn off the heat, wait 2 minutes and then open the lid to avoid the hua juan collapsing.