Chinese Pan Bread Recipes

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PAN-FRIED CHINESE PANCAKES



Pan-Fried Chinese Pancakes image

A delicious brunch snack that can be found in many Chinese breakfast shops. Its various names include 'cong you bing,' 'jiu cai bing,', 'scallion pancakes,' 'green onion pancakes,' etc. This particular recipe is passed down through my mother's family, and brings back many good, yummy memories! Can serve with hot-sour sauce, or your favorite Chinese sauce.

Provided by Jade

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

¼ teaspoon salt
¾ cup warm water
1 cup all-purpose flour
¼ teaspoon vegetable oil
¼ cup all-purpose flour
1 tablespoon vegetable oil
1 tablespoon Asian (toasted) sesame oil, or as needed
½ cup finely chopped green onion
1 tablespoon vegetable oil, or as needed

Steps:

  • Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
  • In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
  • On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling.
  • Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes.
  • Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.

Nutrition Facts : Calories 120.1 calories, Carbohydrate 15.4 g, Fat 5.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 74.8 mg, Sugar 0.2 g

PAN-FRIED SCALLION & CHIVE BREAD (CHONG YU BING)



Pan-Fried Scallion & Chive Bread (Chong Yu Bing) image

A simple and delicious recipe from the doyenne of Chinese-American cuisine, Barbara Tropp. It was in her excellent cookbook based on her San Francisco restaurant, the "China Moon Cookbook".

Provided by blucoat

Categories     Quick Breads

Time 30m

Yield 4 6-inch breads

Number Of Ingredients 11

1 tablespoon flavorful oil (eg. 1 teaspoon sesame oil mixed with 2 teaspoons corn or peanut oil)
1 tablespoon hot chili oil
1 1/2 cups green and white scallions, thinly sliced rings (green onion)
1/2 cup coarsely chopped cilantro leaves and stems
1/2 cup chinese chives or 1/2 cup regular chives, finely chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/3 cup very hot tap water
1/3 cup cold water
about 1 teaspoon kosher salt
1/3-1/2 cup corn oil or 1/3-1/2 cup peanut oil, for pan-frying

Steps:

  • Combine oil and chili oil in a small dish and set aside. Combine scallions, cilantro and chives in another bowl and set aside.
  • Combine flour and baking powder in the bowl of a mixer fitted with the flat paddle. With machine running on low speed, add hot and cold water in quick succession. Stop machine as soon as dough comes together in a soft ball. If it's very tacky and sticky, add a bit more flour.
  • Turn dough out onto a lightly floured board. Cover with plastic wrap and let rest 15 minutes. (If the dough has been made in a food processor, let rest 40 minutes.) Roll gently into a smooth log. Cut evenly into 4 pieces, then put each piece, cut side down, on the lightly floured board. Cover with plastic wrap.
  • Working with a piece at a time, shape dough by rolling into a thin, even circle about 7 ½ inches in diameter. Brush top with a generous film of the oil mixture, then sprinkle evenly with a rounded ¼ teaspoon salt. Heap dough with 2/3 cup of reserved greens, then spread evenly over top. Roll up dough into a fat cylinder - it doesn't need to be too tight. Grasp one end of the dough and wind other end around it in a tight spiral. Tuck tail end underneath and press lightly with your hand to flatten. Gently roll out into a 6-inch circle. Put aside on a freshly floured spot, then repeat with remaining dough.
  • Cook breads immediately to prevent a soggy texture. Heat an 8- to 10-inch heavy skillet over high heat until a bead of water evaporates on contact. Add enough oil to glaze bottom by 1/8 inch, swirling to coat; reduce heat to moderate. When oil is hot enough to foam a pinch of flour, add first bread to pan. Cook until bottom is golden and a bit crusty, 3 to 4 minutes. Adjust heat so bread doesn't scorch. Flip and fry until golden, about 3 minutes longer. Remove to paper towel-lined plate. Repeat process with oil and remaining dough.
  • Serve breads fresh from skillet, each cut into fourths. Or let cool and hold at room temperature up to 8 hours. Reheat in 350°F oven until hot, about 5 minutes.

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