BAKED SCALLION BREAD
This scallion bread is soft, feathery, and filled with fragrant scallion flavor. If you have a scale, use the weighted measurements in the recipe because that is what I use when testing recipes. Dry measurements are often inconsistent.The dough can be prepared a day ahead and the baked loaves can be frozen. Check the cooking notes in the post for more information.
Provided by Lisa Lin
Categories Asian Food
Time 4h7m
Number Of Ingredients 25
Steps:
- Whisk the flour and water inside a saucepan until the flour dissolves.
- Place the saucepan over medium heat and stir the mixture frequently. In about 30 seconds to a minute, the flour will start to thicken. Don't walk away during this process as you can quickly burn the tangzhong! Once the runny liquid absorbs into the paste, turn off the heat. See note 4 for microwave tangzhong directions.
- Transfer the tangzhong to a bowl to cool.
- Lightly grease a large mixing bowl with oil. Set it aside.
- Heat the milk in the microwave for about 30 to 40 seconds. Then, add the sugar to the milk. Use a thermometer to check the temperature of the milk. It should be somewhere around 110ºF to 120ºF.
- Add the yeast and stir to hydrate the yeast. Let it sit for 5 to 8 minutes while you prepare the other ingredients. After 5 to 8 minutes, the milk/yeast mixture will foam up.
- In the bowl of a stand mixer, combine the all-purpose flour and salt. Add the condensed milk, egg, melted butter, tangzhong, and foamy milk/yeast mixture.
- Fit the mixer with the dough hook. Mix the dough on low until you don't see any loose flour on the sides of the bowl. This should take 30 seconds to a minute. Then, increase the speed to medium-low and work the dough for 8 minutes.
- Scrape the dough out of the bowl onto a lightly floured surface and knead a few times. If the dough is feeling tacky, lightly dust your hands with flour.
- Shape the dough into a ball and place inside the greased mixing bowl. Cover the bowl with plastic (or a silicone lid) and let it rise in a warm place for about 1 hour, until the dough doubles in size.
- About 5 to 10 minutes before you're ready to shape the loaves, prepare the scallions. In a bowl, mix the sliced scallions with 1 1/2 tablespoons sesame oil, and 1/4 teaspoon kosher salt. Set the bowl aside and let the scallions soften slightly.
- Line a baking sheet with parchment paper. Set it aside.
- Once doubled, punch down the dough to release excess air. Turn the dough onto a lightly floured surface. Divide the dough into 2 equal portions, about 365 to 370 grams each.
- Place one half back into the bowl and cover it. Take the other half and divide the dough into 3 equal pieces, about 120 to 125 grams each.
- Take 1 small piece of dough and knead it a few times to get rid of any air pockets. Then, shape the dough into a small oval. Roll out the dough into a long rectangle of about 14 inches by 4 inches. Brush 3/4 teaspoon of sesame oil over the dough. Sprinkle a tiny pinch of kosher salt over the dough.
- Scoop up about 1 tablespoon of the scallions, and spread it alongside the bottom edge of the rolled out dough. Starting with the bottom edge, roll up the dough into a rope. Pinch the ends of the dough rope to seal the openings. Set this dough rope aside.
- Roll out the 2 dough pieces, fill with scallions, and shape into dough ropes.
- Line up the 3 ropes of dough and pinch together the ends on one side. Braid the strands. Once you reach the end of the braid, pinch the ends. Tuck both ends underneath the braided loaf.
- Transfer the loaf to your lined baking sheet. Lay the loaves diagonally on the sheet pan so that they have room to expand when they proof and bake.
- Shape the remaining dough half into a second loaf. (See note 5)
- Loosely cover the loaves with plastic wrap. Let them proof for about 1 hour 30 minutes to 2 hours, until they double in size. (See note 6)
- When the loaves are nearly done proofing, preheat the oven to 350ºF. Position an oven rack to the center position.
- Lightly beat an egg with 1 tablespoon of milk. Set the egg wash aside.
- Carefully peel away the plastic wrap and gently brush the loaves with a thin layer of egg wash. Be careful not to flood the creases with egg wash. Sprinkle toasted sesame seeds and flaked salt (if using) over the loaves. Finally, spread any remaining scallions over the two loaves. I like to add the scallions to the creases of the loaves.
- Bake the bread for 22 to 24 minutes, until the bread is golden brown on top. Let the bread cool on the baking sheet for several minutes before transferring them to a cooling rack. Enjoy while they're still warm!
- You can store the loaves in a container at room temperature for up to 2 days. See note 7 for freezing directions.
Nutrition Facts : ServingSize 0.5 loaf, Calories 637 kcal, Carbohydrate 86 g, Protein 15.2 g, Fat 25.6 g, SaturatedFat 10 g, Cholesterol 105 mg, Sodium 435 mg, Fiber 3.2 g, Sugar 14 g
CHEF JOHN'S CHINESE SCALLION PANCAKES
These fun-to-make flatbreads are a common fixture on menus in China, and while they all feature the same few ingredients, they come in a variety of thicknesses. The thinner you make these, the crispier they'll be, but you won't get that nice, layered, oniony inside. On the other hand, if you make them too thick, they can be a little doughy inside, so I try to shoot for something in between.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 2h50m
Yield 8
Number Of Ingredients 9
Steps:
- Combine bread flour and salt in a large bowl. Make a well in the middle and pour in hot water. Mix together with a wooden spoon to form a shaggy dough.
- Transfer dough onto a lightly floured work surface. Knead dough until sticky but relatively smooth and elastic, dusting with a minimal amount of flour if needed. Wrap in plastic wrap and let dough rest for 2 hours.
- Mix vegetable oil, sesame oil, and flour together in a skillet over medium heat until starting to bubble, about 3 minutes. Cook for 1 minute more. Remove from heat and cool to room temperature.
- Unwrap dough and cut in half. Roll out into a tube and press down with your fingers. Use a rolling pin to flatten dough into a rectangular shape about 1/8-inch thick, flipping over and dusting lightly with flour halfway through.
- Paint surface of the dough with the oil mixture until just covered, leaving 1 inch of space on the edges. Sprinkle scallions on top. Roll dough up tightly to seal in the scallions, starting with the long side. Pull the opposite edge over the top once you have reached it.
- Coil 1 end of the dough inward toward the middle; wrap the opposite end around the coil to finish, tucking the tip under the bottom. Dust the coil with flour and roll dough out into a pancake about 1/4-inch thick. Repeat with remaining dough, oil, and green onions to make the second pancake.
- Heat vegetable oil in a cast iron skillet over high heat. Add 1 pancake; lower heat to medium. Cook until crispy and browned, about 4 minutes per side. Repeat with the other pancake. Cut into wedges.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 24.8 g, Fat 9.4 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 365.8 mg, Sugar 0.8 g
CHINESE SCALLION PANCAKES
Unlike true pancakes, "Cong You Bing" (or Chinese scallion pancakes) are made from a dough instead of a batter. The tasty appetizers are the perfect "sponge" for mopping up extra sauce and can be made ahead of time for convenience. Just wrap a green onion pancake in foil and reheat in the oven. -Jenni Sharp, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 pancakes (1/4 cup sauce).
Number Of Ingredients 13
Steps:
- Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large skillet, heat 1 tablespoon canola oil. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.
Nutrition Facts : Calories 333 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 534mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
CHINESE SCALLION BREAD
Whenever I go out for Chinese Food, Chinese scallion bread is one of my absolute favorite things about it. I've already confessed about being a complete carb addict and this time is no exception. It's so perfect as an accompaniment to all of that flavorful Chinese food with those aromatic scallions!
Provided by Jeanie and Lulu's Kitchen
Categories Quick and Easy Vegan Vegetarian Whole30 Pescatarian Finger Food Kid-Friendly Comfort Food Dairy-Free Shellfish-Free Egg-Free Soy-Free Food Processor Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Classic Tomato-Free Stove
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Set up a food processor and combine the All-Purpose Flour (1 cup), Salt (1 teaspoon), and Baking Powder (1/2 teaspoon) in its bowl. Pulse it a couple of times to aerate the dry ingredients.
- Run the processor while you pour the Water (1/2 cup) in until you have a sticky dough form.
- Turn the dough out onto a lightly floured and clean surface and bring it together into a smooth ball.
- Transfer the ball of dough to a bowl and pour the Sesame Oil (2 tablespoon) over it. Make sure it is all coated in the sesame oil, then cover it and let it rest for an hour.
- When it is done resting, roll it out into a large rectangle that is about 1/4 inch thick. Sprinkle enough of the Scallion (1 bunch) on the rectangle to pretty well cover it in a single layer.
- Roll up the long side of the rectangle tightly over the scallions so that you have a long log. Take the log and roll it tightly into a spiral that looks like a snail shell. Roll out the snail shell to be a thin round pancake.
- Then heat about 2 inches of Canola Oil (as needed) in a large skillet over medium-high heat.
- Once the oil is hot, pan fry the scallion bread for 3-4 minutes on each side to get it golden brown and crispy on the outside. It will puff up and the interior needs to cook too.
- When it is done, transfer it to a plate lined with a paper towel to drain it. Then cut it into quarters and serve it immediately with a delicious Chinese meal! Enjoy!
Nutrition Facts : Calories 46 calories, Protein 0.9 g, Fat 1.8 g, Carbohydrate 6.4 g, Fiber 0.4 g, Sugar 0.2 g, Sodium 165.4 mg, SaturatedFat 0.3 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 0.0 g
PAN-FRIED SCALLION & CHIVE BREAD (CHONG YU BING)
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
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.
CHINESE SCALLION PANCAKES
Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.
Provided by Mei
Categories Appetizers and Snacks
Time 1h45m
Yield 4
Number Of Ingredients 6
Steps:
- Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
- Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
- Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
- Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 51.8 g, Fat 14.3 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 1756.6 mg, Sugar 1.5 g
More about "chinese scallion bread recipes"
SCALLION BING OR CHINESE FLAT BREAD (羌饼) - THE FOODIE …
From thefoodietakesflight.com
5/5 (9)Calories 701 per servingCategory Appetizer, Breakfast, Main Course, Snack
- Prepare the spice mix by mixing together the white pepper, 5 spice powder, and salt in a small bowl.
CHINESE SCALLION BREAD – JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
Cuisine ChineseCategory Side DishServings 4Total Time 1 hr 23 mins
- Set up a food processor and combine the flour, salt and baking powder in its bowl. Pulse it a couple of times to aerate the dry ingredients. Run the processor while you pour the cold water in until you have a sticky dough form. Turn the dough out onto a lightly floured and clean surface and bring it together into a smooth ball. Transfer the ball of dough to a bowl and pour the sesame oil over it. Make sure it is all coated in the sesame oil, then cover it and let it rest for an hour.
- When it is done resting, roll it out into a large rectangle that it about 1/4 inch thick. Sprinkle enough of the scallions on the rectangle to pretty well cover it in a single layer. Roll up the long side of the rectangle tightly over the scallions so that you have a long log. Take the log and roll it tightly into a spiral that looks like a snail shell. Roll out the snail shell to be a thin round pancake. Then heat about 2 inches of canola oil in a large skillet over medium high heat.
- Once the oil is hot, pan fry the scallion bread for 3-4 minutes on each side to get it golden brown and crispy on the outside. It will puff up and the interior needs to cook too. When it is done, transfer it to a plate lined with a paper towel to drain it. Then cut it into quarters and serve it immediately with a delicious Chinese meal!
CHINESE-ISLAMIC SESAME SCALLION BREAD RECIPE - VIET …
From vietworldkitchen.com
FLAKY FRIED SCALLION FLATBREADS RECIPE - JAMES BEARD …
From jamesbeard.org
CHINESE SPRING ONION FLATBREAD (SCALLION PANCAKES) …
From eatingchina.com
BACON SCALLION MILK BREAD: CHINESE BAKERY RECIPE!
From thewoksoflife.com
FLAVORFUL CHINESE SCALLION PANCAKES (STEP-BY-STEP …
From butteredveg.com
SHANGHAI SCALLION FLATBREAD (上海羌饼) - THE WOKS OF LIFE
From thewoksoflife.com
HOW TO MAKE A CRISPY BAKED SCALLION (GREEN ONION) …
From woonheng.com
SCALLION FLAT BREAD - CHINA SICHUAN FOOD
From chinasichuanfood.com
SCALLION BREAD, OVEN-BAKED CONG YOU BING(烤葱油饼)
From redhousespice.com
CHINESE BING BREAD WITH POTATO, SCALLIONS, BACON
From kudoskitchenbyrenee.com
CHINESE SCALLION BREAD RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
4.6/5 Total Time 30 minsServings 5
CHINESE SCALLION BREAD RECIPE RECIPES
From tutdemy.com
CHINESE SAUSAGE AND SCALLION STUFFED CHEESY BREAD FOCACCIA - LILY …
From lilymorello.com
35 SCALLION RECIPES (+ BEST GREEN ONION DISHES) - INSANELY GOOD
From insanelygoodrecipes.com
FLAKIEST CHINESE SCALLION PANCAKES 葱油饼: THE ULTIMATE GUIDE
From theplantbasedwok.com
CHINESE SCALLION PANCAKE - WORLD FOOD NETWORK
From worldfoodnetwork.ca
AMAZING CHEESY SCALLION BREAD - A TO Z COOKS
From atozcooks.com
SCALLION AND SESAME MILK BREAD - THE FLAVOR BENDER
From theflavorbender.com
SCALLION FLAT BREADS RECIPE | EATINGWELL
From eatingwell.com
DA BING, CHINESE SCALLION BREAD - ASSORTED EATS
From assortedeats.com
BEST CHINESE SESAME-SCALLION BREAD RECIPE - HOW TO MAKE …
From 177milkstreet.com
SCALLION FLATBREAD, LEAVENED VERSION (葱油发面饼) - RED HOUSE SPICE
From redhousespice.com
CHINESE SCALLION BREAD | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
GREEN ONION BREAD (香葱面包) - CHINA SICHUAN FOOD
From chinasichuanfood.com
RECIPE FOR SCALLION PANCAKES CHINESE BEST RECIPES
From findrecipes.info
CHINESE STEAMED BUNS WITH SCALLIONS (HUA JUAN) | ALEXANDRA’S …
From alexandracooks.com
CHINESE SESAME BREAD WITH SCALLIONS - KIRBIE'S CRAVINGS
From kirbiecravings.com
SCALLION CHEESE BREAD RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
HOW TO MAKE CHINESE BREADS | CHINESE SCALLION ROLL RECIPE …
From youtube.com
SCALLION MILK BREAD | HALICOPTER AWAY
From halicopteraway.com
CHINESE SCALLION TWISTS – USAGI BAKING
From usagibaking.com
AUTHENTIC CHINESE SCALLION PANCAKES RECIPE | SIDECHEF
From sidechef.com
SCALLION PANCAKE RECIPE – HOW TO MAKE IT CRISPY AND FLUFFY
From tasteasianfood.com
CHINESE SCALLION PANCAKES (CONG YOU BING) - CAROLINE'S COOKING
From carolinescooking.com
SCALLION FLAT BREAD
From asianfoodfiesta.com
CHINESE SCALLION PANCAKES (葱油饼) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
SESAME SCALLION BREAD - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
SCALLION CHEESE BREAD | MISS CHINESE FOOD
From misschinesefood.com
CHINESE SCALLION / SESAME BREAD- “CHINESE BING” RECIPE + VIDEO
From whiskeyandbooch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love