Chinese Food

Scallion Flat Bread |

Delicious bread (葱油发面饼) is another delicious staple made with super simple and humble ingredients. This one is not known as a Chinese green pancake, but it is really tasty.

Compared to this crispy Chinese onion pancake, this flatbread is softer inside and less chewy. Thanks to the butter and flour applied in the middle of the pancake, it has several layers.

Cooking tips

  1. Adding a buttered flour mixture (called 油酥 in Chinese) creates beautiful multi-layered bottoms that also benefit from chewing texture.
  2. Chinese five-spice powder can be substituted with any other spice or spice mixture. Another popular method is to use Sichuan pepper powder.
  3. Don’t forget the second piece of evidence.
  4. When baking, use low heat and cover so the insides are fully cooked. Otherwise, the inside is still raw and the surface already burned.

Instructions

Melt the yeast in the hot water and stir the water through the flour. Help him with a stick or a rubber. The dough may still be a bit soft and sticky; you can easily fold it with your fingers. Cover for the remaining 30 minutes, at least until the dough has doubled in size.

Heat the oil in a wok and mix the butter with the flour. Mix well. It helps to create layers.

In fact, the layers of the finished pancake are made with a mixture of butter and flour.

Then oil the surface to prevent sticking and apply the paste. (Do not knead the dough) with salt and Chinese five-spice powder. Then lightly spread a larger piece. Add flour to butter, sprinkle with chopped green onions.

Roll the circle into a cylinder. Close both ends and pull a little on the stem, then roll it up into a snail shape.

Turn to the big round pancake. Press the sesame seeds on top.

Prepare a cast iron skillet and a lid. Transfer the pancake to the pan and press lightly with your hands to adjust the shape.

Cover and let stand for 10-15 minutes, which is the second check, so that the pancake relaxes and becomes soft again. Fry over low heat for 4-5 minutes on one side until firm and crispy. Then bake the roast through on the other side. It is extremely important to use a low heat and close the lid to ensure the inner layers are cooked thoroughly.

Scallop flatbread

Crispy shell with a soft inner layer of shallot pastry

Ingredients

  • 2 cupsall purpose flour
  • 1 teaspoon instant yeast
  • 3/4 cup waterat room temperature
  • 5-6
    green swirls
    , hacked
  • 1
    Teel.
    Salt
  • 1
    Teel.
    Chinese 5-spice powder
    , or Sichuan pepper
  • roasted sesame seeds

Butter-meal mixture

  • 2
    Esslöffel
    Mehl
  • 1
    st.
    hot oil

Instructions

  1. Melt the yeast in the hot water and stir the water through the flour. Help him with a stick or a rubber. The dough may still be a bit soft and sticky; you can easily fold it with your fingers. Cover for the remaining 30 minutes, at least until the dough has doubled in size.
  2. Heat the oil in a wok and mix the butter with the flour. Mix well. It helps to create layers.
  3. Then oil the surface to prevent sticking and apply the paste. (Do not knead the dough) with salt and Chinese five-spice powder. Then lightly spread a larger piece. Add flour to butter, sprinkle with chopped green onions or chives.
  4. Roll the circle into a cylinder. Close both ends and pull a little on the stem, then roll it up into a snail shape.
  5. Turn to the big round pancake. Press the sesame seeds on top.
  6. Prepare a cast iron skillet and a lid. Transfer the pancake to the pan and press lightly with your hands to adjust the shape. Cover and set aside for another 10-15 minutes. (second try)
  7. Fry over low heat for 4-5 minutes on one side until firm and crispy. Then bake the roast through on the other side. It is extremely important to use a low heat and close the lid to ensure the inner layers are cooked thoroughly.
  8. Cut into quarters and serve warm.

frequently asked questions

What is the name of the bakery?

Roti is another flatbread from South Asia. Unlike naan, roti is unleavened, made from whole wheat flour and traditionally cooked on a flat or hollow pan called a tawa.

How does Jamie Oliver make a scone?

Recipes – Simple breads

What can I do with more bulbs?

5 ways to…

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