I’m doing my first ever virtual live cooking demo tomorrow, Thursday, August 6 at 5 PM EDT! With the support of my friends at Yale Food + Drink, a group of food enthusiasts from my beloved alma mater, I’ll be showing you live how to make yeasted scallion pancakes 葱油烧饼 (cōng yóu shāo bǐng).
This is a hearty, delicious northern Chinese-style 烧饼 shāo bǐng or flatbread popular for breakfast or with a meal. They’re golden and crusty on the outside, tender and layered on the inside. Compared to the scallion pancakes you may know from your local Chinese restaurant, these are more tender, heartier, and richer. The dough is really forgiving to work with, so it’s also perfect for beginners.
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Ahead of my big live-stream debut, I recorded a video preview of how to make the scallion pancake dough in a food processor. Please check it out… it’s my first video where I actually appear on screen!
Ingredients
- all purpose flour
- active dry yeast or instant yeast (not fast-acting instant like RapidRise or Quick Rise)
- sugar
- scallions (green onions)
- toasted sesame oil
- salt
- white pepper
- neutral cooking oil, like canola or avocado
Equipment
- food processor (optional but highly recommended, see live stream for how to make the dough by hand)
- kitchen scale (highly recommended for more efficient cooking and baking)
- mixing bowl (Amazon / restaurant supply) and lid, damp kitchen towel, or plastic wrap to cover
- lightweight rolling pin, preferably 12-inch to 15-inch tapered wood rolling pin (aka “French rolling pin”)
- nonstick pan and lid (e.g. induction-friendly All Clad and universal glass lid)
Watch the Full Event
Yale alumni and affiliates, please join us at Yale Food + Drink on Facebook to watch the recorded live stream. I’ve also uploaded it to Youtube.
Scallion Shao Bing (Chinese Yeasted Scallion Pancakes) 葱油烧饼
Equipment
- small rolling pin (preferably French or Chinese tapered wood)
Ingredients
- 260 g all purpose flour replace up to half with white whole wheat flour, 2 cups (plus more for work surface) 中筋面粉，260克
- 185 g warm water 100°F = 38°C, ¾ cup 温水，185克
- 1 tsp active dry yeast or ¾ tsp instant yeast 小沐，3克（1茶勺）
- 1 tsp sugar 白糖，3克（1茶勺）
- 4 scallions (green onions) small, finely minced (approx 1/2 cup minced)
- sesame oil to taste 芝麻油，适量
- salt to taste 食用盐，少许
- white pepper or black pepper, Chinese five spice powder, to taste 白胡椒，少许
- 1 Tbsp neutral cooking oil like canola or avocado 菜油，适量
Instructions
- Combine sugar, yeast, and warm water. Stir thoroughly so the yeast granules dissolve. Let sit for 5-10 minutes until activated (a thin layer of bubbles form on the top)
- Put flour into the bowl of a large food processor. Turn on the food processor and slowly stream in the yeast water mixture in the feed tube until a ball forms. Pulse a few more times so flour is thoroughly combined
- Transfer dough ball to a covered mixing bowl and let rest for 30 minutes – 1 hour until at least doubled in size
- Watch the rest of the demo live to watch me knead, roll out, shape, and fry the dough live! Sign up at https://tinyurl.com/yalefoodamy
Comments
I love scallion pancakes and I’d watch if I wasn’t in a meeting at that time D:
Good luck and have fun!
Author
Thanks for dropping by! The full stream is getting posted online soon, so I’ll be sure to post a link.
Scallions: I think you said about 1 per pancake, so four for this amount of dough? Thanks.
Author
Correct! I use about 1 small scallion per pancake. The ones in the video were enormous, and it was closer to half. About 2 Tbsp minced scallions per pancake