Scallion Shao Bing (Chinese Yeasted Scallion Pancakes) 葱油烧饼
Shao Bing are a hearty flatbread perfect for any meal. These are a yeasted version of scallion pancakes. The dough needs 30-60 minutes to rise before moving on to the other steps, which I'll be showing live on Thursday, August 6 at 5 PM EDT. Sign up at tinyurl.com/yalefoodamy
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
