Best 4 Pan Fried Scallion Chive Bread Chong Yu Bing Recipes

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

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.

CHUN YAO BANG (FRIED SCALLION PANCAKE)

Steps:

• Mix together the flour and water until a dough is formed. On a lightly floured surface, knead the dough for a few minutes. Place in a bowl, cover with a damp cloth, and set aside for 30 minutes. Divide dough into 4 pieces.
• Roll out the dough to a 1/8 inch thickness. Spread a thin layer of Crisco on the top, sprinkle with salt, and then press a layer of green onions into the dough.
• Roll the pancake like a rug, roll it up like a snail, then roll onto a floured surface to a 1/8 inch thickness, pushing any green onions that escape back into the dough.
• Fry in 1 tbsp of vegetable oil in a skillet. Cook for approximately 3 minutes on one side then flip and cook for 2 more minutes before placing the pancake onto a paper towel-lined plate.
• Repeat with remaining quarter dough pieces.

CHIVE & SCALLIONS PANCAKES

Steps:

• Whisk together the dipping sauce, making sure the sugar dissolves, and set aside.
• Whisk together the flour and salt in a large bowl.
• Bring 1 cup of water to a boil in a small saucepan.
• Measure out 3/4 cup of water and pour over the flour mixture.
• Mix together with a fork. Add the sesame oil and mix. The dough will be shaggy.
• Add 2 more tablespoons of the remaining hot water. And mix with a wooden spoon until the shabby dough comes together.
• Shape into a mound in the bowl, then transfer to a floured surface. Knead for 7-10 minutes, incorporating more flour as needed, until the dough becomes smooth.
• Shape the dough into a ball, wrap in plastic wrap, and cover with a towel. Let rest for 1 hour at room temperature.
• Meanwhile, combine the scallion and chives in a bowl and set aside.
• Flour a surface and shape the dough into a thick log. Cut into 6 portions.
• Work with one portion of dough at a time, keeping the others covered with a damp towel.
• Flatten the dough portion by hand. Use a rolling pin to roll into a very thin rectangle, about 12 x 8 inches, with the long side facing you.
• Brush all over with a thin layer of softened butter. Sprinkle evenly with 1/4 teaspoon of salt and about 2 tablespoons of the scallion-chive mixture.
• Tightly roll the dough away from you so you're left with a log. Gently roll the log back and forth on the surface with your hands so that the log has an even thickness throughout.
• Starting at one end, roll the dough into a tight coil, tucking the end piece underneath. This should resemble a cinnamon bun. Then flatten slightly with the palm of your hand. Place on a parchment-lined baking sheet and cover with a damp towel.
• Repeat with remaining portions of dough, then let rest at room temperature under the damp towel for 15 minutes.
• Cut 4 small squares of parchment paper and flour a work surface.
• Place a bun onto the floured surface and roll into a 6-1/2 inch round. Place back onto the parchment-lined baking sheet and top with a small square of parchment paper. Cover with the damp towel.
• Continue rolling out the remaining dough portions, stacking with parchment squares between dough rounds.
• Heat about 1/2 tablespoon of vegetable oil in a nonstick skillet over medium low heat. Cook for 2-3 minutes per side until golden brown.
• Transfer to wire rack set inside a baking sheet. Repeat with remaining pancakes.
• Cut each pancake into 4 wedges and serve with the dipping sauce.

PAN-GRILLED SCALLIONS WITH SEA SALT

Steps:

• Bring a large saucepan half-full of well-salted water to a boil. Trim the scallions and cut off all but 2 inches of their dark green tops. Place them in the boiling water for 1 minute. Immediately drain the scallions and plunge them into a large bowl of ice water to stop the cooking and set their color. When cooled, drain again and dry between layers of paper towels.
• Place a medium skillet over medium-high heat. Add the butter and oil. When the butter has melted and the pan is very hot, add the scallions. Cook, tossing gently, until the scallions just begin to brown, about 1 minute. Immediately sprinkle them with sea salt and transfer to dinner plates or a small platter and serve.