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.
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Negussie Kebede
[email protected]I've made this recipe several times, and it's always turned out perfectly.
Moumjid Bouchra
[email protected]This bread is the perfect addition to any meal.
Sony Islam
[email protected]I'm not usually a fan of scallions, but I really enjoyed the flavor they added to this bread.
Eje Emenike
[email protected]This bread is so good, I could eat it every day.
UCHE BLESSING
[email protected]This recipe is a keeper! I'll definitely be making this bread again and again.
Ikram Ul haq
[email protected]I've been making this bread for years, and it's always a hit. It's so easy to make, and it's always delicious.
myla raquino
[email protected]This bread is perfect for a party or potluck. It's easy to make, and it's always a crowd-pleaser.
Badari Yadav
[email protected]I'm not a big fan of bread, but this recipe changed my mind. The bread was light and fluffy, and the scallions added a nice savory flavor.
ks gaming yt
[email protected]This bread is a great way to use up leftover scallions. It's also a great way to get your kids to eat their vegetables.
Julian Tukula
[email protected]I'm always looking for new ways to use scallions, and this recipe was a great way to do that. The bread was delicious, and the scallions added a nice flavor.
RFB Roodeplaat
[email protected]I made this bread for my kids, and they loved it! They said it was the best bread they've ever had.
Abu. bokkar kawsar
[email protected]This bread is perfect for a quick and easy breakfast or lunch. It's also great for snacking on.
Alice Theuma
[email protected]I was looking for a new bread recipe to try, and this one caught my eye. I'm so glad I gave it a try! The bread was delicious, and it was so easy to make.
Memry Ryan
[email protected]I love the simplicity of this recipe. It's just a few basic ingredients, but they come together to create a delicious and satisfying bread.
John Soni
[email protected]I've made this bread several times now, and it's always a favorite. It's so easy to make, and it's always a hit with my family and friends.
Junior Malcom
[email protected]This was my first time making scallion bread, and it turned out great! The bread was light and airy, and the scallions added a nice pop of flavor.
Chisom Ezeoha
[email protected]I'm not usually a fan of scallions, but they were surprisingly good in this bread. The bread was also very easy to make, and it turned out perfectly.
Jessica Hong
[email protected]This recipe was a hit at my dinner party! The chive bread was crispy on the outside and fluffy on the inside, and the scallions added a nice savory flavor.
Muhammad Javees
[email protected]Absolutely delicious and super easy to make. I'll definitely be making this again!