YEASTED SCALLION AND SESAME BING (羌 饼, QIāNG BĭNG)

Steps:

• In a small bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes to bloom to ensure that the yeast is indeed active. Foamy bubbles should appear on the surface.
• Stream the yeast mixture into the dry ingredients slowly while stirring with a pair of chopsticks. When the dough just comes together, add the lard. Mix until a workable dough forms.
• Use your hands to knead the dough in the bowl until it is smooth and elastic, about 10 minutes. Cover with plastic wrap and let rise, or until the dough has doubled in size, 1½ to 2 hours.
• Punch down the dough and, on a lightly floured surface, knead again for 5 to 7 minutes. Cover with plastic wrap and let rise for 20 minutes more.
• Turn the dough out onto a lightly floured surface, and with a rolling pin, roll it into a large ¼ inch (6 mm) thick rectangle, about 20 inches (51 cm) long and 15 inches (38 cm) wide. Brush the dough with vegetable oil and sprinkle with salt to taste and the chopped, dry scallions.
• Roll the dough into a log, starting on one of the long edges. Let rest for 5 minutes. Then, starting with one end of the log, roll it up to form a spiral. Using your hands or a rolling pin, flatten the entire spiral to about 1 inch (2.5 cm) thick. Sprinkle some water over the surface and use your hands to spread the moisture. Sprinkle the sesame seeds over the top to cover.
• Heat 2 tablespoons of vegetable oil in a flat-bottomed nonstick skillet with a lid over medium-high, and then carefully transfer the dough to the skillet with the sesame seed side up. Turn the heat to low, and cover the skillet. Slowly cook the bread for 15 minutes. Carefully flip the bread and cook, covered, for another 10 minutes. Remove the lid and flip so the sesame seed side is up again and cook for another 5 minutes.
• Tap the surface of the bread with the tips of your fingers-the sound should be hollow. Remove the bread from the pan and slice into 8 wedges. Serve hot!
• Cooks' Note
• Make sure the scallions used in the filling are very dry; moisture can hinder the cooking of the bread and cause the edges to be soggy.