this recipe makes 12 bings
adapted from XiaoGaoJie
v1. 葱油饼
# 烫面+发面; 油酥 is not made separately
v2. 手抓饼
# 发面; 油酥 is made separately
==================== comparison ====================
# making the dough
1. 烫面 used 1.25 tsp extra yeast to make the dough, and rest for 30 mins less
2. both crusty versions used less water than the soft version
# stuffing
3. 发面 v2 makes stuffing separately w/ 2 more scallions
# folding and resting
SAME
# shaping for the multilayer structure
v1. roll and cut and stack
v2. slice to stripes and roll a ball
# cooking
v1. more oil; almost pan frying
v2. less oil
用料
| dough (烫面+发面) | |
| flour | 2 cup |
| salt | 1/4 tsp |
| warm water (80C) | 3/4 cup + 2 tbsp |
| yeast | 1/4 tsp |
| oil | 1 tbsp |
| stuffing (no 油酥) | |
| scallion | 1 |
| salt, oil, flour | some |
| dough (发面) | |
| flour | 2 cups |
| salt | 1/4 tsp |
| yeast | 1/2 tbsp |
| oil | 1 tbsp |
| water (room temp) | 3/4 cup + 2 tbsp |
| stuffing (油酥) | |
| scallion | 3 |
| flour | 1/4 cup |
| salt | 1/4 tsp |
| oil, hot | 1/2 cup |
scallion bing (crusty)的做法
prep: mince 1 scallion
---- v1. make the dough for 烫面+发面-----
1. mix flour and salt
2. add in warm water and mix well into clusters
3. add yeast and oil
4. knead the dough for 3 mins
--- rest 1 h -----
--- assemble -----
roll into a large sheet, add oil, salt, flour, and minced scallions---- v2. make the dough for 发面-----
1. 3 holes in flour for oil, yeast, and salt
2. mix 3 holes
3. add room temp water and knead into a dough
4. have a bit oil cover the surface
----- rest for 1.5 h -----
----- make stuffing ----
heat oil, pour on top of salt, flour, and minced scallions. Mix well
--- assemble -----
roll into a large sheet, spread stuffing mixture--- fold ----
1. do a 3-fold, press the air out
2. roll along both axes to a larger sheet again
3. sprinkle oil, flour, and scallion (or stuffing mixture for v2)
4. do a 3-fold and roll both sides outward a bit---- rest 20 mins -----
roll to a large sheet and roll up along the long axis
----- v1. shaping -----
1. cut cross sectionally into small discs
2. stack 3 discs
3. roll to a bigger disc----- v2. shaping -----
1. slice into long strips
2. grab couple 5 or so strips and rotate/stretch while rolling it up into a ball
3. roll to a larger sheet---- v1. cook -----
add plenty of oil in the pan, add in 3 discs to cook simultaneously
flip
# almost pan frying
----- v2. cooking ------
some oil in the pan, add bing and cook