Pan-Fried Scallion & Chive Bread (Chong Yu Bing)

Name: Pan-Fried Scallion & Chive Bread (Chong Yu Bing)
Prep time: 30 min
Total time: 30 min
Yield: 4 6-inch breads
Ingredients: 1 tablespoon flavorful oil (eg. 1 teaspoon sesame oil mixed with 2 teaspoons corn or peanut oil); 1 tablespoon hot chili oil; 1 1/2 cups green and white scallions, thinly sliced rings (green onion); 1/2 cup coarsely chopped cilantro leaves and stems; 1/2 cup chinese chives or 1/2 cup regular chives, finely chopped; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/3 cup very hot tap water; 1/3 cup cold water; about 1 teaspoon kosher salt; 1/3-1/2 cup corn oil or 1/3-1/2 cup peanut oil, for pan-frying

Submitted by blucoat

"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"."

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Ready In:: 30mins
Ingredients:: 11
Yields:: 4 6-inch breads

ingredients

1 tablespoon flavorful oil (eg. 1 teaspoon sesame oil mixed with 2 teaspoons corn or peanut oil)
1 tablespoon hot chili oil
1 ¹⁄₂ cups green and white scallions, thinly sliced rings (green onion)
¹⁄₂ cup coarsely chopped cilantro leaves and stems
¹⁄₂ cup chinese chives or 1/2 cup regular chives, finely chopped
2 cups all-purpose flour
2 teaspoons baking powder
¹⁄₃ cup very hot tap water
¹⁄₃ cup cold water
about 1 teaspoon kosher salt
¹⁄₃ - ¹⁄₂ cup corn oil or 1/3-1/2 cup peanut oil, for pan-frying

directions

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.