{"id":1716,"date":"2017-04-27T21:02:45","date_gmt":"2017-04-27T21:02:45","guid":{"rendered":"https:\/\/redhousespice.com\/?p=1716"},"modified":"2022-06-06T12:20:46","modified_gmt":"2022-06-06T12:20:46","slug":"spring-onion-flatbread-leavened","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/spring-onion-flatbread-leavened\/","title":{"rendered":"Scallion flatbread, leavened version (\u8471\u6cb9\u53d1\u9762\u997c)"},"content":{"rendered":"\n

Beautifully seasoned, crispy on the surface and fluffy inside, this leavened scallion flatbread only takes 10 mins to cook in a pan.<\/b><\/p>\n\n\n\n

\"Leavened<\/figure>\n\n\n\n

“Mum’s best” flatbread<\/span><\/h2>\n\n\n\n

Traditionally, in the North-west of China where I was born, wheat-flour based food is a dominant staple. My parents used to buy big bags of flour (25 kg each package) and make all types of noodles, buns and bread from scratch.<\/p>\n\n\n\n

One of my favourite staples back then was “mum’s best” flatbread (Lao Bing, 烙饼). Based on what I learnt from my mum, I created a recipe with a few twists of my own. Now my pan-fried scallion flatbread (葱油发面饼) made from leavened dough has become my own children’s “mum’s best”.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n
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Leave adequate time for the dough to rise<\/span><\/h2>\n\n\n\n

Chinese kitchens are not usually equipped with ovens. Home cooks make bread either by steaming or by cooking in a pan\/wok. There are two types of Chinese pan-baked flatbread: unleavened ones such as Spiced beef flatbread<\/a> and Peking duck pancake<\/a>; leavened ones like the scallion flatbread I’m sharing today.<\/p>\n\n\n\n

Same as preparing other leavened bread, the key is to leave adequate time for the dough to rise properly. The rising process takes place in two stages: one after you form the dough; the other after you shape the bread. The well-developed dough will result in a fluffy and soft texture inside the finished bread.<\/p>\n\n\n\n

\"Four<\/figure>\n\n\n\n

Speed up the proofing process<\/span><\/h2>\n\n\n\n

It takes about 40 minutes to 1.5 hours to double the dough in size during the first rising stage (depending on the room temperature). Recently I learnt from food blogger Nagi (Recipetin Eats<\/a>) an unusual but very effective way to speed up the process: run an empty tumble dryer for 2 minutes, then place the bowl (dough in, covered with wet kitchen towel) inside the drum. I tested this method the other day: 40 minutes, job done!<\/p>\n<\/div>\n\n\n\n

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Make it tasty & crispy<\/span><\/h2>\n\n\n\n

The flatbread my mum used to make was cooked in a pan without any oil. It wasn’t seasoned with any flavour neither. I like its natural taste which has a slight hint of sweetness. Inspired by a classic street food called Scallion Pancake<\/a> (葱油饼, Cong You Bing) which is made from unleavened dough, I added a few elements to my mum’s recipe.<\/p>\n\n\n\n

\"Beautifully<\/figure>\n\n\n\n
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