Scallion pan fried flatbread 葱油酥烧饼

【Scallion pan fried flatbread】
by MaomaoMom

Chinese flatbread, called “Shao Bing” in Chinese, is usually a baked, layered flatbread with sesame on top. There are many other flatbreads which are pan fried. I made this one for my son Maomao and he loved it.
葱油酥烧饼F1  Scallion pan fried flatbread 葱油酥烧饼

Meal type: Bread
Prepare time: 20 minutes
Cook time: 10 minutes
Stand time: 2 hours
Level: Medium
Serves: 4 servings

Ingredients:
Dough:
1) 1 cup all purpose flour (160 g), unsifted and packed;
2) 1/3 cup + 4 tsp luckwarm water (100 g), 1/4 tsp sugar, 1/2 tsp fast rising yeast ;
3) 1 tsp corn oil;
Oil paste:
4) ¼ cup unsifted all purpose flour (40g), 2 tbsp corn oil (26g), 2/3 tsp salt, 1/6 tsp chicken broth mix;
Others:
5) 4 tsp chopped green onions;
6) 4×1.5 tsp white sesame seeds;
7) 2×2 tsp corn or vegetable oil;

Directions:

1: Dough: Combine all ingredients of Ingredient 2) in a container, mix well and let it stand for 10 minutes (Picture 1 left). Pour this yeast water mixture into the Ingredient 1), combine to form a dough (Picture 2). Add 1 tsp corn oil, knead for a minute to form a smooth dough (Picture 3). Cover with a damp cloth and set aside in a warm place for 30 minutes.
2: Oil paste: Combine all ingredients of Ingredient 4) in a small container (Picture 4), mix well with a spoon (Picture 5) and set aside.
葱油酥烧饼1  Scallion pan fried flatbread 葱油酥烧饼
3: Chinese flatbread (Shao Bing): On a floured working surface, knead the dough for 20 seconds. Divide into 4 equal portions (Picture 6). Roll out each portion into an oval about 10 cm long, smooth on 1/4 of oil paste and 1 tsp chopped green onion (Picture 7). Roll from one end to form a cylinder shape (picture 8).
4: Turn 90 deg., press down and roll into a rectangle about 4 by 12 cm (picture 9). Then roll from one end to form a short cylinder again. Fold both ends to the center and shape with both hands into a ball (Picture 10). Press down and scatter 1.5 tsp sesame seeds on top (Picture 11), roll out into 15 cm circle (picture 12). Repeat for the next 3 portions.
葱油酥烧饼2  Scallion pan fried flatbread 葱油酥烧饼
5: Non stick sauté pan on medium heat, add 2 tsp olive oil. Add two flatbreads (Picture 13), cook for about 4 minutes until goden brown and then turn over (Picture 14). Cook for another 3-4 minutes until golden brown. Take out the cooked flatbreads and keep warm. Repeat for the other two. Slice flatbreads and serve immediately. Yummy!!
葱油酥烧饼F2  Scallion pan fried flatbread 葱油酥烧饼

pf button big  Scallion pan fried flatbread 葱油酥烧饼

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28 Responses to Scallion pan fried flatbread 葱油酥烧饼

  1. Memoryrong says:

    毛毛妈,您的糟滷鸡翅的方子link doesn’t work. It says page not found. Will you please repost it? Thanks

  2. Shirley says:

    毛毛妈好,今天又有新东西学了,好棒。每次做之前都要仔细研究和提问,但是每次都能做成功,太谢谢您了。还是有两个问题想请教您。1.我不是很会揉面,这个第一步的揉面可以用面包机来揉吗,如果可以我应该选mix(和面挡)还是dough(和面及发酵面团挡)?2.这个葱油酥烧饼可以保存吗?因为我要带去单位,想前一天做好,第二天早上煎,不知道可不可以?谢谢毛毛妈

  3. Jenny v says:

    你好毛毛妈妈,想请教一下,你揉面的那个有图型圈圈的垫板,是哪个厂家的,叫什么名字,在哪儿能买到?我在亚马逊怎么找都找不到。

    太感谢了

    Jenny

  4. ella says:

    毛毛妈:请问如果做好的生面饼没有吃完,放冰箱里第二天拿出来再油煎行吗?谢谢!

  5. ella says:

    非常谢谢,那么快就回复了.今天做这酥饼很好吃.

  6. Amy says:

    毛毛妈好,我想问一下中筋面粉和普通面粉做饼有什么区别谢谢

  7. X Corp says:

    毛毛MOM,刚刚做了这个当早餐。又香又酥,好吃棒呆啦!谢谢!

  8. YE says:

    毛毛妈好,请问煎烧饼的时候可以用电饼铛吗?谢谢

  9. kobika says:

    谢谢毛毛妈,有问题请教!为什么我的油酥拌好后是固体呢?我看你的是液态的。

  10. yuan says:

    面团:
    1:中筋面粉(All purpose flour) 1杯(160克,面没筛过,是从面粉袋里直接舀的);
    2:不烫手的温水1/3杯+4茶匙(100克),糖1/4茶匙,快速发酵粉(Fast Rising Yeast) 1/2茶匙,搅拌均匀,静置10分钟。
    我的问题是;1料中不需要泡打粉吗?、2料中不需要中筋面粉吗?
    盼回复!

  11. yuan says:

    4、不粘锅内放2茶匙, 可能是少了;玉米油三个字吧?
    另外在煎饼前不需要对酥饼进行醒发吗?

  12. yuan says:

    这个饼的面粉放发酵粉需要进行发酵吗?我看网帖后的感觉是不用发酵,只需要醒发即可。
    我的理解是对的吗,请指教!

  13. yuan says:

    放了发酵粉起什么作用?是需要保温保湿还需要发酵吗?请指教!

  14. yuan says:

    谢谢你的回复。

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