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Spring onion pancakes


Chinese Spring onion pancakes 葱油餠

Sometimes we just crave simple food that brings back memories. For a simple meal, we often make rice congee and have stir fry noodles with it. The rice congee would take some time to prepare, in order for the rice grains to break down enough to be creamy. While that’s going, I can also prepare Spring Onion pancakes to go with the meal. They do not resemble the western pancakes though, as these are not light or fluffy. Instead, they are chewy and most definitely savoury in taste (you can also make sweet versions with red bean paste filling, another stunner!).

By bringing back this oldie, I’m creating memories with my daughter too. J loves rolling these out, and have recently discovered via the Woks of Life a shortcut to these crispy delights: using round store-bought wonton pastry, create 6 layer stacks of pastry, oil, salt and spring onions. Roll these out and pan fry on a dry pan. Super quick and I hope that she will remember these and make them in the future, be it traditional way or the shortcut!

Ingredients

  • 2 1/2 cups white flour
  • 1 cup warm water
  • 2 tbsp Sesame Oil for the pancakes
  • 2 tsp fine salt
  • 1 bunch spring onions
  • Rice bran oil for the pan

Dough Instructions

  1. Mix flour with water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is shiny, smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
  2. Finely chop the spring onion. (I use both the green tops and the white parts.) Set them on your work surface along with a small bowl of salt.
  3. Time to roll out the dough – Cut the dough into 4 equal parts. Roll out one part of the dough on the board. Roll until it is a thin rectangle at least 20 x 15 cm.
  4. Lightly brush the surface of the dough with sesame oil, then sprinkle it evenly with chopped spring onions and salt.Chinese Spring onion pancakes
  5. Starting from the long end, roll the dough up tightly, creating one long log of rolled-up dough.
  6. Cut the dough log into two equal parts.
  7. Take one of these halves, coil into a round dough disc. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.Chinese Spring onion pancakes
  8. With you hands, press down a rolled dough disc into a flat, smooth, round pancake. Flatten it further by rolling with a rolling pin.Chinese Spring onion pancakes
  9. Chinese Spring onion pancakes
  10. Heat a pan over medium-high heat. Place the pancake dough in the dry pan and cook on medium heat for 2 minutes.
  11. Flip the pancake over and cook for an additional 1-2 minutes on the other side, or until golden brown. Repeat with the rest of the pancake dough rolls.

To Serve
Cut the pancake into wedges with a sharp knife, and serve immediately. Serve with your usual dumpling sauce (soy and vinegar).

Recipe Notes
Oils: This recipe calls for oil in two different places: Once to make the filling, and once to fry the pancakes. For the filling, any neutral oil will do, but tasters (and I!) prefer sesame oil.

Make-Ahead Tip: If you would like to make a few pancakes but save the rest for later, you can save the dough in the fridge for up to 3 days and in the freezer. Just make sure the dough is oiled and well-covered. You can also roll out individual pancakes and stack them between well-oiled layers of baking paper.

Chinese Spring onion pancakes 葱油餠

Soft Yoghurt Bread


If you want to have at least one little piece from this loaf, take my advice and make a double batch. This is because after making a single batch, about 11 small rounds, half of it disappeared within 20 minutes of it coming out of the oven. Two hungry hippos came home and gobbled them up while I was busy cooking dinner!
They said it was delish and there was a dash this morning to breakfast for the rest of the loaf.

Crunchy outside and soft within, no wonder we almost had to fight for the last piece 😉

Ingredients
100g greek yogurt
60g milk, warmed
5g yeast (1 tsp)
30g egg (about half an egg)
30g oil
275g bread (high grade) flour
15g sugar
3g salt (1/2 tsp)

Directions
1. Place yeast in the warmed milk for 5 minutes.
2. Place milk and yeast into bowl of bread machine and add yoghurt, egg and oil.
3. Add dry ingredients.
4. Mix in bread machine in ‘dough’ mode for 20 minutes.
5. Tip the dough into a slightly greased larger bowl. Shape the dough into a ball. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double its size (about 1 hour).
6. When doubled in size, punch down the dough to release the air.
7. On a floured board, divide the dough into small portions of about 50g. Roll the dough out into a rectangle. Roll the dough up from the bottom edge. Flatten the dough lightly. Roll the dough into thirds, like a snail. Shape each portion into a smooth ball and place them into a loaf pan.

DSC_4130

8. Cover the loaf pan with a cling wrap and allow the dough to go for a second proofing until double its size again. I sometimes leave it in a switched-off oven which had been heated to 50C, for about 20 minutes.

9. Take the loaf pan out and turn the oven temperature up to 170-180C.

10. Egg wash the top of the buns.

11. Bake for 20 minutes until the top turns golden brown.

12. Remove bread from loaf pan to cool completely.

See how soft and pillowy they are – simply gorgeous.