Recipe of the Week

In keeping with my New Year's Resolutions,
I broke out my Chinese cookbook last Saturday night
and made 2 things that I was intimidated by.

Scallion Bread and Sweet and Sour Pork.
Today is all about the Scallion Bread.

Similar to the scallion pancake, but not as thin
or as greasy. It was quite delicious.



Scallion Bread

2c All purpose flour (unsifted)
1tsp salt
3/4c boiling water
2tbsp baking powder
1/2c cold water
2 scallions: chopped into pea sized pieces
1/2c oil (I used grapeseed)



*In a mixing bowl, place 1 cup of flour and salt and mix well.
make a well in the flour and pour in the boiling water.
Mix and knead well.
sidenote:*The warm dough will be extremely sticky, I'd use a spoon
for the first mixing and then keep adding flour when combining it
with the cold dough.

*In another mixing bowl, mix the baking powder and
remaining cup of flour; add cold water.
Mix and knead well.


















*Combine hot and cold doughs and knead until they are combined.
Put in a covered bowl and let rest at room temperature for 2 hours
or more (the dough should become soft and sticky)


















*Sprinkle flour on a board, divide dough into 2 equal portions,
and roll each into a ball. With a rolling pin, roll each ball into a pancake
1/4-1/3" thick and 10" in diameter. Sprinkle each pancake with scallions
and press into the dough.

















*Heat 3-4 tablespoons of oil in a large skillet. Pan fry one at a time
over low heat in a covered skillet. Turn once so that both sides
are golden brown. Cut into large slices. Serve hot.




































Recipe taken from The Classic Chinese Cookbook
by:Mai Leung