Scallions Shao Bing (Taiwanese Baked Bread)

Crispy on the outside, soft and flaky inside — these homemade Green Onion Shao Bing are packed with fragrant scallions and freshly baked flavor. This popular Taiwanese-style baked flatbread is perfect for breakfast, snacks, or alongside your favorite savory dishes. Simple ingredients, layers of texture, and that irresistible aroma straight from the oven!

Ingredients

Dough

- 300 g all-purpose flour

- 3 g instant yeast (use 4 g if the weather is cool)

- 175 g warm water

Filling

- 150 g scallions / green onions, finely chopped

- 2.5 g salt (about ½ tsp, adjust to taste)

- A pinch of Chinese five-spice powder 

Oil Paste

- 25 g all-purpose flour  

- 50 g cooking oil 

Wash

- 10g honey

- 30 ml water

Topping

- 10–15 g raw white sesame seeds (or as desired)

Instructions

1. Prepare the Dough

- Place the flour in a mixing bowl and sprinkle the yeast over the top.

- Gradually pour in the warm water while mixing with chopsticks, a spatula, or your hand until the dough starts coming together.

- Knead until you get a soft, smooth dough.

- Cover with a damp towel and a lid or plastic wrap. Let it rise for about 30–35 minutes, or until it becomes about 1.5 times its original size.

2. Make the Oil Paste

- Put the flour for the oil paste into a heat-safe bowl.

- Heat the cooking oil until hot enough that a chopstick placed in it creates small bubbles.

- Carefully pour the hot oil over the flour and stir immediately until smooth and paste-like.

- Let it cool slightly before using.

3. Roll and Assemble

- Preheat the oven to 245°C.

- Lightly flour your work surface and roll the dough into a rectangle about 40 × 25 cm, around 3 mm thick.

- Spread about two-thirds of the oil paste over the center section of the dough.

- Sprinkle half of the chopped scallions, along with some salt and a pinch of five-spice powder, over the paste. Press gently so they stick.

- Fold the bottom part of the dough upward to cover the filling.

- Spread the remaining oil paste on top, then add the rest of the scallions, salt, and five-spice powder.

- Fold the top part of the dough downward to cover everything.

- Pinch all seams tightly to seal, then gently flip it over so the seam side faces down.

4. Add the Wash and Topping

- Mix some honey with water until smooth.

- Brush the mixture evenly over the top of the dough.

- Generously sprinkle sesame seeds over the surface.

5. Cut and Bake

- Using a serrated knife, cut the dough into 6 equal pieces.

- Place them on a parchment-lined baking tray, leaving about 2–3 cm of space between each piece.

- Bake at 245°C for 12–15 minutes, or until golden brown and the bread sounds hollow when tapped.

Serving Suggestions

- Serve hot and fresh from the oven.

- You can also slice them open and fill them with tofu, seitan, mushrooms, eggs, or other savory fillings.

Tips

- Using a kitchen scale gives the most accurate results.

- Toasted sesame seeds can also be used, but they brown faster, so watch carefully while baking.

- Adjust the sweetness of the wash depending on your preference.

Read More

Taiwanese Scallion Bread at Home – Cong Da Bing (蔥大餅)

Cong Da Bing is a beloved Taiwanese street food - giant, thick, chewy flatbreads packed with fragrant scallions and pan-fried or baked until golden and crisp on the outside. Unlike its thinner cousin, the Chinese scallion pancake (Cong You Bing), Cong Da Bing is much fluffier, almost like a savory flatbread-meets-bun hybrid.

Made with a simple yeast dough and layered with sesame oil and heaps of chopped green onions, this bread is deeply flavorful, slightly chewy, and irresistibly aromatic. It’s often sold in wedges on the street, warm and satisfying - perfect for breakfast or a savory snack.

Best of all, it’s easy to make at home with basic ingredients. Whether you pan-fry it for that crispy base or bake it for a softer version, Cong Da Bing is sure to fill your kitchen with the mouthwatering smell of scallions and sesame.

Ingredients:

- 200g all-purpose flour

- 2g active dry yeast

- 10g white sugar

- 140g warm water

- Salt, pepper, Sichuan pepper

- 80g Scallions, chopped

- 50g Pork floss

Instructions:

1. Prepare the Dough:

   - In a bowl, mix together the flour, yeast, and sugar.

   - Gradually add the warm water, stirring to form a dough.

   - Knead the dough until smooth, then cover and let it rise until doubled in size.

2. Shape the Pancake:

   - Once the dough has risen, gently deflate it and roll it out into a rectangular shape.

   - Evenly sprinkle salt and pepper over the surface.

   - Spread a layer of chopped scallions and pork floss on top.

   - Fold the dough into thirds, like folding a letter, to create layers.

   - Roll the folded dough into a log, then coil it into a spiral shape.

   - Flatten the spiral into a pancake shape.

   - Wet the surface and generously sprinkle with sesame seeds.Push the seeds to ensure they stick to the dough.

3. Cook the Pancake:

   - Heat a small amount of oil in a pan over low heat.

   - Place the pancake in the pan and cook sesame seeds up. 

   - Add about 50ml of water and cover with a lid.

   - Cook until the water evaporates and the bottom is golden brown.

   - Turn the pancake upside down. Cook covered for roughly 5 minutes

   - Uncover and cook for an extra minute to crisp up the pancake

   - Cut into pieces and serve it hot

Read More

Exploring Chinese / Taiwanese Flatbreads, Pancakes and Crepes

In Chinese cuisine, bing (餠) refers to a diverse array of wheat flour-based breads, each with its own unique shape, filling, and cooking method. These versatile foods span from casual snacks to integral parts of formal meals, offering a wide spectrum of flavors and textures that cater to various tastes and occasions.

Bing bear resemblance to flatbreads and pancakes found in other cultures like Indian roti, French crêpes, Salvadoran pupusa, or Mexican tortillas. The term "bing" itself is broad, encompassing flatbreads, pancakes, pies, and even unleavened dough foods, highlighting its versatility and adaptability across different cuisines.

Chinese cuisine boasts a rich tapestry of flavors and textures, and among its diverse culinary offerings are a variety of delightful flatbreads. These flatbreads, known for their versatility and regional variations, play a significant role in both everyday meals and festive occasions across China. Let's delve into the world of Chinese flatbreads and discover their unique characteristics.

Types of Bing 餅

Shao Bing (燒餅)

Shao Bing is a popular Chinese flatbread that comes in various forms and styles. It is typically characterized by its flaky and crispy exterior, often with layers that add a delightful texture. Shao Bing can be plain or stuffed with savory fillings such as minced pork, scallions, or sesame paste, and sometimes sweet fillings like brown sugar.

Regional Variations:

Beijing Shao Bing - Known for its layered structure, often filled with sesame paste or minced pork.

Shandong Shao Bing - Typically larger and thicker, sometimes stuffed with various meats and vegetables.

Cong You Bing (蔥油餅)

Cong You Bing, also known as Scallion Pancakes, is a popular Chinese savory flatbread made from a dough of flour, water, and salt, filled with chopped scallions (green onions), and often pan-fried until crispy on the outside and flaky inside. It originates from northern China but is enjoyed throughout the country and beyond for its savory, aromatic flavor and crispy texture.

Often served with soy sauce or vinegar for dipping.

Cong Zhua Bing (蔥抓餅)

Cong Zhua Bing, also known as Scallion Pancake Rolls, is a variation of Cong You Bing (Scallion Pancakes). It originates from northern China and is characterized by its thin, flaky layers filled with chopped scallions and sometimes other ingredients. Cong Zhua Bing is typically rolled up into a cylinder shape and served as a snack or street food.

Often served as a portable snack, rolled up and eaten on the go.

Cong Da Bing (葱大蔥餅)

Cong Da Bing, literally meaning "Big Scallion Pancake," is a larger version of Cong You Bing. It shares similar ingredients and preparation methods but is distinguished by its size and thicker texture. Cong Da Bing is often made for sharing and can be served as a main dish or cut into smaller pieces as a side dish.

Dan Bing (蛋餅)

Dan Bing is a Chinese pancake or crepe made from a thin batter of flour and water, mixed with beaten eggs and sometimes filled with ingredients like ham, cheese, or vegetables. It is typically pan-fried and folded into layers, offering a savory breakfast option.

Jian Bing (煎餅)

Jian Bing is a Chinese crepe or savory pancake filled with egg, scallions, cilantro, and a variety of sauces like hoisin and chili paste. It's a popular street food in northern China, often eaten as a quick breakfast or snack.

Suzhou Pancake (蘇州大餅)

Suzhou Pancake is a regional specialty from Suzhou, Jiangsu Province, known for its large, round shape and soft, chewy texture, with a slight crispness on the outside. It can be plain or filled with with both savory and sweet fillings, depending on the occasion.

Often enjoyed during breakfast or as a snack, showcasing Suzhou's culinary heritage.

Fa Mian Bing (發麵餅)

Fa Mian Bing is a type of bing leavened with yeast, giving it a light and slightly fluffy texture. It is typically used as a base for various toppings, making it a versatile choice. Common toppings include savory ingredients like minced meat, vegetables, or sauces, as well as sweet fillings for dessert variations.

Lao Bing (烙餅) 

Lao Bing is cooked on a skillet or griddle, which creates a crispy exterior while maintaining a soft interior. This texture contrast makes it suitable for both savory and sweet fillings. It can be enjoyed plain or filled with ingredients like minced pork, scallions, or sweet bean paste, depending on regional variations.

Chun Bing (春餅)

Chun Bing is a traditional thin bing that is particularly popular during the spring festival, hence its name ("Chun" means spring). It is typically filled with a variety of fresh ingredients such as thinly sliced vegetables, seasoned meats, or savory sauces. Chun Bing is often rolled up and cut into smaller pieces for serving.

Bo Bing (薄饼) 

Bo Bing, literally meaning "thin pancake," refers to a delicate and circular crepe-like wrapper used to wrap various fillings. It is versatile and commonly seen in dishes like Moo Shu Pancakes, where it serves as a wrapper for a combination of stir-fried vegetables, meats (often pork or chicken), scrambled eggs, and hoisin sauce.

Luobo Si Bing (萝卜絲餅) 

Luobo Si Bing is characterized by its filling of shredded radish, which provides a crunchy texture and savory flavor. The radish filling is typically seasoned with salt, pepper, and sometimes other spices before being enclosed in a wheat dough skin. It is then pan-fried until crispy on the outside while maintaining the crunch of the radish inside.

He Ye Bing (荷叶饼) 

He Ye Bing is shaped to resemble a lotus leaf and is often used to wrap rich meat stuffings, such as the popular Gua Bao (刮包). It has a unique appearance with folded edges, resembling the shape of a lotus leaf. The bing itself may be steamed or baked to achieve the desired texture, complementing the flavors of the meat fillings.

Jin Bing (筋饼)

Jin Bing, also known as Zhua Bing (抓饼), is made from high-gluten flour, which gives it a chewy and layered texture ("jin" meaning gluten). It is particularly popular in Northern China and is known for its ability to be easily grabbed (hence "zhua" meaning grab). Jin Bing can be filled with both sweet and savory fillings, making it a versatile choice for snacks or meals.

What is Mo 饃?

Mo is a general term for Chinese bread or bun, typically made from wheat flour. It can vary widely in size, shape, and texture depending on its regional preparation and culinary use.

Mo plays an essential role in Chinese cuisine, serving as a versatile staple that can accompany meals or act as a main component, such as in Rou Jia Mo. Its ability to pair with both savory and sweet fillings reflects the culinary diversity found throughout China's vast regions.

Types of Mo

Plain Mo - This refers to a basic steamed bun, often larger in size, with a soft and fluffy texture. Plain mo can be eaten as a staple food or used to accompany dishes like stews and soups

Sweet Mo - Occasionally, mo can be sweetened and served as a dessert. Sweet mo might contain fillings like red bean paste or lotus seed paste, similar to sweet baozi.

Steamed Mo - Commonly seen in northern China, where wheat is a staple crop. These buns are steamed over high heat, resulting in a soft and moist texture.

Baked Mo - In some regions, mo is baked in ovens, giving it a crustier exterior while maintaining a soft interior. This method is more typical in areas where ovens are readily available.

Rou Jia Mo (肉夾饃)

Rou Jia Mo, often referred to as Chinese hamburger or meat sandwich, originates from Shaanxi Province in northwest China. It consists of tender, slow-cooked meat (usually pork or beef) that is shredded or minced and stuffed inside a hearty, round bread bun called "mo." The bread is typically steamed and then pan-fried to achieve a crispy exterior while keeping the inside soft and chewy.

Rou Jia Mo is a popular street food known for its robust flavors and satisfying texture. It has become an iconic dish representing Shaanxi cuisine and is enjoyed throughout China and beyond for its hearty and savory appeal.

Other Variations

You Tiao (油條)

You Tiao, also known as Chinese cruller or fried dough stick, is a long, deep-fried strip of dough made from flour, water, yeast, and salt. It is crispy on the outside and soft and airy on the inside. You Tiao is often paired with rice congee (porridge) or soy milk for breakfast.

Guo Kui (鍋盔)

Guo Kui is a traditional flatbread originating from Shaanxi Province in northern China. It stands out for its crispy, flaky texture on the outside and soft, layered interior. Guo Kui can be stuffed with minced meat (pork or beef), vegetables, or enjoyed plain.

The dough is rolled thin, often folded or layered with oil or fat before cooking. Savory fillings enhance its taste, while plain Guo Kui offers a simple yet satisfying experience. It's commonly eaten as a street food snack, paired with a variety of sauces or dips.

Uyghur Nan (維吾爾馕)

Uyghur Nan, or Uyghur flatbread, is a staple in Uyghur cuisine, originating from the Xinjiang region in western China. It is known for its round shape and can vary in thickness and size. Uyghur Nan is typically enjoyed with meals and is essential in Uyghur cultural gatherings.

It's soft and fluffy inside, with a slightly crispy crust from the tandoor oven. Can be plain or seasoned with sesame seeds or other toppings.

Ba Bao La Jiang (八寶辣醬)

Ba Bao La Jiang is a type of stuffed flatbread from Shaanxi Province, filled with a spicy mixture of minced meat and various seasonings. It is folded and then pan-fried to create a crispy exterior with a savory and spicy filling.

Read More