Bing Bread, Chinese goodness!
- 3 cups flour
- 1 cup luke warm water
- 2.5 tsp instant yeast
- Salt to taste
- Sesame oil
- Sesame seeds (for topping)
In the water, dissolve the yeast, mix, and leave to rest for about 2-3 minutes.
Place the flour in a large bowl, then pour a little of the yeast water into it.
Combine, adding a little more water each time you finish incorporating the last bit.
Knead until the dough is smooth and springy.
Cover and rest in a warm environment.
Turn the dough onto a lightly floured surface and, using a rolling pin, roll the dough
into a circle of about 1/2 inch thickness.
Brush one surface with a light coating of oil, but avoid the edges.
Sprinkle the green onions over the oiled surface, once again avoiding the edges.
Gather the edges carefully like a bag, making pleats.
Pinch them all together very tightly so that the edges fuse together.
Flatten the surface, then carefully flip the entire thing over.
Lightly coat the new surface with water, then sprinkle generously with sesame seeds.
Turn over and repeat with the other side.
Grease your non-stick pan with sesame oil.
Turn up the heat to medium, then carefully lay the bread into the pan.
Cover with the lid and leave alone for approximately 10 minutes.
It should be cooked enough that the pancake is firm and won't cave in if you lift an edge.
Once you are satisfied with the done-ness, flip the entire pancake over.
Then cook for another 7 minutes, until the other side is crispy and golden as well.
Hào chī !