Sesame Scallion Bread 大餅

Apr 10, 2023 · in Bing (餅)

A family snack staple. I've been eating this sesame scallion bread since I was a kid where both my grandmas and my dad would make this all the time. The translation for this dish roughly translates to something like "big ole pancake" (technical term 😛) which I'd say is pretty accurate. It's a pan fried then steamed bread that's fluffy, layered, and filled with scallions and topped with a bunch of sesame seeds, can't go wrong with that.

–Frankie

Yield

Time

Ingredients

2 teaspoons active dry yeast

1/2 teaspoon granulated sugar

1 cup warm water (95°F-110°F)

2 1/2 cups bread flour
1 teaspoon kosher salt plus extra for sprinkling

Olive oil

4 scallions, finely chopped

Sesame seed, black and white

Preparation

Prep dough, do first proof

In a small mixing bowl, combine the yeast and sugar. Mix in the warm water to activate the yeast, and let the mixture sit for 5 minutes, until it foams. In a large mixing bowl, combine the flour, kosher salt, and yeast mixture and mix until it forms a rough ball. Transfer the dough to a lightly floured work surface and knead until smooth, about 10 minutes. Place the dough back into the mixing bowl and cover with plastic wrap. Proof in a warm, draft-free place for 30 minutes, until it has about doubled in size.

Form bread, do second proof

When the dough is ready, uncover and transfer to a lightly floured work surface, and use a rolling pin to roll into a large, flat oval. Drizzle a generous amount of olive oil and spread evenly across dough with your hands or a brush. Season the dough surface with extra kosher salt, then sprinkle scallions in an even layer. Roll the dough tightly, starting from the long side, so it becomes a long snake. Starting from one end of the snake, coil the dough like a cinnamon roll. When you reach the end of the roll, tuck the end of the dough under the bottom of the roll to seal.

Oil a large, non-stick skillet and place the coiled dough inside. Cover and proof for 1 hour.

Rolling scallion bread — You can be liberal with the oil here if you want.

Cook sesame scallion bread

Uncover the dough, brush the top with a light layer of olive oil, then sprinkle with a generous amount of sesame seeds. Cook the pancake over low-medium heat, uncovered, for 6 to 10 minutes, until the bottom has lightly crisped (it should crisp enough that when you stick a spatula underneath it lifts easily). Flip the pancake, then add 2 tablespoons water around the sides to create steam. Cover the pan and cook the pancake for another 10 minutes, until the bottom has lightly browned. Remove the pancake from the pan and cut into wedges. Serve warm!