Scallion Flatbread (Cong You Bing)

Name: Scallion Flatbread (Cong You Bing)
Total time: 3600 s
Yield: 6 pieces
Cuisine: American
Ingredients: 3 1/3 cups all-purpose flour (about 500 grams); 2 tablespoons granulated sugar; 1 1/2 teaspoons instant yeast; 1/4 teaspoon salt; 1 1/3 cups water (about 310 grams); 1 tablespoon vegetable oil; 1 tablespoon vegetable oil (for brushing); 2/3 cup chopped scallions (about 100 grams); 1 teaspoon salt; 1/2 teaspoon white pepper; 1 tablespoon toasted sesame oil; as needed Granulated sugar,; as needed Hot water,; as needed White sesame seeds,

凱茜媽咪の廚房 @Kathy_kitchen

The aroma of fresh bread and scallions, topped with sesame seeds—this delicious breakfast treat is homemade scallion flatbread. Fresh and flavorful, made with real ingredients: vibrant green and white scallions and a crispy, golden crust. The method is simple, and the taste is amazing. Give it a try!

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

60 minutes

6 pieces

3 1/3 cupsall-purpose flour (about 500 grams)
2 tablespoonsgranulated sugar
1 1/2 teaspoonsinstant yeast
1/4 teaspoonsalt
1 1/3 cupswater (about 310 grams)
1 tablespoonvegetable oil
1 tablespoonvegetable oil (for brushing)
For the Scallion Filling:
2/3 cupchopped scallions (about 100 grams)
1 teaspoonsalt
1/2 teaspoonwhite pepper
1 tablespoontoasted sesame oil
For the Sugar Syrup:
as neededGranulated sugar,
as neededHot water,
as neededWhite sesame seeds,

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Steps

60 minutes

1

For the scallion filling: Wash and finely chop the scallions. Mix all the filling ingredients together to make the filling.
2

For the sugar syrup: Mix equal parts granulated sugar and hot water until the sugar is fully dissolved. Let cool to room temperature.
3

For the dough: Combine all ingredients except the oil. Mix and knead by hand until a dough forms. Add the oil and knead for 5-10 minutes until the dough is smooth and even (it should be smooth, not sticky, and the bowl should be clean). Shape into a ball and place in a bowl lightly coated with oil.
4

Cover with a damp cloth or plastic wrap and let rise at room temperature for about 30 minutes. Remove the dough, wrap in plastic wrap to prevent drying, and refrigerate for at least 8 hours.
5

The next day, take the dough out of the fridge and let it come to room temperature for 15-20 minutes to reactivate the yeast. Roll the dough out to about 16 x 24 inches (40 x 60 cm).
6

Brush the surface of the dough with oil. Place two-thirds of the scallion filling on the middle third of the dough. Fold the right side over the filling, brush with oil, add the remaining filling, then fold the left side over and pinch the edges to seal.
7

Cut the filled dough into 6 pieces. Brush the tops with sugar syrup, then dip the tops in white sesame seeds.
8

Let the dough rise a second time for about 30-35 minutes, until the dough does not spring back when gently pressed.
9

Preheat the oven to 450°F (230°C). Bake for 15-20 minutes, until the tops are golden brown.
10

Tip: You can substitute the sugar syrup with a mixture of honey and water in a 1:1 ratio.