It's been awhile since I baked bread. My kitchen scale was unfortunately on the fritz (again) so I couldn't try recipes from the five cookbooks that I bought in Taipei. Yes, I bought five cookbooks. One replacement nine-volt battery later, I'm now in business again and itching to get baking. My first recipe to try is scallion twist two ways.
- 2 cups (or 300 grams) of all-purpose flour
- 2 teaspoons (or 6 grams) of soybean powder
- 1 teaspoon (or 3 grams) of baking powder
- 1 cup (or 150 grams) of water
- 2 teaspoons (or 6 grams) of dry yeast
- 2 tablespoons plus 1 teaspoon (or 30 grams) of sugar
- 1 tablespoon plus 1 teaspoon (or 20 grams) of canola oil, divided
- 4 scallions (white and pale green part only), chopped small
- 1 egg
- 1 pinch of salt
- 1 teaspoon of white sesame seeds
Roll out the dough until it is about 1/4-inch thick. Brush 1 tablespoon of canola oil on top. Sprinkle salt and chopped scallions on top. Roll dough into a long strip and seal the seam. Trim off the ends. Cut the dough into 3/4-inch pieces. Take two pieces and turn them sideways so that the scallion pieces are shown and facing up. Using a pair of chopsticks, pinch the two pieces together in the middle so that the dough forms four petals. Twist two petals at where the chopstick pinches. Let sit for 5 minutes.
For baked scallion twists, preheat oven to 400 degrees. Scramble one egg with a dash of water and brush onto the top of the scallion twists. Scatter sesame seeds on top. Bake for 8 to 10 minutes until the bread is brown.
For steamed scallion twists, omit the egg wash and scatter sesame seeds on top. Steam in a steamer or rice cooker for 10 to 15 minutes.
The scallion twists are soft, pillow-y and just a little chewy, like Chinese steamed buns. Personally, I prefer the steamed version better because I can really taste the creamy sweetness of the bread. The baked version is more fragrant because the sesame seeds become aromatic after toasting. Either way, I will have an excellent breakfast tomorrow.
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