Saturday, December 30, 2006

Chinese Man Tou and Sesame Scallion Shao Bing

I tried making man tou and yeast based bao zi this summer, but I had a problem in that the products tasted too dense, and not 'fluffy' enough. I talked with one of my mom's friends, and figured out the trick; baking powder!!

2 cups liquid (but one has to be water, one has to be milk)
2 tbsp oil (olive)
2 tbsp sugar
1 tbsp baking powder
1 tbsp yeast
6 cups flour (AP Bleached)

  1. Proof the yeast. Add in baking powder and oil.
  2. Stir in flour.
  3. Cover with moist towel, let rise 2 hours in a dry, warm location.
  4. Chop up some scallions. Roll out dough to 1/4" thick, brush with sesame oil. Add in scallions with salt, or alternatively, other fillings, a la sweet shao bing fillings.
  5. Roll up like a jelly roll, pinch ends to seal. Flatten with rolling pin.
  6. Let gluten rest, ~ 20 minutes.
  7. Brush surface with egg white wash, coat with sesame seeds.
  8. Pan fry, starting with sesame seed side first. Add water into pan to 'steam' cook. Fry other side.
  9. For man tou, prepare the same starter dough, but just steam 15-20 minutes depending on thickness.


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