Scallion Shaobing – Cairnspring Mills
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cairnspring.com.
Cooking tools:
- Kitchen scale
- Instant-read thermometer
- Whisk
- Mixing bowl
- Spatula
- Kitchen towel
- Plastic wrap
- Stand mixer
- Rolling pin
- Cutting board
- Chef's knife
- Pastry brush
- Pan
- Cooling rack
- Kitchen shears
- Airtight container
- Toaster
- Oven
- Baking sheet
- Parchment paper
- Measuring cup
- Measuring spoon
- Pepper mill
- Stove
Ingredients
- ½ cup (80g) Sequoia flour
- ½ cup (80g) Trailblazer flour
- ¼ teaspoon (0.8g) instant yeast
- ½ cup (118g) water, warmed to 105-115°F
- ¼ teaspoon (1.2g) fine sea salt
- ½ cup (80g) Sequoia all purpose
- ½ cup (80g) Trailblazer bread flour
- ⅓ cup (80g) water, warmed to 105-115°F
- All of the sponge (260g)
- 2 tablespoons (25g) sunflower oil, or any neutral vegetable oil
- 1 tablespoon (12g) granulated sugar
- 2 cups (8-10 stalks) scallions, thoroughly washed and dried
- 1 tablespoon (13g) sesame oil, plus more for brushing
- ¾ teaspoon (3.6g) fine sea salt
- ¼ teaspoon (0.2g) freshly ground pepper
- 1 teaspoon (4.2g) granulated sugar
- 2 teaspoons (10g) warm water
- ¼ cup (35g) raw white sesame seeds
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