21 Dec 2009, Addendum:
Hui has reconsidered the amount of liquid that is required by this recipe and suggests decreasing it to 5 cups in total. By decreasing the liquid, you might avoid having to deal with the sticky creature from the yeast lagoon.
Original Post: This recipe comes from my young friend Hui who made it for our office Christmas party. The bread is cooked on top of the stove and ends up being a form of steamed 'flat-bread'.
Hui is a student from China who is learning to speak, write and understand English at the same time that she is learning to solve complex biostatistical problems. I was going to edit her recipe for green onion bread to be more traditionally Canadian in style, however, the more I read it, the more I realized that it was quite clear. More to the point, it's charming, just like Hui.
After making the bread today I realized that Hui had not indicated at which step to add the egg; rightly or wrongly I added it to liquid mixture #2. This bread dough is very sticky and expansive; at one point, I thought it was taking over my kitchen.
Green Onion Bread
There is a recipe of green onion bread, actually which is also my first time to write recipe :-)
all-purpose flour: 12 cups
yeast: 3 TBS
sugar: 2 TBS
milk: 3 CUPS
water: 3 CUPS
egg: 1 whole egg
green onion: 8 green onions (prefer the thin one)
salt: 1/2 TSP
sesame oil: 1 TBS
cooking oil: 4 TBS maybe
sesame seeds : 1/4 CUPS
Making dough:
1.mix the water and milk together; heat them into your body temperature (tips: try several drops on your wrist);---- this is called the liquid on the following,
2.mix the yeast and sugar with half of the liquid, stir them until melt totally;--this is called mixed liquid; (so there is still half of the liquid left );
3.mix the mixed liquid with all of flours, stir and knead them to make dough.
4.put 1/3 CUPS of the other half liquid into the dough then knead dough until the liquid is completely absorbed by dough, repeat this step (adding the liquid +kneading dough) until the dough become smooth (tips: there is no pieces of dough sticking to your hands after kneading dough by hands). Now the dough is done. Put the dough into a bowl with cap.
5.heat your oven at 375F around 30 seconds and turn the oven off. Put the bowl of dough with cap into the oven (Since the warm temperature make the yeast easy to ferment) .
6. After about 1.5-2 hours, the dough is fermented completely (tips: there are some bubbles in the dough, the dough is very soft and there is a smell of a little alcohol.)
Salting onion: cutting the onions into small pieces (the smaller the better, try your best); mix the onions, salt and sesame oil in a bowl, stir them. Left them stand for 10 minutes.
Making the bread:
1. take the quarter of dough and rolling them into a 1cm wrapper; adding some sesame seeds on the wrapper then rolling them into a 1 cm wrapper again. putting the salted onion on the center of the wrapper as stuffing, and wrap up them as a pie; rolling the pie again softly until you can see the stuffing onion but rather rolling the onions away of the bread.
2. spread a 1/4 TSP cooking oil of this bread.
3. put a flat pan on,the stove and add 1 TBS cooking oil into cooking pan; turn stove into 8 for 4 minutes then turn the stove into 5(medium). Putting the bread into the pan with a transparent cap for around 5-6 minutes (tips: there are some bubbles bulging on the bread and some vapour on the cap) then turn them over, the other side should be the yellow gold colour. So does the other side (5-6 minutes).
To prevent overbaking: during this process you can check the bread by the colour.
To check whether the bread is completely cooked: same as the method for baking cookies using teeth sticks.
4. cooling the cooked bread in a food wood basket to make the bread crispy.
5. repeat step1-4 until all your dough is done.
6. cutting the bread into small piece then they are ready to serve.
Hope this is helpful to you. Let me know if there is any problems.
Enjoy!
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