Taiwanese Scallion Bread
Fluffy, savory, and full of that irresistible scallion fragrance, this traditional Taiwanese scallion bread is a nostalgic favorite that’s perfect for breakfast or an afternoon snack.
- Prep time
- 1 hr
- Cook time
- 18 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 30 g boiling water (2 tablespoons)
- 25 g bread flour (2½ tbsp)
- 250 g bread flour (A bit less than 2 cups)
- 30 g cake flour (¼ cup)
- 10 g dry milk powder (1 tablespoon)
- 30 g sugar (2 tablespoons)
- 15 g honey (a little bit less than 1 tablespoon)
- 25 g large egg, beaten (½ large egg, ⅛ cup, store the rest in the fridge for brushing and making scallion mixture. )
- 80 g cold whole milk (⅓ cup)
- 60 g cold water (¼ cup)
- tangzhong (Yudane) paste (see above)
- 1 teaspoon instant yeast (preferably saf instant yeast)
- 1 teaspoon sea salt
- 30 g unsalted butter (cut into 6 - 8 pieces)
- 100 g scallions (about 6-8 stalks)
- 1 tablespoon lard (or any kind of vegetable oil)
- remainder of beaten egg (from above)
- ½ teaspoon sea salt
- pinch of sugar
- black pepper to taste (optional)
- toasted sesame seeds (optional)
Instructions
- 1
Measure 25 grams of bread flour in a bowl. Set the kitchen scale to zero with the flour and bowl on it and pour in 30 grams of boiling water. Stir until combined to form a sticky dough.
- 2
Let it cool down before storing in the fridge overnight or for 12 hours. Use it within 48 hours (or at least 2 hours if you can't wait).
- 3
In a stand mixer, mix all the dough ingredients except yeast, sea salt and unsalted butter until a rough dough is formed, about 5 minutes. Cover and and let it rest for 30 minutes.
- 4
After resting, add yeast and knead for 1-2 minutes on medium speed before adding salt. Knead for another 2-3 minutes before adding unsalted butter, one piece at a time.
- 5
Knead until the dough is smooth and able to pass the windowpane test (see FAQ for more details) -- about 8-10 minutes. Make sure the dough stays cool during the entire kneading process. If the temperature of your dough becomes higher than 82°F (28°C) when it's done kneading, place it on a tray and chill it in the freezer for 1-2 minutes before proofing.
- 6
Place dough in a greased bowl, cover and proof in a warm place (82°F / 28°C) for an hour or until the dough just about doubles in size.
- 7
Wash, pat dry and slice scallions. Let the sliced scallion dry on the chopping board until ready to use.
- 8
Place the dough on a working surface and divide the dough into 8 equal portions with a dough cutter or knife (don't tear it!)
- 9
Flatten the dough with your palm before folding the edges to the center, pinch them together to form a ball and flip it over so the seam side is down. Cover the dough with a damp tea towel and let it rest for 15 minutes.
- 10
To form the bread, roll the dough ball into an oval shape about the size of your hand. Then, using a knife or dough cutter, slice the oval lengthwise into three long strips, leaving the top portion intact so the strips remain connected (see the picture in the post).
- 11
Gently braid the three strips together as you would with hair, crossing the right strand over the middle, then the left over the new strand in the middle, and so on. Pinch the end together to secure the braid.
- 12
Place the braided dough on a baking sheet lined with parchment paper. Cover with a damp tea towel and let it proof in a warm place (82°F / 28°C) for 50 minutes. (See the Tips and Tricks section for more information)
- 13
Preheat the oven to 375°F / 190°C.
- 14
Brush each braided dough with the remainder of the beaten egg.
- 15
In a bowl, mix the remaining beaten egg with melted lard (or vegetable oil), then stir in the chopped scallions, salt and pepper, Spoon an equal amount of the scallion mixture on top of each braided dough. Optionally, sprinkle toasted white sesame seeds on top.
- 16
When the oven is done preheating, bake the bread for 17-18 minutes or until the bottom part becomes golden brown.
- 17
Let the bread cool on a cooling rack for 10 minutes before enjoying.