Scallion Oil Bread, Chong Yo Bao (nut-free, egg-free)

Name: Scallion Oil Bread, Chong Yo Bao (nut-free, egg-free)
Prep time: 35 min
Cook time: 35 min
Total time: 2 h 40 min
Yield: 9 buns
Ingredients: 1/2 cup water; 1/4 cup all-purpose flour; 1/2 cup non-fat milk; 1 tablespoon granulated sugar; 1 packet yeast; 2 cup all purpose flour; 2 tablespoons olive oil or neutral oil; 1/2 teaspoon salt; 8 stalks scallion; 1 tablespoon olive oil or neutral oil; 1/4 teaspoon salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 40 mins
Servings
9 buns
Course
Breakfast, Snacks, Lunch
Cuisine
Chinese

Scallion Oil Bread, Chong Yo Bao (nut-free, egg-free)

Christina Mayo

Report

This scallion oil bread recipe is inspired by a Chinese bakery bread called chong yo bao. This bread is soft and fluffy due to the tangzhong method and is nut-free and egg-free.

Share:

I Made This!

Be the first!

Print

14 people printed this

Save this

Be the first!

Ingredients

Servings

Tangzhong

1/2 cup water
1/4 cup all-purpose flour

Dough

1/2 cup non-fat milk use any kind (whole milk, non-dairy, or warm water)
1 tablespoon granulated sugar
1 packet yeast 2 1/4 teaspoon
2 cup all purpose flour plus 1-2 tablespoons for dusting work surface
2 tablespoons olive oil or neutral oil plus 1/2 teaspoon for oiling a bowl
1/2 teaspoon salt

Scallion Oil

8 stalks scallion fine chopped (~ 1 1/2 cups)
1 tablespoon olive oil or neutral oil
1/4 teaspoon salt optional

Add to Shopping List

Notes

Recipe variation: if you happen to have a few pieces of cooked bacon or turkey bacon, chop them up and sprinkle them in after you add the scallion oil mixture in step 6.