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

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.

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

Ingredients

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

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.