Chinese Scallion Bread
Scallion bread, originated from Taiwan, is a popular savory soft bread in Chinese bakeries. Most soft bread and buns popular in China are for sweet teeth. But the savory group never lose audience. The bread comes out super delicious with a light and fluffy texture.
2 and 1/3 cup, without shifting bread flour
2 tbsp sugar
1 teaspoon salt
1 small egg
1 cup milk
1 and 1/2 teaspoon yeast
2 tbsp unsalted butter at room temperature
Scallion butter topping:
4 tbsp unsalted butter at room temperature
1 cup finely chopped green onion
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Step 1: In a stand mixer, add all the ingredients of the dough except butter, knead on low speed for 5-7 minutes.
Add softened butter in; continue kneading for another 7 to 10 minutes until you get smooth, elastic and soft dough. Transfer the dough out to a slightly floured board after 5 minutes and smash it against the operating board, grab it up and smash again. Repeat this process for 2-3 minutes and shape into a round ball. This can help to strong the gluten. Place in a large bowl and cover with a plastic wrapper and set aside until it is doubled in size.
Step 2: Knead the dough again to remove the air inside and then further divide into 12 portions. Take one out, press down and roll out to a larger wrapper. Roll it up starting with a long side. Pinch the ends of the loaf to seal and shape in a “log.” If your seam doesn’t want to stick down, you might need to dip your finger in a bit of water and moisten the dough to encourage it to adhere. Otherwise, it’ll try to unroll during the baking process. Place it in a lined baking tray. Repeat to finish all the others. Let the dough rise for another 30 minutes.
Step 3: Dice the green onion. Melt the butter for topping. Mix everything for the scallion topping together. Set aside.
Step 4: Meanwhile, preheat the oven to 375 degrees. Right before you pop the loaves into the oven, make 1 long slashe across the top using a sharp, serrated knife. Stuff the scallion butter inside the cut and all over the top.
Bake for 20-25 minutes, or until golden brown. Allow to cool on wire racks before serving.