Anyway, bing is a round Chinese bread, layered with endless
options of fillings (potatoes, scallions, red beans) and then usually pan
fried, but can be baked as well. I got a
hankering for some sesame scallion bread (Zhi Ma Da Bing) the other day to go
with our miso ramen soup, (because you know, twice the carbs is better than
one) so I tracked down a couple recipes to go from. I’m pretty confident in my bread making
ability – give me a range of ingredients and what the texture of the dough
should be like (stiff, soft, sticky, etc) and I can usually hit it. Honestly, it was easier than I thought.
After making scallion bread, I wondered about making
cinnamon bing. The best part of a cinnamon
roll to me are all the flaky layers wrapped in cinnamon and sugar. It always bums me out when I end up with just
one of the outer layers of a roll. With
a cinnamon bing, you would get all those layers.
There are a couple cool things about bing bread – first, if
you use an oil (and you want to) you get a ton of flaky layers almost as if you
had laminated the dough ala croissant style or puff pastry. Also, the bread doesn’t really have a second
proofing and since you can cook it on your stove top, it means that this bread
is instant gratification. The only wait
time is the initial proofing.
I have tried making bing both on the stove and in the
oven. The stove is great because both
the top and the bottom of the bread gets this browned crispy edge. Cooking it on the stove does take a little
more care the first couple of times – it can brown quickly without cooking the
middle. I still have the maddening
cooktop in my new house, and I found that I had to turn the burner down to the
very lowest setting and covered the pan with a lid to keep the heat in. Flipping it can be a bit of a challenge
depending on how big the roll is, so you may want a second pair of hands the
first time. If you don’t want to deal with it just pop it
in the oven.
Notes on this recipe – I added an egg to this dough, but it
is easily omitted. Add a little more
water or a little less flour. The dough
does not have to be an enriched dough, but I like it with this cinnamon
recipe. If you want a more savory bread,
like with scallions and sesame seeds, lose the egg and the sugar.
Ingredients
2 tablespoons sugar
1 teaspoon kosher salt
3 cups all-purpose flour (More or less, depending on weather plus more for surface)
1 Egg
1 cup water (may need a little more or less depending on dough)
1/3 cup Butter melted
1/3 cup Cinnamon - sugar mixture depending on how sweet/cinnamony you want it
Optional: 2 tablespoon Brown sugar for caramelization
Instructions
Dissolve yeast in about 1/2 cup of water to check for
viability. Or don't. I know my yeast is good, so I usually skip this step.
Add sugar and egg (if using), salt and about one and a half
cups of flour. Stir until well mixed. Gradually continue to add flour until it
forms a slightly sticky dough ball. You may need to add less or more - but
generally about 3 cups for me. Knead until dough is smooth. Spray with cooking
spray, cover and let rise until double, about an hour or so.
How it started (note the paintbrush) |
How it ended up |
Once you get it as long and as thin as you can
without falling on the floor, running out of space or tearing. Brush with
melted butter and sprinkle with cinnamon and sugar. Fold the layer over
long-ways, pressing lightly so it will stick. You will still have a long piece
of dough.
Repeat the butter and cinnamon/sugar mixture, and fold over again,
pressing lightly. You have a long piece of dough with two layers of butter and
cinnamon/sugar in it. Brush the top layer with butter again.
On a piece of parchment paper, start to roll the dough like
a snail. You want a big, flat, round coil. Press down on the coil to make sure
all the layers adhere to each other. It should be flattened. Brush disk with
butter.
To pan-cook - Make sure the disk is flat! Place unbuttered
side in a buttered or sprayed non stick pan that has a lid on low.. I had mine
down to the lowest notch on my stove. Cover with the lid. Cook for about 2-3
minutes and check the bread - you don't want it to burn! Once the bread starts
to turn a golden brown (about 5 minutes on my stove?) flip the bread. The lid
is important - it keeps in the heat - don't try to cook this without a lid.
You'll have beautiful golden bread with an uncooked interior.
To bake: Bake at 375 for about 20-25 minutes or until golden
brown.
Added bonus: My favorite way to make this bing is to add a caramelized
top to the cinnamon bread - sprinkle some brown sugar in your pan or I just use
some brown sugar and my blow torch due get a beautiful caramelized top.