Today’s recipe is for the Blogger’s Choice Recipe Swap I participated in with a handful of wonderful and talented food bloggers. I received Eva Bakes for my blog and after looking through all her recipes, I finally settled on the da bing, or large Chinese scallion pancake.
I’ve had many scallion pancakes over the years, but I’ve never had one this… big. I decided to give it a try and I’m so glad I did! I served this with low sodium soy sauce, rice wine vinegar, and a black bean chili sauce.
Large Chinese Scallion Pancake
recipe slightly adapted from Eva Bakes
2 cups milk
5 cups all purpose flour
1 packet of yeast (not the instant kind)
1/2 teaspoon sugar
1 bunch of scallions, chopped
- Warm the milk in the microwave so that it’s no longer cold. Do not scald or boil the milk.
- Add sugar to the milk and stir. Then add the yeast and let it proof for about 5 minutes. You should see the top get foamy.
- Add the milk mixture to the flour and mix until just incorporated. Set it aside and let it rise for about 10 minutes.
- Roll the dough into a rectangle about 1 cm thick. Then, using a brush, coat the top of the dough with some oil. Sprinkle the surface with salt and chopped scallions.
- Roll, jelly-roll style into a long rope. Coil the rope into a circle and flatten/roll out with a rolling pin. Cover with a damp towel and let the dough rise for another 2 hours. Your da bing should end up being about 10 inches in diameter and at least 1 inch thick.
- Lightly oil a large nonstick skillet or pan. On LOW heat (do not turn this to medium or high heat!), slowly pan fry the dough. Once the bottom starts to get crispy and the dough looks done on one side (about 10 minutes later), flip the pancake over and brown the other side. This pan-frying step should take about 20 minutes total – 10 minutes on each side. Remember to go low and slow!
Once done, the top and bottom of the pancake should be crispy and the inside should be fully cooked. Cut into pie-sliced wedges and serve.