Beijing Baked Breads

 

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Preparation info
  • Makes

    16

    Breads
    • Difficulty

      Easy

Appears in

By Eileen Yin-Fei Lo

Published 2009

  • About

In Beijing and northern China, these small breads are restaurant staples. They are eaten with the intensely flavored stir-fries, braised dishes, and stews and the roasted meats of the north. As I just mentioned, I prefer lard over peanut oil for the shortening, but you can opt to use oil. I also specify Scallion Oil instead of peanut oil for the final brushing, for the added flavor of the scallions, a Beijing favorite. Following this recipe are two Beijing classics that are typically served

Ingredients

Method