Beijing Baked Breads

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