Chinese Flatbread/Bun 白吉馍/白吉馍
This is the other half of Chinese Pork Bun.
Equipment
- Large mix bowl
- Rolling Pin
- 12“ frying pan
Ingredients
- 10 oz all purpose flour
- 1 tbsp sugar
- 0.5 tbsp salt
- 1 tbsp yeast
- 1 tbsp oil
- 5 oz water
Instructions
- Weigh flour, yeast, sugar, salt and water
- Mix all the ingredients with a spoon until all water is aborbs and a loose dough is formed
- Use one hand to knead the dough until all flour is incorporated into the dough. Place the dough in the mixing bowl, cover it with a plastic wrap, and let the dough rest for 20 mins at room temperature
- After resting, knead the dough for 3-4 mins until the dough surface is smooth. Put it back into the bowl, cover it with a wrap, and let it fermentate for 40 mins at room temperature
- Take out the dough and knead for 2 mins to get rid of the air. Use fingers to pucn through the dough to form a donut shape
- Break the "donut" and divide it to 6-7 pieces. Take one piece and cover the remaining dough pieces with a wrap
- Use a rolling pin to flatten the dough piece in one direction. Fold the flat dough. Repeat this process twice
- Fold the dough and place the folds at the bottom. Use the rolling pin to evenly flatten the dough to about 1/2" and make it as round as possible
- Bake the dough at low to medium heat with lid on for 3-4 mins on each side
- Once both sides of the bun turn golden and the dough is fully cooked, slice it to half and stuff it with cooked meat
Video
Notes
- The amount of water is not extremely critical. It would affect the bun/flatbread texture. However, as long as the bun is fully cooked and surface is golden, it tastes good.