Susanna Foo has been consistently acclaimed for her stunning interpretations of Chinese food and hailed as one of America’s best chefs by publications as diverse as Esquire, Food & Wine, and USA Today. In this book, she shares the revolutionary recipes that established her reputation, from Crab Sui Mei with Red Bell Pepper Sauce to Soy-Braised Cornish Hens. Each one relies on straightforward preparation and easily available ingredients, illustrating Foo’s belief that good Chinese food is every bit as easy to prepare as Italian food and relies on the same principles of simplicity and freshness.
My family makes this bread often. It is layered with scallions, sugar and lard and shaped into a large round loaf. The loaf is pan-fried with a little water so that it partially steams, then is cut into pie-shaped wedges. It remains moist inside from the filling and has a marvelous crust. Serve with meats, vegetables and soups, as you would French bread.
Makes 4 breads
Bread
2/3 cup warm water
1/4 cup sugar
1 package active, dry yeast
2 large eggs
About 3 1/2 cups all-purpose flour
Filling
3 tablespoons corn or olive oil
1/2 cup finely chopped scallions
1 teaspoon coarse or kosher salt
About 1/4 cup oil for frying
To make the bread:
Place the water and the sugar in a small bowl. Add the yeast and
let stand until bubbly, 5 to 10 minutes. Place this mixture in a food processor.
With the motor running, add the eggs, one at a time.
Gradually add the 3 1/2 cups flour and work it into the dough until it forms a smooth ball.
Remove the dough from the food processor and place in a lightly oiled bowl.
Cover with a towel and let rise in a warm place for 4 hours, or until doubled in bulk.
Punch down the dough and shape into an 8-inch log. Cut into 4 pieces. Sprinkle with a
little flour and with a rolling pin, flatten each piece into an 8-inch round on a lightly floured surface.
To make the filling:
Mix the oil, scallions and salt in a small bowl. Spoon some of the mixture on top
of each round and spread evenly over the surface, leaving a 1/2-inch margin all around. Roll up each piece jelly-roll fashion.
To cook the bread:
Sprinkle with a little flour and roll each piece into a 6-inch round. Cover the
rounds with a towel and let rise in a warm place for about 2 hours, or until nearly doubled.
Heat 1 tablespoon oil with 2 tablespoons water in a large skillet. Add 1 round
of dough and cover the pan tightly. Cook over medium heat for 7 to 8 minutes, then
turn and fry on the second side for 7 to 8 minutes more; the dough will rise
as it fries.
Remove with tongs or a spatula and drain on paper towels. Cook the remaining
rounds of dough, using more oil and water as needed. Serve warm or at room temperature.
Variation If you don't want to fry the dough, you can brush the tops of the rounds with a mixture of
oil and egg yolk beaten together and bake in a 350-degree
oven until they are nicely browned, about 30 to 35 minutes.
