9/13/23, 1:32 PM Bacon Scallion Milk Bread - The Woks of Life

Bacon Scallion Milk Bread

This bacon scallion milk bread recipe is reminiscent of the bacon scallion
buns you can find at Chinese bakeries. We’ve made it in the style of a
pull-apart bread, which makes it great for sharing, and fun to make with
kids!

Prep Time Cook Time Total Time

3 hrs 35 mins 25 mins 4 hrs
4.97 from 26 votes

Course: Bread Cuisine: American/Chinese, Chinese Servings: 8

Calories: 254kcal Author: Judy

Ingredients
1/3 cup heavy cream (at room temperature)
1/2 cup whole milk (at room temperature)
1/2 large egg (beaten, at room temperature)
3 tablespoons sugar
1/4 cup cake flour (tap measuring cup to avoid air pockets)
1 3/4 cups bread flour (tap measuring cup to avoid air pockets)
1 1/2 teaspoons active dry yeast
1/2 teaspoon salt
4 ounces bacon
1 cup scallions (chopped, about 8-9 scallions)
egg wash (whisk the remaining 1/2 egg with 1 teaspoon water)
quick simple syrup (2 teaspoons sugar, dissolved in 2 teaspoons hot water)

Instructions
1. Take the heavy cream, milk, and egg out of the refrigerator, and allow them to come up to
room temperature, 30-45 minutes.
2. In the bowl of a stand mixer fitted with the dough hook attachment or a large mixing bowl,
add the ingredients in the following order: heavy cream, milk, ½ of a beaten egg, sugar, cake
flour, bread flour, yeast, and salt.
3. Turn the mixer on to the lowest setting (or stir with a wooden spoon), and mix until a dough
forms. Knead the dough on the lowest setting for 15 minutes, occasionally stopping the mixer
to push the dough together. The dough should pull away from the sides of the bowl, but stick
to the bottom of the mixing bowl. If kneading by hand, extend the kneading time by 5-10
minutes.
4. If you’re in a humid climate and the dough is sticking to the sides of the bowl, add a little
more flour 1 tablespoon at a time until it pulls away from the sides. Avoid adding too much
additional flour, or the bread will be dense and less fluffy.
5. Cover the bowl with a damp towel and place in a warm spot for 60-90 minutes, or until
doubled in size.

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9/13/23, 1:32 PM Bacon Scallion Milk Bread - The Woks of Life

6. While the dough is proofing, cook the bacon on both sides, until crisp but still pliable. Cool
and chop into ½ inch pieces. Prepare the scallions by washing them, wiping them thoroughly
dry, and finely chopping them. Thoroughly grease an 8-inch or 9-inch round cake pan with
butter or oil.
7. After the dough has doubled in size, punch the air out of it and knead for 5 minutes. Form it
into a round ball, and roll it out into a ¼ inch (0.66 cm) thick rectangle or rough circle.
Sprinkle the scallions and bacon evenly over the dough, and cut it into small 1.5 inch (4 cm)
squares.
8. Fold each square in half like a taco with the bacon scallion filling on the inside. Nestle them in
the pan standing up on one end of the taco. At this point, you can cover and refrigerate the
dough overnight, if making this recipe in advance. The next day, remove the dough from the
refrigerator, let it come up to room temperature, and proceed with the next step.
9. Proof the dough for 1 hour. Towards the end of the proofing process, place a rack in the
center of your oven and preheat it to 350°F/175°C.
10. Brush the top of the proofed dough with egg wash. Bake for 22-25 minutes, or until golden
brown.
11. Take the hot bread out of the oven, and immediately brush with the sugar water mixture to
give it a nice shine! Cool, and enjoy warm or at room temperature.

Notes
If you don't have bread flour and/or cake flour, you can substitute both with all-purpose.

Nutrition
Calories: 254kcal | Carbohydrates: 31g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 40mg |
Sodium: 259mg | Potassium: 145mg | Fiber: 2g | Sugar: 7g | Vitamin A: 317IU | Vitamin C: 2mg |
Calcium: 39mg | Iron: 1mg

Bacon Scallion Milk Bread by The Woks of Life. Recipe URL: https://thewoksoflife.com/bacon-scallion-milk-bread/

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