After the success I saw from the last Chinese How-To, "How to Fold a Chinese Dumpling", I thought you guys would be interested in another traditional chinese dish (my mom wanted me to show off her Beef and Green Onion Rolls 牛肉大蔥卷). This is a famous Taiwanese dish that you'll find all along the streets in Taiwan. The complexity of chinese cuisine, in it's flavors and textures, is so amazing and this roll is not an exception. The Beef Shank is so tender and succulent, while the green onion pancake tightly caresses it in it's crispy flaky entirety. We also spread a sweet and salty hoisin sauce along the inside of the pancake to give it sweet plum note. For now though, I'll only be showing you how to make the pancake (蔥花餅). We'll probably add it in at a later date.
Imagine splicing one of these in half and spreading warm butter on its toasty side. Actually, that's a good idea, and it's breakfast, hold on one second...
okay I'm back. If there are any typos it's because I have a roll in my left hand. I love sweet rolls, in fact before this blog I used to make all types of bread, baguettes, brioche, pita (I'll try to put out more yeast based recipes in the future). But I think my favorite in terms of the all important simplicity to reward ratio has to be the humble roll. Not only are these easy to make, but everyone craves over these. Unlike the store bought rolls which are dense and cakey, my buns are perfect - pun intended. These are fluffy, airy, full of flavor, and most of all you'll look like you spent hours to make these. Well actually you did but it's not a lot of work just waiting, I'll get to that below.
