* Exported from MasterCook *
Bread, Buckwheat Honey Country (Shaobing Tienda)
Recipe By :Jeffrey Alford and Naomi Duguid
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups soft whole wheat flour
1 teaspoon salt
1 tablespoon peanut oil -- or sunflour oil
1 1/4 cups water -- lukewarm
2 tablespoons buckwheat honey -- to 3 Tbsp
Shaobing, or "roasted cake," is probably the most common flatbread
throughout China. There are a great many varieties of shaobing, all
of which fall into one of two categories: tienda, sweet, and xienda,
salty or savory. This particular sweet country-style shaobing is made
with buckwheat honey. If buckwheat honey is not available where you
live, substitute whatever honey you prefer. Buckwheat honey does,
however, have a very distinctive taste that holds up well in baking.
You will need a medium-sized bowl, unglazed quarry tiles or baking
stone to fit on a rack in your oven, and a rolling pin.
Mix the flour and salt together in a medium bowl. Stir in the oil.
Make a well in the center of the mixture, pour in the warm water, and
stir from the center out to incorporate the flour; add a tablespoon
or so more water if the dough is too dry to be easily kneaded. Turn
out onto a lightly floured bread board and knead for 3 to 5 minutes.
Clean out the bowl, oil lightly, and return the dough to the bowl.
Cover with plastic wrap, and let stand for at least 30 minutes. (We
often leave shaobing dough overnight at room temperature, covered
with plastic wrap. In the morning it is slightly soured and just as
easy to work.)
Line the bottom rack of the oven with quarry tiles, leaving a 1-inch
gap between the tiles and the oven walls. Preheat the oven to 450F.
Divide the dough into 4 pieces. Flatten each piece between floured
hands. Then, with a rolling pin, continue to flatten each bread to an
8-inch square. Spread 1 to 2 teaspoons buckwheat honey over one half
of each square. (If the honey is thick and too sticky, causing the
dough to tear while spreading, dilute with a little hot water) Fold
over the other half of each bread to make a 4- by 8-inch rectangle.
Roll gently to seal the two sides firmly together.
Bake the breads on quarry tiles for 6 to 8 minutes, until the tops
have begun to brown. Cool on a rack momentarily before serving.
Makes 4 rectangular flatbreads, approximately 4 inches by 8 inches.
Source:
"Flatbreads & Flavors"
S(ISBN):
"0-688-11411-3"
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Per Serving (excluding unknown items): 158 Calories; 2g Fat (12.8%
calories from fat); 5g Protein; 32g Carbohydrate; 5g Dietary Fiber;
0mg Cholesterol; 270mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fat;
1/2 Other Carbohydrates.
NOTES : 2017 - 0708