On Sunday it actually rained! And we had a little respite from the heat. Growing up in Ohio, Summer rain and thunderstorms are so normally. It barely rains in California (draught!), so waking up to rumbling skies and a gentle drizzle was so unexpected. Thankfully the temperature is still slowly dropping and I’m able to head back into the kitchen and turn the oven on without sweating buckets. Back to baking breads and cakes every day.
Before the heatwave, I “baked” up a few batches of these Everything Bagel Da Bing and they made excellent no cook breakfasts. They curb my New Jersey bagel cravings. Have you had da bing before? It’s a delicious leavened flatbread that’s stuffed with scallions, crusted with sesame seeds, and cooked on a flat top. You’ll find street stalls in Northern China with lines going for blocks, full of hungry customers waiting for these fluffy sesame crusted breads. You can eat them plain, dip into jook or soup, or slice in half and stuff them with eggs.
I added some dried garlic, flakey sea salt, and poppy seeds to the sesame seed crust for that irresistible everything bagel flavor!
Don’t skip the process of stuffing the dough with scallions and rolling into spirals. The scallions and sesame oil add a lot of amazing flavor to the dough and the spiral form helps the buns proof and get really nice and puffy. It’s important to use good quality bread flour here to achieve the best airy and chewy texture. My go to bread flour is always Bob’s Red Mill. Their flour makes a huge difference in my milk bread and Reuben’s pizza dough. We love it so much!
The cool thing about this bread is that it’s not baked in an oven. Much like english muffins, these are cooked on the stove top in a skillet. The buns cook on each side for a few minutes until crusty and golden brown. Only takes a few minutes! Stick some cream cheese and lox inside of these guys and for a minute you’ll think you’re in the parking lot of Hightstown Hot Bagels!
Link nội dung: https://topnow.edu.vn/cho-bun-a54494