Scallion Bing

Ingredients

• 250 grams refined flour (maida), sifted + for dusting
• 20 grams rice flour, sifted
• 3 grams instant dry yeast
• 1 tablespoon sugar 
• 1½ teaspoons salt + for sprinkling
• 1 tablespoon sesame oil + for applying
• 3 cups finely chopped spring onion greens
• White sesame seeds for sprinkling
• Oil for shallow frying
• Spice mix
• 2 teaspoons white pepper powder
• 2 teaspoons 5-spice powder 
• 2 teaspoons salt

Method

1. Mix together ½ cup warm water, yeast, and sugar in a bowl. Set aside for 5 minutes for the yeast to activate.
2. Take refined flour in a mixing bowl, add rice flour, salt and the activated yeast, mix well and knead into soft dough. Add warm water if needed.
3. Add sesame oil and continue to knead till well combined.  
4. Apply some sesame oil on the inside of a large bowl. Place the dough in it, cover with a damp muslin cloth and set aside to prove for 35-40 minutes or till the dough doubles in volume.
5. Gently knead the dough and divide into 2 equal portions. Shape each portion into a ball.
6. Dust with a little refined flour and roll the balls into rectangles. Apply some oil on one rectangle, sprinkle white pepper powder, 5 spice powder, salt and spread a generous portion of spring onion greens on one side of the rectangle. Fold it. 
7. Apply some oil over the folded part and place a generous portion of the spring onion greens over one half and fold over the remaining half. Press to seal the edges.
8. Sprinkle some refined flour and roll it out into a square. Similarly shape the other portion of the dough.  Cover and allow to prove for 20-25 minutes.
9. Apply some water on the dough squares and sprinkle white sesame seeds.
10. Heat sufficient oil in a pan. Place the dough squares and apply some water on top of it as well and sprinkle white sesame seeds. Cover and cook on low heat for 10-15 minutes. Carefully flip and cook the other side uncovered on low heat for 10-12 minutes.  
11. Drain on an absorbent paper and cut into wedges. Serve.