Home Pet & Animal Scallion Oil Bread, Chong Yo Bao (nut-free, egg-free)

Scallion Oil Bread, Chong Yo Bao (nut-free, egg-free)


scallion oil bread freshly baked in a square pan

This Scallion Oil Bread recipe is impressed by a Chinese language bakery bread known as Chong Yo Bao. This bread is comfortable and fluffy as a result of tangzhong technique and is nut-free and egg-free. My son stated that this bread reminds him of Scallion Pancakes however in bread type.

My scallion oil bread recipe is freed from peanuts, tree nuts, eggs, fish, shellfish, soy, and sesame as written and simple to adapt for dairy free. Moreover, this recipe is low in sodium, simply sufficient to offer it taste however not salty.

Disclaimer: Please test that every one components are appropriate in your allergic reactions and make sure to ask your medical care crew concerning any allergy associated questions (I don’t share medical recommendation). As an Amazon Affiliate I earn from qualifying purchases.

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Chinese language Bakery Breads

For about 20+ years I might cease by Cafe Bakery and order some Chinese language bakery goodies akin to raisin bread for my mother. After they closed, I made The Greatest Raisin Bread for her utilizing the tangzhong technique which leads to comfortable breads that keep recent. The tangzhong technique actually interprets to “soup technique” (tong ju in Cantonese).

One other favourite Chinese language bakery bread that my husband likes as a snack is chong yo bao 蔥油包, which suggests scallion oil bread. Typically they’re additionally known as inexperienced onion buns. Scallion oil bread is a savory bread with scallions layered into the bread. Typically there’s somewhat little bit of bacon and typically the buns are topped with sesame seeds.

My recipe merely consists of scallions, oil, and a contact of salt. Nonetheless, I did put together some turkey bacon so as to add to this recipe however my household ate all of it earlier than I may begin baking. I added directions for this recipe variation within the recipe notes.

scallion oil collage, how the tangzhong looks, example of a cooking thermometer with optimal temperatures for yeast, how the dough should look after 1 minute of mixing, and close up of scallion oil bread
Key suggestions in making scallion oil bread. Prime left: the tangzhong is prepared when it appears like mashed potatoes. Prime proper: use a roasting and yeast thermometer to test the milk temperature, mine has markings with optimum temperatures for yeast. Backside left: how the dough ought to take care of 1 minute of blending, if it’s dry test your liquid measuring spoons and cups and some drops of milk or oil will make a distinction. Backside proper: voila, scallion oil bread! It’s formed like a cinnamon roll however with scallions.

Half 1: Dough Making Steps and Ideas

The method of creating the tangzhong is straightforward and takes lower than 5 minutes to organize. Cook dinner somewhat water and flour in a small pan and with a flat whisk. The roux will thicken the dough with no need further flour. Permit the tangzhong to chill down a bit whilst you collect your dough components. For extra tangzhong background info, confer with my raisin bread recipe.

Use a thermometer to test the temperature of your heat milk. My roast and yeast thermometer can measure between 105°F to 180°F. The best temperature for yeast is between 105°F to 115°F and if the milk is simply too scorching, then that may kill the yeast and if it’s not heat sufficient then your yeast will rise and proof slowly.

Should you don’t have a stand mixer, you’ll be able to nonetheless make this recipe. Use a spatula to mix the yeast combination, flour, tangzhong, and oil in a mixing bowl till all of the components are blended collectively. The dough could be too shaggy to knead by hand so strive utilizing a rounded dough scraper or a big sturdy silicone spatula to fold the dough over till the dough is easy. Resist the urge so as to add extra flour.

Meeting and proofing course of. Prime left: I stretched the dough to an roughly 11 x 16 inch rectangle and unfold 3/4 of the scallion oil combination over the bread. Prime proper: Then I rolled it up into a protracted log, reduce it into thirds, reduce the thirds into 3 items. Backside left: Dip every roll into the remaining scallion oil and place them dipped facet up in a parchment paper lined pan. Backside proper: That is how the rolls will take care of proofing for about 30 minute, proper earlier than they go into the oven.

Half 2: Meeting and Baking Steps and Ideas

I use a 8×8 sq. pan to bake this recipe, you probably have a 9×9 pan, that’s high quality too. Should you needed to double the recipe, use a 13×9 pan. Should you needed to bake them on a baking sheet, I like to recommend a shorter baking time, maybe 25 minutes.

Line the pan with parchment paper to stop the buns from sticking to the pan. Should you occurred to purchase the parchment paper liners I really helpful in my Make Potato Residence Fries in an Air Fryer recipe, these match completely and are straightforward to make use of.

Form like a cinnamon roll: There are additionally many inventive methods to form the bread and my inspiration for this scallion oil bread recipe had been cinnamon rolls. I gently flattened the dough after it had risen, generously unfold the scallion oil combination over it, then rolled it up earlier than reducing it into particular person rolls to proof and bake in a sq. pan.

Allergy Conscious Chong Yo Bao

This scallion oil bread recipe is freed from peanuts, tree nuts, eggs, fish, shellfish, soy, and sesame as written.

If allergic to exploit, you’ll be able to simply adapt this recipe by changing the cow’s milk with one other milk of your selection or water.

I haven’t examined this recipe with gluten-free flours and may’t make a advice.

scallion oil bread in a pan
close up of scallion oil bread

Scallion Oil Bread, Chong Yo Bao (nut-free, egg-free)

This scallion oil bread recipe is impressed by a Chinese language bakery bread known as chong yo bao. This bread is comfortable and fluffy as a result of tangzhong technique and is nut-free and egg-free.

Rising & proofing 1 hour 30 minutes
Whole Time 2 hours 40 minutes
Creator Sharon Wong @ Nut Free Wok


  • 1/2
  • 1/4
    all-purpose flour


  • 1/2
    non-fat milk
    use any sort (entire milk, non-dairy, or heat water)
  • 1
    granulated sugar
  • 1
    2 1/4 teaspoon
  • 2
    all function flour
    plus 1-2 tablespoons for dusting work floor
  • 2
    olive oil or impartial oil
    plus 1/2 teaspoon for oiling a bowl
  • 1/2

Scallion Oil

  • 8
    stalks scallion
    high quality chopped (~ 1 1/2 cups)
  • 1
    olive oil or impartial oil
  • 1/4
    optionally available
  1. In a small pot, mix 1/2 cup water and 1/4 cup flour. Cook dinner on medium warmth, use a whisk to stir constantly till the liquid is absorbed and the flour combination appears like mashed potatoes (roughly 4 to 4.5 minutes). Put aside to chill.

  2. Microwave the milk for 15-20 seconds till heat (or heat it up no matter manner you usually do, the milk temperature must be roughly 105-115°F). Pour the milk right into a mixing bowl of a stand mixer, add the yeast and sugar and use the whisk from step 1 to combine till the sugar is dissloved and the yeast is just not clumpy. Examine that the yeast is lively by ready 5-10 minutes to see if the yeast combination is barely bubbly or foamy.

  3. Add 2 cups flour, 2 tablespoons olive oil, and salt to the blending bowl. Use a spatula to scrape the entire tangzhong into the blending bowl. Use a dough hook to combine at lowest pace for 1 minute. If the dough appears dry, add any additional drops of oil or milk in your measuring cups/spoons. Cease the mixer, scrape the edges of the bowl down, and proceed mixing at low pace for 10 extra minutes. Resist the urge so as to add extra flour.

  4. Oil a 4 cup (or medium sized) bowl with a couple of drops of olive oil. Scrape the dough off the dough hook, scrape the edges of the bowl, and switch the dough into the oiled bowl. Use a spatula to show the dough over a couple of instances to coat each side with oil and canopy the dough with plastic wrap and a dry dish towel. Permit the dough to rise in a heat, draft-proof place to rise (akin to in a chilly oven, close to the oven mild turned on) for 1 hour for the yeast to double (could be prepared in 45 minutes in case you are in a rush). Permit about 25 minutes whole to organize the dough to rise.

  5. Whereas the dough is rising, line a sq. baking pan (8×8) with parchment paper, put aside. High quality chop the scallions (1/4 inch or smaller) and switch to a bowl. Add the remaining oil and salt (if utilizing), stir to mix, and put aside.

  6. After 1 hour, the dough ought to doubled in dimension, switch it to a flippantly floured work floor (save the plastic wrap to reuse later). Stretch or use a rolling pin to form the dough right into a 11 x 16 inch rectangle, roughly 1/4 inch thick. Unfold about 3/4 of the scallion oil combination on the dough after which roll the dough up alongside the lengthy facet in order that you find yourself with a protracted skinny log as an alternative of a brief huge one.

  7. Minimize the log into 9 items, dip one finish of the roll within the bowl of scallion oil, and place them dipped facet up within the parchment paper lined pan in a 3×3 grid. Unfold the remaining scallions and oil on prime of the rolls, cowl with the plastic wrap and dish towel and return to the nice and cozy, draft-proof place for a second rise for 25 minutes.

  8. Take the proofed, unbaked rolls out of the oven, enable them to proceed to proof whereas preheating oven at 350°F (test {that a} center rack is in place). When the oven is scorching, take away the towel and plastic wrap, and bake for 30-35 minutes till the bread is golden brown. Cool the bread within the pan on a cooling rack and serve when cool to the touch. When cooled to room temperature, retailer leftover bread in an hermetic coated container for freshness.

Recipe variation: should you occur to have a couple of items of cooked bacon or turkey bacon, chop them up and sprinkle them in after you add the scallion oil combination in step 6. 

Our Favourite Chinese language Bakery Recipes

It’s such a pleasure to go to any bakery and pick a deal with, however the native mother and pop Chinese language bakeries in San Francisco have a particular place in my coronary heart and my cultural meals heritage. I really feel a tragic when the mother and pop owned Chinese language bakeries shut when as a consequence of retirement however it represents a cultural loss.

Including to my unfounded emotions of mother guilt, my youngsters don’t have the identical freedom and pleasure to take pleasure in bakery treats as a consequence of meals allergic reactions. As a substitute, I share these favourite Chinese language bakery recipes in order that all of us can have some nice recipes and benefit from the satisfaction of creating them to swimsuit our allergy and dietary wants each time we would like.

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