The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Two Green Onion Breads ~ I turned our kitchen into a street food stall!

PalwithnoovenP's picture
PalwithnoovenP

Two Green Onion Breads ~ I turned our kitchen into a street food stall!

I was alone in the house this Sunday with nothing to do, my thoughts automatically turned to making bread. But what bread? There's not much stuff in the pantry and I want to enjoy the bread on the same day when my parents arive. I also want a bread like "that bread from that nice lady at the end of that narrow alley" you know what I mean. Days before I've been pondering about the wonderful world of street food; how quick, easy and convenient it is delivered to you and how delicious and varied they are; opening my own food cart someday or just going on a street food trip. Personally, I think a date night eating street food with just the two of you holding hands and savoring the whole experience is sometimes most of the time much much more romantic than a dinner by candle light with a glass of Merlot to go with your medium rare filet mignon. So I decided I will make a bread that will fit the street food culture like what i see from the world; quick, rustic, almost no need for utensils to eat, delicious. No muss, no fuss!

I saw a bunch of soggy green onions (which is one of my favorites in almost any food) in the fridge almost rotten so instead of throwing them out they found their way in these breads. After a lot of trimming and cleaning I gathered an amount enough for eight rolls, most of what was left over were the one closer to the white parts so the breads don't have that lovely greens in them. I was feeling lazy or daring that day too so in true street food fashion, I didn't measure a thing when I made these, I also made two breads of contrasting textures to offer variety to my "customers" family.

The first one is a flaky roll like the one I've posted here before but I used a lower protein flour here for ease of "lamination" and a less bready texture. Each roll was rolled flat and brushed with oil and sprinkled with toasted sesame seeds and chopped green onions, rolled like a spring roll and coiled into a snail and flattened a bit. After twenty minutes of rest, they hit the pan and are done when golden brown on both sides.



Shards fill the plate when I cut it. You can see the layers of dough studded with green onions and sesame.



I served this with fried chicken akin to the classic fried chicken and biscuits. When I'm searching the fridge earlier I saw theseforgotten pieces of chicken thighs that I deboned and marinated about a week ago so I could also name this post "Feast of Forgotten Foods" :P Super super flavorful from the extra long marination, no need for a sauce.



The second one is a soft and chewy lean roll. I used a strong flour and incorporated the green onions in the dough. I made a wetter dough to encourage a more open crumb to fit my intended purpose. I formed blobs of dough into rough circles and again after a twenty minute rest, cooked in a heated pan until golden brown on both sides.



The crumb has distributed holes of larger size than most and studded with green onions.



I served them with braised minced pork in oriental spices. The hearty rolls are perfect for mopping the saucy minced pork and the green onion flavor complements it well.



I served both breads/meals on our old table with old utensils for maximum effect! It's truly a wonderful experience, I was like the vendor and mom and dad are my patrons (well, they really are)! In the end we all truly had an awesome meal!


Thank you very much!

Comments

dabrownman's picture
dabrownman

English Muffins.  I love street food.  Now, pretty much the world over, you can go to new place and eat out while walking from truck to stall! and try out all the local specialty foods and flavors.  Sadly, the local cities and counties around here are starting to regulate these people right out of business because the brick ad mortar places are really getting hurt and the local governments make their money off of taxing and regulating the heck out of the B&M businesses.  Soon it will be another great business put out of business by too much government protecting those that pay their freight.  Sad really.

Love your post thogh and happy baking 

PalwithnoovenP's picture
PalwithnoovenP

That's too sad. Luckily, small businesses are encouraged here as long as they do not cause public nuisance (e.g. vendors/carts obstructing pavements, compromising public health ) and farmer's and night markets are emerging usually sponsored by large companies and/or the local government.

Glad you liked this one, happy baking too!

RoundhayBaker's picture
RoundhayBaker

...spring onions? If so, then I can make these and will definitely do so. Great idea and they look great too.

PalwithnoovenP's picture
PalwithnoovenP

I call them spring onions too but used the term green onions because I don't see or hear the term "spring onions" often. Just to make sure, I checked online and found out that spring onions are more mature version of green onions with a more intense flavor, I always thought they were the same! I can say, I have a mixed English vocabulary; I once called "garbage can" rubbish bin and I got weird looks from my colleagues!

isand66's picture
isand66

These look fantastic.  I was going to say the same thing DA said as they remind me of a loaded English Muffin which I've been meaning to make myself.

I wish I had a couple here along with your fried chicken and your minced pork.

Regards,
Ian

PalwithnoovenP's picture
PalwithnoovenP

These are really delicious and easy to make!

tom scott's picture
tom scott

I'm from Washington but currently in Taiwan - one of the world leaders in street food.  Being without an oven I have begun making a "bhatura" bread.  Tonihgt I wll need to make more and had planned on adding green onion.  My mother-in-law's caretaker is from Indonesia.  She loves the bread and next week I will show her how.  I love the Taiwan green onion bread.

PalwithnoovenP's picture
PalwithnoovenP

I want to go to Taiwan too and enjoy the fabulous food and night markets! The fried chicken sandwich I made was inspired by famous Taiwanese street foods cong you bing and da ji pai. Bhatura is delicious, pillowy and crispy and green onions would work well in it.

Have a wonderful time with the people who will eat your bread!

Mini Oven's picture
Mini Oven

And I too was transported back to Asia with the green onion addition.  Yummy!   

PalwithnoovenP's picture
PalwithnoovenP

Green onions are really delicious and some Asian cuisines wouldn't be the same without them.

KathyF's picture
KathyF

I love green onions. I am going to have to try it in rolls as yours look absolutely delicious!

PalwithnoovenP's picture
PalwithnoovenP

Remember to post it too! They're really good!

quinny's picture
quinny

I'm planning to make a large loaf with sesame seeds and green onion but not sure if the green onion will stay fresh in the bread for a few days. Should I use dried green onion instead of fresh? Do you think it will be better or worse.

PalwithnoovenP's picture
PalwithnoovenP

I have never used dried green onion in my breads but fresh green onions stay fresh for a few days, about three days in my case because the breads never last more than that!

Good luck!

isand66's picture
isand66

You can use the fresh onions in your bread with no issues and it will last as long as the bread does.

quinny's picture
quinny

Thank you. I'll definitely try that.