Taiwanese Bakery Braided Scallion Bread

Make Taiwanese Braided Scallion Bread with me, just like the ones you find in the Asian bakeries! This is a fragrant, fluffy bread that I loved as an after school snack as a child. It’s almost back to school season, so I’m sure your kids will too! Made with a base of my mom’s best Asian Milk Bread recipe, this recipe uses green onions to add tons more flavor! Scallion bread is the perfect snack – so savory and soft!

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• My Weekly Baking Ritual With My Mom
• Keeping Milk Bread Moist and Fluffy with Tangzhong
• Scallion Bread: My Happiest Childhood Memories
• Scallion Bun Ingredients
  • Tangzhong
  • Plain Milk Dough
  • Scallion Oil
  • Egg Wash
• How To Make Scallion Buns
  • Tangzhong
  • Milk Bread Dough
  • Scallion Oil
  • Final Steps

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My Weekly Baking Ritual With My Mom

I made 5 different kinds of Asian Bread with my mom from ONE BASE DOUGH. She’d baked every weekend for as long as I could remember, and now, I join her sometimes as we prep our baking for the week. I love this weekly baking ritual, because it gives us time to connect, and I swear, it’s way better than any store-bought bread. This week, I baked so many different kinds of breads with my mom, including the classic Milk Bread, Chinese Hot Dog Bun, Chocolate Marble Bread, and last but not least, the scallion bread.

Keeping Milk Bread Moist and Fluffy with Tangzhong

Why is homemade Asian bread is so fluffy and soft? Asian bread adds an extra ingredient called “Tangzhong 湯種”. It is a roux made with flour and water that helps keep the bread extra moist and soft when added to your dough. With Tangzhong, your Milk Bread will come out perfect every time.

Before adding this not-so-secret ingredient into your dough, It’s cooked until paste-like and fully cooled. To help you save some time, make it the night before and keep it in the fridge until you’re ready to bake.

Scallion Bread: My Happiest Childhood Memories

One of my happiest memories growing up was eating this braided scallion bread while walking to school, and this recipe brings me right back! Beautifully braided and covered in green onion oil, this scallion bread is so fragrant, but each bite ends on the sweet flavors of the milk bread. It’s is just like the ones you find at any Asian bakery.

The scallion oil we use for this bread is simple, and super vegetarian friendly! It takes only 4 ingredients: scallions, white pepper, oil, and salt.

Scallion Bun Ingredients

• 2 ½ cup 360 g purpose flour
• 3 tablespoons 36 g sugar
• ½ teaspoon salt
• 1 teaspoon active dry yeast
• 50 g water
• 1 egg
• 60 g milk
• 2 tablespoons Butter room temperature

Tang Zhong

• 2 tablespoons all purpose flour 16g
• ½ cup water 114 g

Egg Yolk Mix

• 1 egg yolk
• 1 tbsp milk

Scallion Oil

• 4-6 stalks Scallion chopped
• 1 tsp white pepper
• 2 tablespoon Oil
• Salt to taste

How To Make Scallion Buns

Tangzhong

• Mix two tablespoons of flour and ½ cup of water. Once combined, bring it to a simmer.
• Simmer on medium heat for 3-4 minutes or until it thickens and becomes a roux. Remove from heat and store in an air-tight container in the fridge for 2 hours or until it has thoroughly cooled down. You can prepare the step the night before to save time.

Milk Bread

• Add flour, sugar, salt, yeast, egg, milk, chilled tangzhong, and water in a stand mixer. Mix until thoroughly combined; this will take around 10 minutes; the dough may seem sticky at first, but keep mixing until it is thoroughly combined.
• Next, add in room temperature butter, turn on the stand mixer, and mix for another 10-15 minutes or until combined. You can check if the dough is ready by stretching the dough; it should be elastic and see-through. Refer to Youtube Video to get a sample of how to test the dough.
• Once the dough is smooth and no longer sticky, form it into a ball, cover it with a damp towel, and let it rest for 1 hour or until it doubles in size.

Final Steps

• Punch out the air bubble and cut the dough into nine even pieces; cover with a damp towel to prevent the dough from drying out.
• Take one piece of the dough, and flatten it with your hand. Roll out the dough with a rolling pin, pushing out all the bubbles. Roll the dough to an oval shape, around 5 inches lengthwise.
• Next, Roll the dough down from the top, making sure there are no air bubbles, and pinch the opening close.
• Roll the dough around 12 inches length-wise.
• Once all the dough has been rolled out, take three pieces of the dough, and braid it criss-cross style till the end, tucking in the ends. Repeat with the rest of the dough; you can make three loaves.
• Let the bread rest for 30 minutes, then brush on the egg-wash mixture.
• In the meantime, prepare the green onion by seasoning it with white pepper and oil. Mix well and set aside.
• Evenly spread out the green onion mixture all over the dough, and sprinkle on salt to season.
• Bake at 385 for 15-20 minutes.

Baking Asian Bread is Easy, just follow these easy recipes!

Taiwanese Bakery Braided Scallion Bread

By Tiffy Cooks

5 from 3 votes

Make Taiwanese Braided Scallion Bread with me, just like the ones you find in the Asian bakeries! This is a fragrant, fluffy bread that I loved as an after school snack as a child. It's almost back to school season, so I'm sure your kids will too! Made with a base of my mom's best Asian Milk Bread recipe, this recipe uses green onions to add tons more flavor! Scallion bread is the perfect snack – so savory and soft!

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Cook ModePrevent your screen from going dark

Prep Time:1 hour hr

Cook Time:20 minutes mins

Resting Time:1 hour hr 30 minutes mins

Total Time:2 hours hrs 50 minutes mins

Course: Breakfast, Snack

Cuisine: Asian, Taiwanese

Diet: Vegetarian

Keyword: Asian Food, Asian Recipe Easy, Asian Recipes, asian snack, Bread, bread recipe, buns, Easy Recipes, milk bread, scallion

Servings: 3 loaves

Calories: 659kcal

Ingredients

• 2 ½ cup all purpose flour
• 3 tablespoons sugar
• ½ teaspoon salt
• 1 teaspoon active dry yeast
• 50 g water
• 1 egg
• 60 g milk
• 2 tablespoons Butter room temperature

Egg Yolk Mix

• 1 egg yolk
• 1 tbsp milk

Scallion

• 4-6 stalks Scallion chopped
• 1 tsp white pepper
• 2 tablespoon Oil
• Salt to taste

Tang Zhong

• 2 tablespoons all purpose flour 16g
• ½ cup water 114 g

US Customary – Metric

Instructions

Tangzhong

• Mix two tablespoons of flour and ½ cup of water. Once combined, bring it to a simmer.
  
• Simmer on medium heat for 3-4 minutes or until it thickens and becomes a roux.
  
• Remove from heat and store in an air-tight container in the fridge for 2 hours or until it has thoroughly cooled down. You can prepare the step the night before to save time.
  

Milk Bread:

• Add flour, sugar, salt, yeast, egg, milk, chilled tangzhong, and water in a stand mixer. Mix until thoroughly combined; this will take around 10 minutes; the dough may seem sticky at first, but keep mixing until it is thoroughly combined.
  
• Next, add in room temperature butter, turn on the stand mixer, and mix for another 10-15 minutes or until combined. You can check if the dough is ready by stretching the dough; it should be elastic and see-through. Refer to Youtube Video to get a sample of how to test the dough.
  
• Once the dough is smooth and no longer sticky, form it into a ball, cover it with a damp towel, and let it rest for 1 hour or until it doubles in size.
  

Final Steps

• Punch out the air bubble and cut the dough into nine even pieces; cover with a damp towel to prevent the dough from drying out.
• Take one piece of the dough, and flatten it with your hand. Roll out the dough with a rolling pin, pushing out all the bubbles. Roll the dough to an oval shape, around 5 inches lengthwise.
• Next, Roll the dough down from the top, making sure there are no air bubbles, and pinch the opening close.
• Roll the dough around 12 inches length-wise.
• Once all the dough has been rolled out, take three pieces of the dough, and braid it criss-cross style till the end, tucking in the ends. Repeat with the rest of the dough; you can make three loaves.
  
• Let the bread rest for 30 minutes, then brush on the egg-wash mixture.
• In the meantime, prepare the green onion by seasoning it with white pepper and oil. Mix well and set aside.
• Evenly spread out the green onion mixture all over the dough, and sprinkle on salt to season.
  
• Bake at 385 for 15-20 minutes.

Nutrition

Calories: 659kcalCarbohydrates: 99gProtein: 16gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 142mgSodium: 489mgPotassium: 238mgFiber: 4gSugar: 14gVitamin A: 601IUVitamin C: 3mgCalcium: 81mgIron: 6mg