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Chinese Sesame-Scallion Bread
This bread, known as zhima dabing—which translates as “large sesame pancake”—is similar to Chinese scallion pancakes, but is larger, thicker and has a lighter, fluffier crumb. The addition of sweet (also called glutinous) rice flour gives the crust a unique crispness and the interior a satisfying chew. If you can't find sweet rice flour with the baking ingredients, check the Asian aisle for a white box labeled “mochiko,” the Japanese term for the flour. Chop the scallions by thinly slicing them first, then running the knife over them a few times to further break them down. To keep the scallions fresh, prep them toward the end of the dough's one-hour rising time.
grams (1⅔ cups) all-purpose flour, plus more if needed
grams (¼ cup) sweet (glutinous) rice flour
01In a stand mixer fitted with the dough hook, mix both flours, the yeast and 1 teaspoon of salt on low until combined, about 30 seconds. In a liquid measuring cup or small bowl, whisk the water and honey until dissolved. With the mixer on low, slowly pour the honey water into the flour mixture. Continue mixing on low until an evenly moistened dough forms, about 1 minute. Stop the mixer and check the dough; if it feels wet or very sticky, add an additional 1 to 3 tablespoons all-purpose flour. Continue mixing on low until smooth, about 4 minutes. The dough should feel tacky but not stick to your fingers.
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