Introduction: Cong You Bing Croissants
Cong you bing, or scallion pancake, is a popular street food in Asia that’s flaky and crispy on the edges, yet chewy on the inside. Why not combine this famous pancake recipe with another flaky favourite - a croissant! 🥐 Can’t go wrong with this tasty Asian and French fusion.
I found the original recipe from Inga Lam on YouTube (see below). Since I wanted to make this recipe into a croissant, I remixed the dough recipe to ensure the dough will rise and give all those layers a croissant must have.
Step 1: Make the Dough
This dough will make 8 croissants.
For the dough you will need:
- 2 medium bowls
- 360 g all purpose flour + more for dusting
- 250 mL warm water
- 5 g active dry yeast
- 15 g sugar
- 5 g salt
In a bowl, add warm water heated to 110 F/43 C and combine with the active dry yeast and 5 g of the sugar. Set aside while the yeast activates.
In the other bowl, combine the flour, remaining sugar, and salt and whisk together. Add yeast mixture and mix with your hands until combined.
Lightly dust the countertop with flour and turn out the dough. Kneed until the dough is slightly sticky but smooth, approximately 10 minutes.
Oil one of the bowls and place the dough inside. Cover with plastic wrap and let the dough proof in a warm, dry place for 1 hour or until it doubles in size.
Step 2: Make the Roux and Chop Scallions
The roux is what helps give scallion pancakes the crispy edges and also helps the scallions stick to the dough. When the pancakes are made into croissants, the roux will also help give the croissants the familiar crunchy exterior.
To make the roux you will need:
- 1 medium pot
- 125 mL oil
- 60 g flour
You will also need 4 scallions.
While the dough rests, make the roux by combining oil and flour in a medium saucepan over high heat. Constantly stir until thickened and the roux can coat the back of a spoon.
Set aside and let cool to room temperature.
To prepare the scallions. first wash the scallions and chop the root ends off. Thinly slice the green ends and set aside.
Step 3: Assemble the Pancakes and Croissants
To form the pancakes and croissants you will need:
- 200 g or less butter (room temperature)
- 5 g five spice powder
- Prepared roux
- Prepared scallions
Once the dough has risen, divide the dough into eight balls.
Take one of the dough balls and roll it out into a rectangular shape as thin as possible. Brush the roux on top and sprinkle some of the scallions and five spice on top.
Begin rolling the dough from the long side of the rectangle into a log and seal any edges. Roll the log into a pinwheel and seal the edges. Repeat with the remaining dough balls. Cover and let rest on a parchment lined tray for 20 min to allow the dough to relax.
Flatten each ball slightly and then roll out as thin as possible. You should now have eight scallion pancakes which can be pan fried and enjoyed as the classic cong you bing, or you can continue below for the croissants!:
Take one of the pancakes and evenly spread one side with some of the softened butter and stack the next pancake on top. Repeat until you have stacked four pancakes. Repeat with the remaining four pancakes to make two stacks of four.
Flatten and roll out the stacks slightly and divide into quarters. Take each quarter and stretch it into a triangular shape and roll into a croissant. Cover croissants and let rise for another hour.
Step 4: Bake
Towards the end of the proof time, preheat your oven to 355 F/ 180 C.
Once the dough has proofed and the oven preheated, uncover the croissants and bake for 30 minutes, or until golden brown.
Transfer to a wire rack to cool before serving warm.
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