While on a recent trip to Yilan county in Taiwan, my friends and I fell in love with their local cuisines, especially spring onion pancakes and bread. Yilan’s Sanxing Township is a prime producer of juicy, sweet and succulent spring onions. A museum was actually opened in 2005 to introduce its cultivation and types of uses. At the museum, there were all kinds spring onion related food products ranging from sauces to biscuits, and even ice-cream, for sale.
Inspired by the spring onion buns we had in Yilan, I gamely made these spring onion pinwheel buns. Biting into it surely brought back fond memories of our happy days there. Mmmm… what a flavourful bread….yummy !
SPRING ONION BREAD
For the dough ingredients & method, please refer to ‘BASIC SWEET BREAD DOUGH”
While the dough is proofing, prepare :
(A) Spring Onion Filling Mixture
(mixed well together in a bowl)
80gm spring onions (scallions), diced
50ml melted butter (or 50ml garlic oil)
pinch of salt, to taste
1) When the dough is ready for use, divide bread dough into 3 equal portions and mould into balls. Leave to rest for another 15 mins.
6) Preheat oven at 180°C for 10mins. Before baking, egg-wash the bread (using the egg liquid in the spring onion mixture) and then put some spring-onion topping mixture on it. (Optional – you may also sprinkle some sesame seeds for an extra crunch)
New International Version (NIV)
2 Praise the Lord, my soul,
and forget not all his benefits—
3 who forgives all your sins
and heals all your diseases,
4 who redeems your life from the pit
and crowns you with love and compassion,
5 who satisfies your desires with good things
so that your youth is renewed like the eagle’s.