Two Classic Sichuan Pepper Bings (酥饼/回饼)

A couple pastries featuring Sichuan Peppercorn! In this video we'll teach you how to make a cookie called Subing (酥饼), together with a soft, chewy bun from Yunnan call Huibing (回饼).

0:00 - Why have Sichuan Pepper in Desserts?
1:57 - Note about Sichuan Pepper Oil
2:26 - Sichuan Pepper Cookies, Subing
5:18 - Sichuan Pepper Buns, Huibing
9:10 - Other approaches in Pastries?

The dish Steph was discussing in the outro can be found here :)
https://www.youtube.com/watch?v=csZ0sGXWMII

SOURCING

You should be able to find Sichuan pepper oil at most Chinese or Asian supermarkets, but it's also easy to purchase online. Either red or green Sichuan pepper oil are completely ok here:

Weee: https://www.sayweee.com/en/product/Yaomazi-Sichuan-Pepper-Oil/86392

Amazon: https://www.amazon.com/Spicy-Sichuan-Peppercorn-5-07oz-Market/dp/B00CJL8SV6

Mala Market: https://themalamarket.com/collections/regional-chinese-sauces-pickles/products/sichuan-pepper-oil-yaomazi-rattan-pepper-oil

50Hertz: https://50hertzfoods.com/products/red-sichuan-pepper-oil

(none of the above are affiliate links because we're bad at making money, but full disclosure that our Patrons can get 10% off Mala Market products)

SICHUAN PEPPER COOKIES

(note: the percentages in the parentheses are baker percentages https://en.wikipedia.org/wiki/Baker_percentage - just ignore them if you're unfamiliar)

Wet ingredients:

* Beaten Egg, 30g (15%)
* Sugar, 70g (35%)
* Salt, 6g (3%)

Oils:

* Sichuan Pepper Oil (花椒油), 16g (8%)
* Lard (猪油) -or- ghee, 84g (42%)

Dry Ingredients:

* Cake flour (底筋面粉), 200g
* Baking powder (泡打粉), 2g (1%)
* Baking soda (苏打粉), 2g (1%)
* Milk powder (奶粉), 20g (10%)

(plus extra beaten egg for the egg wash)

Whisk together the wet ingredients, minus the oils, until the sugar is incorporated and the egg is slightly foamy. Add the oils, whisk until incorporated.

Sift in the dry ingredients, fold with a spatula until combined. Chill it down in the fridge (15 minutes cool climate, 60 minutes hot climate).

Place a couple pieces of plastic wrap onto your work surface. Lay the dough on, press it flat, and cover with the plastic wrap. Roll it out into a 1/2 cm thick rectangle. Toss back into the fridge for another quick 15 minutes if in a hot climate.

With a bench scraper, cut the dough into 4cm x 3cm cookies. Lay on a baking tray, and brush the top with beaten egg. Bake for 13 minutes at 175C.

Cool down on a cooling rack.

SICHUAN PEPPER HUIBING

(note: the percentages in the parentheses are baker percentages https://en.wikipedia.org/wiki/Baker_percentage - just ignore them if you're unfamiliar)

* Bread flour (高筋面粉), 200g
* Yeast (酵母), 3g (1.5%)
* Salt, 6g (3%)
* Sugar, 36g (18%)
* Milk powder (奶粉), 20g (10%)
* Water, 110g (55%)

* Sichuan pepper oil (花椒油), 14g (7%)
* Lard -or- ghee, 10g (5%)

Mix all the ingredients together except the oil, until it becomes a shaggy dough. Knead for 1-2 minutes until it becomes a rough ball.

Move onto the work surface, perform the 'chai mian' motion that we describe at 5:51 (or a stand mixer on speed two) for ~five minutes, or until the the dough is no longer craggily. Then, slap the dough 100 times in the manner we describe at 6:23 (or use a stand mixer on speed five), or until the dough is stretchy enough that you can see your fingers through the dough if you stretched it into a film. Place the dough back into a bowl.

Add the oils and knead until the oils are absorbed, about ~5 minutes. Slap the dough again for 200 times (or, stand mixer at speed five) until it's reached the same stage as before. Form into a smooth ball, ferment for one hour.

Portion the dough into 15 gram balls. Shape in the manner we describe at 7:56. Let the balls sit for 15 minutes to let the gluten relax.

Shape the balls once again. Proof for 30 minutes. Bake for 12 minutes at 130C.

______
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified

Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg

Видео Two Classic Sichuan Pepper Bings (酥饼/回饼) канала Chinese Cooking Demystified