葱饼 | CHINESE MUFFINS

How would you say  "葱饼" in English? I have to confess that I have absolutely no idea! So I'm just going to call them Chinese Muffins because, just like their English counterparts, they are yeast-based and baked in a skillet.  

葱饼
Adapted from 阿芳的3杯麵粉72變 by 蔡季芳

Makes 10

Dough
3 cups all-purpose flour
2 tablespoons caster sugar
1½ teaspoons instant yeast
1¼ cups water
1 tablespoon olive oil
Flour for dusting

Filling
Approx 200 grams spring onion
½ teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil

Place flour, sugar, yeast and 1 cup water into a large mixing bowl. Using a pair of chopsticks, stir ingredients together. After the water begins to be absorbed, add the remaining water little by little.  Use your hands to gently knead into a dough.

Add the oil and knead until the dough becomes very smooth.

Cover the dough and leave to proof for 30 minutes.

While the dough is proofing, wash and dry the spring onions. Cut finely. Marinate with salt, black pepper and olive oil.

Gently turn dough onto lightly floured work surface. Divide the dough into 10 equal portions. Roll out each into a tongue shape.

Fill each with spring onion filling. Let the 2 long sides meet and pinch edges together.

Form into a snail. Dust your palm with a little flour and press each piece to flatten.

Cover and leave to rest for 5 minutes.

Heat some olive oil in a skillet over medium heat.  Uncover the muffin rounds and gently transfer them to the skillet.  Cook both sides of the muffins for 4 - 5 minutes until the bottom of muffin turns golden brown.

Confession: These really ought to look like pancakes (instead of like English muffins) but even though I rolled them out they bounced right back up!