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Bacon Bing Bread: a Breakfast-y Take on Classic Chinese Pancakes

I will forever and ever love the fluffy softness of bao, but I’m never one to turn down a fluffy, crispy, bing bread. I love scallion pancakes, or cong you bing, or whatever you might call them. What’s not to love about multiple layers of crispy, flaky dough. Especially when it’s stuffed with bacon. Yes, bacon. Mike and I had a random package of bacon in the fridge and we were chatting about what to make with it and Mike came up with bing bread. I was instantly enamored, threw some dough together and here we are.

This is a really easy recipe to make and if you’re thinking of having a lazy Sunday brunch, just make them the day before, freeze them (with parchment in between), then fry them up when you want to eat them. If you haven’t had Chinese bing before, they’re essentially a flaky, multilayered, laminated pancake. Just like a laminated dough, fat is put in between layers to help puff up the space between.

Bing are made with hot water dough, which helps with flakiness. It also happens to be easier to roll out because hot water doughs don’t have as much gluten– the hot water denatures the proteins so the dough making the dough less stretchy so you can roll it out thinner. Thin equals lots and lots of layers, which is a good thing.

Basically, all you really need to know about this is: bacon + crispy layers + eggs + ketchup = deliciousness. Done. Hope you guys have an awesome weekend!