Mianbao

Thanks, Tropicalsenior, I knew some of this but learned more reading it. Thanks, Pastrygirl as well!

Once again Liuzhou I thank you for your recipe.

yes and i said: " Thanks for the clarification! I am very new to making Chinese breads so its easy to get lost. Very interesting I have never had a sweet bing ever, only scallion and savory like these https://en.wikipedia.org/wiki/Bing_(bread). The bing have a very similar recipe and cooking style to the Mo where you make a dough rather than making a batter like a pancake or crepe which is why I mistakenly called it Bing. " after I said this I asked more questions which you ignored.

Ok it looks like this forum is not full of friendly advice, it's just full of people who want to argue semantics and be 'right' rather than assist people looking for information about the dynamics of Chinese cooking.

ok well I am not here to argue linguistics especially because I dont know enough to do so. I was just explaining my reasoning for calling it bing. I am simply trying to find out about how to make bing or mo. like in 腊牛肉夹馍

Also I am pretty sure the original recipe is not sweet at all but they are using sugar as a feeder for the yeast. So forgetful of me i should have clarified as I was probably trying to ask does the sugar with yeast cause the dough to become more glutinous, and make for a better combination?

Thanks for the clarification! I am very new to making Chinese breads so its easy to get lost. Very interesting I have never had a sweet bing ever, only scallion and savory like these https://en.wikipedia.org/wiki/Bing_(bread). The bing have a very similar recipe and cooking style to the Mo where you make a dough rather than making a batter like a pancake or crepe which is why I mistakenly called it Bing. The recipe you posted looks alot like the first recipe i posted but without vegetable oil. it looks like as long as its 1:2 water to flour I should be ok? When I searched the forum for rou jia mo your post about making it came up but not the recipe so I appreciate you posting it here, thank you!

As you can tell by my name I love bread, and serendipitously people mispronounce my name Brad/Bread so that's a bonus. Though I am new to making bread and I am starting with bing. My grandpaw-inlaw taught me how to make giant scallion bing and it is delicious! Though he does not use sugar (he uses too much salt though, haha). I want to make small bings for my Rou Jia Mo tomorrow and i found many recipes but they are usually divided by sugar and no sugar. so my question is: Which is the best to use Sugar or No sugar? or am I way off base and need to change my recipe completely? Thanks Everyone! Recipe examples: ▢3½ cups all-purpose flour(by weight, each cup is equivalent to 150 grams) ▢ 2 teaspoons active dry yeast (about 8 grams) ▢ ¾ teaspoon salt ▢ 1 1/2 cups warm water (depending on humidity) ▢ 1 tbs veg oil (optional) or 1 tbsp organic evaporated cane juice/rock sugar/ granulated sugar 2 tsp active dry yeast 2 1/2 cups flour 1 tsp baking powder 1/2 tsp sea salt 1 cup water vegetable oil (for the pan)