London Restaurants’ Best Bread Recipes for Coronavirus Stay at Home | Eater London

"A recipe for flaky, layered bings (scallion pancakes) that uses a simple flour-and-boiled-water dough rested for two hours, portioned (about 100 g each), brushed with melted butter and finely chopped spring onion, then rolled, coiled and chilled before the final roll-out. The pancakes are shallow-fried in a fair amount of oil (ideally in a cast-iron pan) at around 170°C to achieve a crisp, flaky exterior; cook roughly three minutes per side until the edge cracks under pressure. The method prioritizes technique (rolling, coiling and chilling) to build layers and recommends draining excess oil before serving." - Adam Coghlan