This recipe for Shao Bing is easy to follow, resulting in a flatbread with a crispy exterior and a soft, chewy interior that features distinct layers. Perfect as a snack or accompaniment to your meals!

What is Shao Bing

In my previous Jiang Xiang Bing recipe, I mentioned that there are many types of “bing” in China.

Chinese people refer to various dough-based foods as “bing,” including mooncakes (yue bing) and red bean pancakes.

Shao Bing (烧饼) is a popular Chinese street food, though it may not be as widely known as scallion pancakes (葱油饼) or as common as shou zhua bing.

This flatbread is typically flaky and crispy on the outside while remaining soft and chewy on the inside.

It’s made from a simple dough that usually includes flour, water, and sometimes yeast, which can be rolled out, filled, and shaped in various ways.

Ingredients

Dough:

300 g all-purpose flour
3 g active dry yeast
10 g white sugar
180 g warm water (about 40°C or 104°F)

Oil Paste:

10 g all-purpose flour
20 g salt and pepper powder
40 g vegetable oil (such as canola or sunflower)

Topping:

Black and white sesame seeds (to taste)

Instructions

Kneading and Proofing the Dough

In a mixing bowl, combine 300 g of all-purpose flour, 3 g of yeast, and 10 g of sugar. Stir to mix evenly.
Gradually pour in 180 g of warm water while mixing with a spatula or your hands until the mixture forms a shaggy dough.
Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
Cover the dough with plastic wrap or a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.

Preparing the Oil paste

In a small bowl, combine 10 g of all-purpose flour with 20 g of salt and pepper powder. Mix thoroughly.
Add 40 g of vegetable oil to the dry ingredients and stir until you achieve a smooth, paste-like consistency. Set aside.

Making the Shao Bing

Once the dough has risen, gently punch it down to release air. Transfer it to a floured surface and knead briefly.
Divide the dough into 8 equal portions (each about 60 g).
Take one portion of the dough and roll it out into a large circle, approximately 2-3 mm thick.
Use a small spoon or brush to evenly spread a layer of the prepared oil mixture over the surface of the dough circle.
Using a knife, make a single cut in the circle. Then, start rolling from one edge slowly, pinching the end to seal. Gently press down the rolled dough to flatten it into a round shape. For specific techniques, please refer to my video.
Brush a little water on the surface of the shao bing, then coat it with a layer of black and white sesame seeds. Gently press down with your hands to flatten it a bit, and the raw dough is ready!

Cooking the Shao Bing

Preheat an electric griddle or skillet over medium-low heat and brush it with a thin layer of oil.
Place the prepared shaobing on the griddle and cook, flipping occasionally, until both sides are golden brown and crispy (about 5-7 minutes). Adjust the heat as necessary to avoid burning.
If desired, you can cover the pan with a lid to help the shaobing puff up while cooking.

Baking (Optional)

For an extra crispy texture, preheat the oven to 180°C (356°F).
Once the shaobing are cooked on the griddle, transfer them to the oven and bake for an additional 5-10 minutes to achieve a crunchier crust.
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Shao Bing Recipe

This recipe for Shao Bing is easy to follow, resulting in a flatbread with a crispy exterior and a soft, chewy interior that features distinct layers. Perfect as a snack or accompaniment to your meals!

Course Breakfast, Side Dish

Prep Time 40 minutes
Cook Time 15 minutes

Servings 4

Calories 383kcal
Ingredients
Dough:
300 g all-purpose flour
3 g active dry yeast
10 g white sugar
180 g warm water about 40°C or 104°F
Oil Mixture:
10 g all-purpose flour
20 g salt and pepper powder
40 g vegetable oil such as canola or sunflower
Topping:
Black and white sesame seeds to taste
Instructions
Kneading and Proofing the Dough
In a mixing bowl, combine 300 g of all-purpose flour, 3 g of yeast, and 10 g of sugar. Stir to mix evenly.
Gradually pour in 180 g of warm water while mixing with a spatula or your hands until the mixture forms a shaggy dough.
Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
Cover the dough with plastic wrap or a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.
Preparing the Oil Mixture
In a small bowl, combine 10 g of all-purpose flour with 20 g of salt and pepper powder. Mix thoroughly.
Add 40 g of vegetable oil to the dry ingredients and stir until you achieve a smooth, paste-like consistency. Set aside.
Making the Shao Bing
Once the dough has risen, gently punch it down to release air. Transfer it to a floured surface and knead briefly.
Divide the dough into 8 equal portions (each about 60 g).
Take one portion of the dough and roll it out into a large circle, approximately 2-3 mm thick.
Use a small spoon or brush to evenly spread a layer of the prepared oil mixture over the surface of the dough circle.
Using a knife, make a single cut in the circle. Then, start rolling from one edge slowly, pinching the end to seal. Gently press down the rolled dough to flatten it into a round shape. For specific techniques, please refer to my video.
Brush a little water on the surface of the shao bing, then coat it with a layer of black and white sesame seeds. Gently press down with your hands to flatten it a bit, and the raw dough is ready!
Cooking the Shao Bing
Preheat an electric griddle or skillet over medium-low heat and brush it with a thin layer of oil.
Place the prepared shaobing on the griddle and cook, flipping occasionally, until both sides are golden brown and crispy (about 5-7 minutes). Adjust the heat as necessary to avoid burning.
If desired, you can cover the pan with a lid to help the shaobing puff up while cooking.
Baking (Optional)
For an extra crispy texture, preheat the oven to 180°C (356°F).
Once the shaobing are cooked on the griddle, transfer them to the oven and bake for an additional 5-10 minutes to achieve a crunchier crust.
Nutrition
Calories: 383kcal | Carbohydrates: 62g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 1940mg | Potassium: 91mg | Fiber: 2g | Sugar: 3g | Vitamin C: 0.003mg | Calcium: 13mg | Iron: 4mg