In a large mixing bowl, combine 300g flour and 3g salt. Gradually pour in 100g boiling water, stirring continuously with chopsticks until the mixture forms crumbly clumps.

Add 100g room-temperature water, stirring until the mixture becomes a loose, shaggy dough.

Knead the dough by hand until smooth and slightly soft. Divide it into two balls, brush each with a thin layer of oil, cover with plastic wrap, and let rest for 1 hour. This resting period allows the dough to relax and become pliable, making it easier to roll out.

Dice 200g beef tenderloin and finely mince it with a knife or a meat grinder.

In a mixing bowl, add minced beef, 10g light soy sauce, 5g dark soy sauce, 5g oyster sauce, 2g chicken powder (optional), 2g salt, and 5g starch.

Mix the beef and seasonings with chopsticks in one direction until fully incorporated.

Heat 15g of oil until it's hot and begins to smoke lightly. Pour the hot oil over the 50g chopped green onions in the beef mixture to release their aroma, then stir well to blend.

After resting, the dough should feel soft and smooth. Take one dough ball, place it on a lightly floured board, and roll it out into a rectangle, approximately 2-3mm thick.

Spread half of the beef filling evenly over the rolled dough, leaving about 1/6 of the dough at one end uncovered.

Make four cuts along the dough's length.

Starting from one end, fold the dough strip-by-strip over the filling, like folding a blanket, and press the edges to seal.

Gently press down on the folded dough with a rolling pin, then roll it out to an even thickness.

Lightly brush water over the top of the folded dough, then sprinkle with 10g sesame seeds.

Gently flatten the dough with a rolling pin until the sesame seeds are embedded.

Heat a flat-bottomed skillet over medium-low heat and add 15g oil. Carefully place the shaped shao bing into the skillet.

Cook on one side until golden and set, then pour in 1/2 bowl of water, cover with a lid, and steam for 5 minutes. This steaming step helps cook the beef through while keeping the flatbread soft and moist.

Once the water has evaporated, increase the heat slightly to crisp up the outside. Flip occasionally to ensure both sides are golden and crispy.

Remove the shao bing from the skillet and let cool slightly before slicing. Enjoy warm, as the aroma and flavors are most intense right out of the pan!