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

Cook Time 15

Servings

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