Shao Bing

Method

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1. Mix the 400 g flour, yeast, salt, sugar and warm water into a soft dough and knead 8 minutes. Cover and prove 60 minutes.

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2. Heat the oil until it just shimmers, take it off the heat and whisk in the 60 g flour, salt and five-spice to a smooth paste. Cool.

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3. Roll the dough into a large rectangle about 3 mm thick.

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4. Spread the cooled paste right across it in a thin even layer.

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5. Roll up tightly from the long edge, then cut into 8 pieces.

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6. Stand each piece on its cut end, press it down and roll it into an oval about 1 cm thick.

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7. Brush the tops with the loosened maltose and press them face down into the sesame seeds.

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8. Set them sesame up on a lined tray and rest 20 minutes.

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9. Bake at 200C fan / 220C / gas 7 for 20 minutes, until deep gold, puffed and hollow-sounding.

   Mark done Start 20 min timer

Chef’s Tips

• Flour cooked into the oil, not oil alone. That is what holds the layers.
• Maltose wash so the sesame sticks and the colour deepens.
• They should sound hollow when tapped.

Pairing Suggestions

• Soy milk
• Youtiao tucked inside
• Braised beef

Storage & Reheating

In a tin for 2 days. Re-crisp in a hot oven for 5 minutes. Freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.