Shao Bing

Build the Meal Around Shao Bing

• Soy milk
• Youtiao tucked inside
• Braised beef

Making Shao Bing, Step by Step

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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 200°C / 390°F fan / 220°C / 430°F / gas 7 for 20 minutes, until deep gold, puffed and hollow-sounding.

   Mark done Start 20 min timer

Related guide: Prep, cook and total time.

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A Few Notes

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.

Leftovers

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

Shao Bing: Your Questions Answered

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.