Like fresh dough with a succulent flavor that bursts in your mouth from the first bite? Try this easy recipe for an authentic Chinese snack to enjoy whenever you like!
In China, shaobing bread (bing bread) is a common type of street food, with a wide variety of fillings.
Today, we are going to talk about my personal favorite version of this great snack!
The traditional method of making shaobing does not add yeast, and it has a hard texture.
I will put less yeast in my recipe to make it feel softer and crisper, but without waiting for the dough to proof for enough time, which is so-called half-proof dough.
Ingredients for dough:
- 1) 300 grams of low-gluten white flour
- 2) 150 grams of warm water
- 3) 50g of sesame paste
- 4) 15g of light soy sauce
- 5) 15g of vegetable oil
- 6) 2g of yeast
- 7) A pinch of salt and fennel powder to taste
- 8) A pinch of Sichuan peppercorn powder
- 9) Sufficient sesame to coat the shaobing
Step 1: Mix the flour and warm water (about 38 degrees Celsius) in a bowl and knead until they create this flaky texture, cover with a plastic wrapper to proof for about 1 hour.
Step 2: In a bowl, add the sesame paste, light soy sauce, and a little salt and mix well. Then add 15 grams of cooking oil, Sichuan peppercorn powder, fennel powder and mix thoroughly.
Step 3: Apply a small amount of cooking oil on the kneading board, knead the dough into a thick piece and apply the paste (step2) on the surface of the dough thoroughly.
Step 4: Roll the dough into a cylindrical piece and cut the dough into 6 even portions.
Step 5: Roll each piece into a ball. If you want to make more pieces, you can make them as large or small as you would like.
Step 6: Pinch the end between your fingers, and dip into the sauce.
Step 7: Dip the wet end of the dough into the sesame seeds. Place the dough pinched-side down onto the cutting board and use the Rolling Pins to press the shaobing to be flat.
Step 8: Preheat the pan and put the shaobing into the pan for a few minutes and flip over the shaobing, make sure two sides of shaobing become a little yellow. Remove the shaobing.
Step 9: After you have preheated the oven, place the completed shaobing onto the middle rack of your oven and back until golden brown (about 8 minutes at 180 degrees Celsius).
After the sides of the shaobing start to bulge, it is ready to serve.
With this particular low-gluten flour, I add a little bit of extra water. This helps keep the dough a little softer. If you use high-gluten flour, the dough will be hard.
The yeast must be properly dissolved. Yeast is what makes the dough rise, and should be rested at room temperature. Make sure you rest your dough for about 1 hour but do not rest it for too long.
The preparation of sesame paste is also very important. To make it step-by-step: first mix well with light soy sauce, add the vegetable oil and then add fennel powder and Sichuan peppercorn powder. The ratio of fennel and Sichuan peppercorn powder is 1:1. If you prefer a bit of extra flavor, you can add a little star anise powder so that it pops out. I usually add some fennel, Sichuan peppercorn, star anise as a- “1:1:0.5” ratio and these three seasonings can be used afterwards without frying.
Don’t be shy by making the dough too thin. If the dough Is too thin, the insides will start to leak out, and your shaobing won’t keep their flavor or look as pretty.
The reason we put the shaobing into the pan is that they will form the texture before putting into the oven. If you are using an electric baking pan, it’s best not to put a lid on it when it is baked.