Mix the flour and warm water (about 38 degrees Celsiuin a bowl and knead until they create this flaky texture, cover with a plastic wrapper to proof for about 1 hour.
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.
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.
Roll the dough into a cylindrical piece and cut the dough into 6 even portions.
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.
Pinch the end between your fingers, and dip into the sauce.
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.
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.
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).