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Shao Bing
Chinese Sesame Flatbread
A classic Chinese layered and flaky flatbread, generously coated with sesame seeds. Shao Bing is a delightful breakfast staple, often enjoyed with savory accompaniments like youtiao (Chinese fried dough sticks) or served as a side to various Chinese dishes.
๐ง ์ฌ๋ฃ
- 300 g All-purpose flour(You can also use bread flour for a chewier texture.)
- 180 ml Warm water(Approximately 40-45ยฐC (104-113ยฐF). Adjust slightly based on flour absorption.)
- 4 tbsp Vegetable oil(For the dough and for brushing.)
- 2 tbsp Sesame paste(Tahini can be substituted if Chinese sesame paste is unavailable.)
- 1 tsp Salt
- 1/2 cup Sesame seeds(White or black sesame seeds, or a mix.)
- 2 tbsp Additional vegetable oil(For brushing the dough before rolling.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the dough: In a large bowl, combine the flour and salt. Gradually add the warm water while mixing with chopsticks or a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to work with.
โฑ๏ธ 10 minutes active, 30 minutes resting - 2
Prepare the filling and roll the dough: While the dough rests, mix the sesame paste with 2 tablespoons of vegetable oil and the remaining 1 teaspoon of salt (optional, adjust to taste) in a small bowl until smooth. If the sesame paste is very thick, you can add a tiny bit more oil to make it spreadable. Once the dough has rested, lightly flour your work surface and roll the dough into a large rectangle, approximately 30x40 cm (12x16 inches) and about 2-3 mm thick. Spread the prepared sesame paste mixture evenly over the surface of the dough, leaving a small border around the edges. Brush the surface with the additional 2 tablespoons of vegetable oil. Carefully roll up the dough tightly lengthwise, like a jelly roll, to create a long log. Cut the log into 8 equal portions.
โฑ๏ธ 20 minutes - 3
Shape the Shao Bing: Take each portion and flatten it slightly with your palm. Roll each flattened piece into a round disc, about 10-12 cm (4-5 inches) in diameter. Brush the top surface of each round with a little water or oil, then press them firmly, sesame-seed-side down, onto a plate or tray filled with sesame seeds. Ensure the seeds adhere well to the surface. Gently press the seeds into the dough with your hand or a rolling pin to help them stick.
โฑ๏ธ 15 minutes - 4
Bake the Shao Bing: Preheat your oven to 200ยฐC (400ยฐF). Place the shaped Shao Bing on a baking sheet lined with parchment paper, ensuring there is some space between them. Bake for 15-20 minutes, or until the Shao Bing are puffed up, golden brown, and the layers are visibly flaky. The aroma of toasted sesame will fill your kitchen.
โฑ๏ธ 15-20 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe key to flaky Shao Bing is the layering created by rolling the dough. Ensure you roll it tightly in step 2.
- โIf Chinese sesame paste is unavailable, tahini is a good substitute, though it might have a slightly different flavor profile.
- โFor best results, serve Shao Bing warm, shortly after baking, when they are at their most tender and flaky.
- โYou can adjust the amount of salt in the sesame paste filling to your preference.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Savory: Add finely chopped scallions or a pinch of five-spice powder to the sesame paste mixture.
- Sweet: Mix sugar into the sesame paste filling, or add a drizzle of honey before rolling.