hello hi everyone! Wesley here. Today we’re diving back into our series dedicated to Chinese breakfast foods with a shot at a very simple but also deceptively difficult breakfast snack known as a “shao bing.” For those not familiar, a Chinese “shao bing” (roughly translating to Chinese “biscuit”) is a popular flakey and yeasted snack item that can be served in many different forms. Often times, you will come across it stuffed with sesame paste, green onions, eggs, Chinese pork floss, or even just served simply on its own. Today we’ll be doing our version with a few of my favorite additions, which is a simple wok fried egg, green onions, and some black and white sesame seeds for a colorful finish. While at the surface this one may seem like a fairly simple one to take on, the most challenging task today will be about achieving those flakey layers to our biscuits, without the inclusion of butter, which you would more commonly come across in European baking. I’ve got some user friendly solutions for this, as well as some more challenging tricks that take a bit more elbow grease and effort that we’ll dive into as well. Hope you try it. 

 

Yields 8

INGREDIENTS

  • 6-8 green onions

  • 1 tbsp sesame oil

  • 3 eggs

  • 1 tbsp shaoxing wine

  • 1/2 tsp corn starch

  • black and white sesame seeds

  • oil

INGREDIENTS (dough)

  • 200 grams (1.5 cups) AP flour

  • 5 grams (1/2 tbsp) kosher salt

  • 10 grams (1 tbsp) white sugar

  • 100 grams (1.25 cups) warm water

  • 1/4 tsp dry active yeast

PREP

  • SLICE the green onions thinly, set aside

  • COMBINE warm water and dry active yeast, then let sit for 10 minutes until bubbles form

  • COMBINE AP flour, kosher salt, and sugar in a separate bowl, then combine with the water/yeast mixture

  • KNEAD until a cohesive dough forms, then add to an oiled bowl, cover, and proof for 1 hour until 50% larger in size

  • WHISK eggs with shaoxing wine and corn starch, set aside

  • PUNCH the air out of the proofed dough, then roll out until paper thin, set aside

ON THE STOVE

  • HEAT a wok over medium heat, then add 4 tbsp peanut oil, and long yao

  • ADD the eggs to the wok, then rotate the wok to cook on as much of the wok surface as possible

  • LOOSEN the edges, then flip once the eggs are set (about 1 minute)

  • REMOVE from heat, then fold into a log

  • ADD the sesame oil to the center of the dough, followed by green onions and egg, then fold the dough closed and divide into 4 equal pieces

  • ADD the sesame seeds to a mesh strainer, then run under water until damp, and add to the cutting board

  • PRESS the the shao bing into the sesame seeds until coated, then add to a parchment paper lined baking sheet

  • BAKE at 400F for 15 minutes until golden brown

 

tagged with woo can cook, shao bing, chinese flatbread, sesame flatbread, chinese breakfast