Shaobing
ShaoBing, Chinese old style bread.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups all-purpose flour
- 150 ml warm water ( , around 35 degree C (10ml for adjusting ))
- 2 teaspoons yeast
- 1 teaspoon sugar
- pinch of salt
- sesame oil
- light soy sauce for brushing
- toasted sesame seeds
- 2 tablespoons sesame paste
- 1.5 tablespoons sesame oil
- 2 tablespoons Sichuan peppercorn ( , adjust according to personally preference)
- pinch of salt
Instructions
- 1
Melt sugar and yeast with warm water. And then mix with flour and salt. Knead until smooth.
- 2
Cover with a wet cloth and proof for around 30 minutes in warm places until 1 and 1/2 times in size.
- 3
Mix sesame paste with salt and sesame oil until well combined. Toast Sichuan peppercorn with lowest fire and then ground it after cooling down.
- 4
Coat the operating board with sesame oil. Roll out to a large rectangle (mine around 30cm long and 20cm wide). Spread the mixed sauce and Sichuan pepper powder evenly.
- 5
Roll the dough up tightly starting from the long side. Try to stretch the dough slightly during this process cause we just want more layers inside the Shaobing.
- 6
Cut into six portions and blend the two ends of each portion together (to wrap the fillings inside) and make round balls.
- 7
Preheat oven to 180 degree C around 365 degree F if you plan to bake them.
- 8
Brush each one with light soy sauce and then press them gently into a bowl with toasted sesame seeds. Turn around and coat the other side.
- 9
Bake for around 15 to 20 minutes until the outside surface becomes stiff and brown. Or heat up a plan over medium fire and then pan fry the first side around 5 minutes over medium fire and then the second side 4 minutes over low fire. Both sides should be crispy and slightly browned.