INTRODUCTION

People’s Republic Of China has a massive land area and there are many many different type of cuisines in different part of China. While most of the immigrants are migrated from southern costal cities of China, there are still many traditional cakes and breakfast items in other parts of China that are not common in South East Asia.

These items can be healthier and tastier too.. From my years of travelling in China, I did have some limited exposure of various types of pancakes or cakes served in China. They are delicious but is totally not common here. Therefore, I have decided to take a plunge and introduce recipes that I think the locals may like it.. Well, promoting a new recipe is tough and it will indirectly hit my readership.. But since I like to eat, I like to try and who know some readers may think the same as me..

Shao bing you tiao (烧饼油条） is such a popular term in Chinese literature to denote humble breakfast items that usually goes with soya bean milk or very watery porridge made of quinoa or rice..

While you tiao or Chinese crullers are very popular in this region and I doubt if any readers do not know of this well liked breakfast item, I presumed not many readers will know its counter part – shao bing. Well, i have eaten a few times when I visited in Taiwan and stationed in Shanghai. It can be sweet or savoury.

As personally, I like sweet shaobing, I will share with all a recipe of sweet shao bing which is crispy, flaky and aromatic.. It did not turn soft easily and even after 3 days, it is still very crispy. I have made a mistake in the shape, it should be round for sweet version whereas oblong for savoury version. Hope readers will pardon me for that.

Readers may be surprised that there is a lot of write up of shao bing in Wikipedia, as per Wikipedia:

“Shaobing (shāo bǐng), also written shao bing or sao bing,is a type of baked, unleavened, layered flat bread bread in Chinese cuisine. Shaobing can be made with or without stuffing, and with or without sesame on top. Shaobing contains a variety of stuffings that can be grouped into two main flavors: savory or sweet. Some common stuffings include red bean paste, black sesame paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat, or beef or pork with spices. Shaobing is not very well known in southern China, unlike other northern dishes like mantou, baozi, and youtiao. Some unique varieties of shaobing can be completely unheard of in the south. Different types of shaobing are often associated with certain cities and towns. Shaobing is a common breakfast item. Filled shaobing are usually eaten with soy milk and tea, while unfilled ones are usually eaten with steamed eggs or a breakfast meat dish. In the Mandarin cuisine tradition, shaobing are served with hot pot (huǒguō) in winter or soy milk. “ (Source: https://en.wikipedia.org/wiki/Shaobing)

WHAT IS REQUIRED

Servings: 8 烧饼

Water dough

• 120 grams of plain flour or all purpose flour
• 50 grams of plain water
• 40 grams of cooking oil or lard
• 1 tablespoon of white sugar

Oil dough

• 80 grams of top flour or low protein flour
• 30 grams of cooking oil or lard

Fillings

• 80 grams of castor sugar
• 15 grams of top flour or low protein flour
• 10 grams of water
• 10 grams of maltose
• 1 tablespoon of milk powder (optional)

Coating

• Some white sesame seeds
• 1 tablespoon of corn syrup mix with 1 tablespoon of water

STEPS OF PREPARATION

• Pre-heat the oven to 180 degree Celsius

• Put all the water dough ingredients in a big  bowl, stir and knead until well mixed. Divide into 8 equal portions. Let it rest for 15 minutes.

• Put all the oil dough ingredients in a big bowl, stir and knead until well mixed. Divide into 8 equal portions. Let it rest for 15 minutes.

• Put all the filling ingredients in a bowl, stir until well combined. If it is very difficult to handle, put the most additional one tablespoon of top flour. Should the need arises, chill until firm before dividing into 8 equal portions.

• Take one portion of water dough, shape round, flatten it , put a portion of oil  dough on top of the water dough, seal it and shape it round. Use a rolling pin to roll the ball into a rectangular shape as evenly and as thin as possible. Roll it up like you are preparing Swiss roll. Turn the “Swiss roll” direction with the shorter side pointing at you. Use a rolling pin to roll it again in a rectangular shape as evenly and as thin as possible.

• Roll it up again like you are preparing Swiss roll. Use the rolling pin to flatten it into a circle shape.. Put a filling ball on top of the rolled dough, seal the edges, shape it round, sprinkle with some water, coat with sesame seeds and use the rolling pin to roll it flat such that it look like a circular disc shape or oblong disc shape.

• Baked in the pre-heated oven of 180 degree Celsius  for 15-20 minutes or until the pastry puff up. Best served with traditional breakfast beverages such as soya bean milk.

CONCLUSION

I like this Shao bing. Possibly because it is sweet with bits of sesame seeds. it is flaxy and the sweetness is just nice to eat together with the flaky crust. For savoury version, just forget about the sweet fillings and substituted with spring onions , salt and sesame paste.  Of course you can also use the leftover moon cake paste for this shaobing. Lastly, be careful when you are eating, the debris will drop on the flour and best that you eat together with a plate.

Hope you like the post today. Cheers and have a nice day.

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