Homemade Flaky Shaobing

Ingredients

• 3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Filling options: scallions, sesame seeds, red bean paste, lotus seed paste, etc. Filling options: scallions, sesame seeds, red bean paste, lotus seed paste, etc.

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 42g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Gradually add warm water while stirring until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. 3.
   Divide the dough into small balls and roll each ball into a thin circle.
4. 4.
   Brush the surface of the dough with vegetable oil and sprinkle the desired filling evenly.
5. 5.
   Roll up the dough tightly, starting from one end, to form a long cylinder.
6. 6.
   Coil the cylinder into a spiral shape and flatten it gently with your palm.
7. 7.
   Repeat steps 3-6 for the remaining dough and filling.
8. 8.
   Heat a non-stick pan over medium heat and cook the Shaobing for about 3-4 minutes on each side until golden brown and crispy.
9. 9.
   Serve hot and enjoy the flaky layers of Shaobing with your favorite dipping sauce or as is.

Treat your ingredients with care...

• Scallions — Finely chop the scallions and ensure they are evenly distributed on the dough for a burst of flavor in every bite.
• Sesame seeds — Toast the sesame seeds lightly before using to enhance their nutty aroma and taste.
• Red bean paste — Use a thick and smooth red bean paste for a luscious filling.
• Lotus seed paste — If using homemade lotus seed paste, make sure it is well-cooked and sweetened to balance the flavors.

Tips & Tricks

• For extra flakiness, brush the Shaobing with a thin layer of oil before cooking.
• Experiment with different fillings to discover your favorite flavor combinations.
• Serve Shaobing warm for the best texture and taste.
• If the dough becomes too sticky, lightly dust it with flour while rolling.
• Leftover Shaobing can be stored in an airtight container and reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the homemade flaky Shaobing as a delightful breakfast option or as a snack alongside your favorite hot beverage. Pair it with a dipping sauce like soy sauce or sweet chili sauce for an extra burst of flavor.

Presentation advice

Arrange the golden Shaobing on a platter, showcasing their flaky layers. Garnish with a sprinkle of sesame seeds or chopped scallions for an appealing presentation.