Shao Bing (flatbread)

Hsiao-Ching Chou
Hsiao-Ching Chou
June 14, 2020
Shao bing is a classic Chinese flatbread that is often served as an accompaniment to a bowl of warm soy milk. It can be used for sandwiches, such as for the Red Braised Beef Sandwiches.
Prep Time
Cook Time
Shao Bing (flatbread)
5 (1)
¼ cup
Vegetable oil
3.25 cup
All-purpose flour
⅔ cup
Boiling water
⅓ cup
Cold water
1 tsp
Kosher salt
¼ cup
¼ cup
Toasted sesame seeds
½ cup
Finely chopped green onions, optional

1. Prepare the roux

Heat 1/4 cup vegetable oil in a small pan over medium heat until the surface of the oil starts to shimmer. Add 1/4 cup all-purpose flour to the oil and stir with a rubber spatula to combine.
Prepare the roux

2. Cook and rest roux

Reduce the heat to low. Stir the roux mixture for about 3 minutes, or until the color is lightly browned. Turn off heat and transfer roux to a heatproof bowl. Set aside.

3. Combine dough ingredients

Add 3 cups of all-purpose flour in a large heatproof bowl. Stir in 2/3 cup boiling water. Gradually add the 1/3 cup cold water and stir to combine.
Combine dough ingredients

4. Make a dough ball

Bring the dough together to form a ball. Then, you can use your hands, but be careful because the dough will be hot.
Make a dough ball

5. Knead dough

Turn the dough out onto a flour-dusted surface. Knead the dough for about 2 minutes until smooth.
Knead dough

6. Roll out dough

Roll out the dough into a rectangle that’s roughly 18 inches by 12 inches.
Roll out dough

7. Preheat Oven

Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Bottom

8. Add the roux

If the roux has separated, stir it to combine. Brush about 4 tablespoons of the roux on the dough, leaving about a 1/2-inch border.
Add the roux

9. Add salt

Sprinkle on the 1 teaspoon of kosher salt all over the roux.
Add salt

10. Roll into a log

Starting from the bottom edge, roll the dough into a large log.
Roll into a log

11. Pinch to seal

Pinch the seam to seal the log.
Pinch to seal

12. Cut into 8 pieces

Cut the log of dough into 8 pieces.
Cut into 8 pieces

13. Roll each piece

Turn a piece of dough so that the cut side faces you. Roll out the dough into a rectangle roughly 5 inches long and 3 1/2 inches wide.
Roll each piece

14. First fold

Fold the rectangle into thirds, like a brochure. Start with the bottom and fold a third way up. Then fold the top flap down to overlap with the bottom flap.
First fold

15. Second fold

Turn the folded dough 90 degrees so that the open edge is facing you. Roll the dough out again to 5 inches by 3-1/2 inches. Repeat the tri-fold step. (Optional: You can add some finely chopped green onions into the fold.)

16. Brush with water

Brush the flat side of the dough with water.
Brush with water

17. Press into sesame seeds

Press the dampened dough into the sesame seeds.
Press into sesame seeds

18. Roll out

With the sesame side up and the open edge toward you, roll out the dough to 5 inches by 3 inches.
Roll out

19. Place on tray

Line the solid pan with a piece of parchment paper that has been cut or folded to size. Place the bread on the pan. Repeat with remaining dough pieces.
Place on tray

20. Bake

Bake the shao bing for about 10-15 minutes, or until they puff up. Turn the shao bing and bake for another 3-4 minutes until there are some golden spots.
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Bottom
00:20 Timer

21. Let cool and serve

Remove the baked shao bing and let them cool slightly before serving. You can eat them like toast and spread on some butter. Or you can serve them as part of a Chinese breakfast with warm soy milk, or with eggs. You can use these for sandwiches, too.
Let cool and serve
© 2013 - 2020 Anova Applied Electronics, Inc.