Photograph of the finished Shaobing

China · Bánh mì dẹt vừng nhiều lớp Shaobing

Shaobing

2 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.9 lb
  • Photograph of Dry yeast Dry yeast 0.6 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 5.6 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.7 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Molasses Molasses ⅓ cup
  • Photograph of Baking powder Baking powder 0.4 oz

Method

  1. 1 Knead the flour with yeast and warm water for 15 minutes, then let it rise for 1 hour.
  2. 2 Toast the dry flour with oil in a pan for 4 minutes until it forms a paste to make the separating layer.
  3. 3 The oil-based batter is what creates the layers inside; simply brushing with oil won't make the cake separate into layers.
  4. 4 Roll the dough into sheets, brush with flour and oil, sprinkle with salt and pepper, and roll them into tubes.
  5. 5 Cut the tube into sections, then flatten them into discs 1.5 cm thick.
  6. 6 Brush diluted molasses onto the surface, then press into sesame seeds and bake at 200 degrees for 20 minutes.

With an appliance

  • Air fryer 1 hr 44 min

    Replace step 6: spray both sides of the shaobing with oil, run the air fryer at 215 degrees for 13 minutes and flip at minute 7; sesame seeds crisp up sooner than the oven, space them out and make multiple batches if needed.

Start cooking