Kitchen Recipe Collection
Shaobing (Sesame Flatbread)
Flaky, multi-layered baked Chinese flatbreads encrusted with toasted sesame seeds. Often split open and stuffed with sliced beef or fried eggs for breakfast.
- Prep
- 60 min
- Cook
- 20 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 6 servings
- 3 cups all-purpose flour
- 1 tsp active dry yeast
- 1 cup warm water
- 1/2 cup all-purpose flour (for roux)
- 1/4 cup hot cooking oil (for roux)
- 1 tsp Chinese five-spice powder
- 1 tsp salt
- 1 tbsp soy sauce mixed with 1 tbsp water (glaze)
- 1/2 cup white sesame seeds
Equipment
- Rolling pin
- Baking sheet
- Pastry brush
Instructions
- 1
Make the Yeast Dough
Dissolve the yeast in warm water. Mix with the 3 cups of flour to form a smooth dough. Let rest for 30 minutes.
- 2
Make the Oil Paste (Roux)
In a small bowl, mix the 1/2 cup flour, salt, and five-spice powder. Pour the hot oil over it and stir into a paste.
- 3
Roll the Dough
On a floured surface, roll the rested yeast dough into a large, thin rectangle.
- 4
Apply the Oil Paste
Spread the savory oil paste evenly over the entire surface of the dough rectangle.
- 5
Fold and Roll
Roll the dough up tightly into a long cylinder, trapping the oil paste inside.
- 6
Divide into Portions
Cut the cylinder into 6 equal pieces.
- 7
Seal the Ends
Pinch the exposed ends of each piece shut so the oil paste doesn't leak out.
- 8
Shape the Buns
Flatten each piece with a rolling pin, fold it in thirds like a letter, and roll it out again into a rectangle.
- 9
Apply Glaze
Brush the smooth top of each flatbread with the soy sauce and water glaze.
- 10
Add Sesame Seeds
Dip the glazed side directly into a plate of white sesame seeds, pressing gently so they stick.
- 11
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 12
Bake the Shaobing
Place on a baking sheet and bake for 18-20 minutes until puffed, flaky, and deeply golden brown.
Cooking Tips
- The lamination process (folding the oil paste inside the yeast dough) is what creates the incredibly flaky, pastry-like layers.
- Ensure the oil is hot when pouring it into the flour for the roux to properly cook the flour.
Variations
- Sweet Shaobing: Use a filling of brown sugar and tahini instead of the savory five-spice roux.
- Stuffed: Slice horizontally and stuff with braised beef (Roujiamo style) or fried eggs.
Nutrition Estimate
310 calories · 7g protein · 48g carbs · 10g fat · 2g fiber per serving
