Shao Bing (烧饼)
烧饼 Shao BingSay it: shao-BING
Shao Bing is a traditional Chinese layered flatbread with a crisp sesame-seed crust and a tender, flaky interior. Originating from Shandong province, it has been a breakfast staple across northern China for centuries. The bread is often split open and filled with savory ingredients such as braised beef, eggs, or youtiao (fried dough sticks). Its signature flaky texture comes from a laminated dough made with both hot and cold water, while the toasted sesame seeds on top deliver a nutty aroma that makes it irresistible when fresh from the griddle.
Shao Bing (烧饼)
烧饼, Shao Bing
Pronounced shao-BING
- Serves
- 8
- Prep
- 50 min
- Cook
- 25 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large bowl, combine 2 1/4 cups (285 g) of the flour with the salt. Slowly pour in the boiling water while stirring with chopsticks or a wooden spoon until a shaggy dough forms. Let it cool for 5 minutes.
Add the room-temperature water and the remaining 1 cup (125 g) flour. Knead on a lightly floured surface for 6–8 minutes until the dough is smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
Meanwhile, heat the 3 tablespoons (45 ml) vegetable oil in a small pan until hot. If using Sichuan peppercorns or five-spice powder, stir them into the hot oil, then remove from heat and let cool completely. This is your scallion oil or spiced oil.
Divide the rested dough into 8 equal pieces. Roll each piece into a thin rectangle about 8 × 5 inches (20 × 13 cm). Brush generously with the cooled spiced oil.
Roll the rectangle tightly from the long side into a cylinder, then coil the cylinder into a snail shape. Flatten gently with your palm and roll out again into a 5-inch (13 cm) round disc about ¼ inch (6 mm) thick.
Brush the top of each disc lightly with water, then press one side firmly into a plate of sesame seeds so they adhere well.
Heat a large cast-iron skillet or nonstick pan over medium heat. Place the shaobing sesame-side down and cook for 3–4 minutes until the seeds are golden and the bottom is crisp. Flip and cook the second side for another 3–4 minutes until both sides are deep golden and sound hollow when tapped.
Transfer to a wire rack. Repeat with the remaining discs, adjusting heat if the bread browns too quickly. Serve warm.
Regional variants
In Beijing and other northern cities, shaobing is frequently split and stuffed with braised beef or served alongside congee. Sweet versions exist in some regions, brushed with maltose syrup instead of savory oil.
Cook's notes
- For extra flaky layers, chill the oiled and coiled dough for 15 minutes before the final rolling.
- Traditional Shandong versions often include chopped scallions mixed into the oil; stir in 2–3 finely chopped scallions if desired.
- Leftover shaobing can be reheated in a dry skillet or toaster oven to restore crispness.
Serve with
Braided fried dough sticks (youtiao), warm soy milk, or braised beef slices
Make ahead and storage
Best eaten fresh, but can be frozen after cooking. Reheat from frozen in a 350°F (175°C) oven for 8–10 minutes until crisp.
