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This crispy yet tender Chinese scallion bread brings the authentic flavors of Asian street food right to your kitchen. The flaky layers packed with aromatic green onions create a perfect balance of textures that will transport you straight to the bustling markets of China.
I first made these shao bing during Lunar New Year celebrations when I was craving traditional street food from my childhood visits to China. My kitchen filled with the irresistible aroma of toasted sesame and green onions, and now this recipe has become our weekend breakfast tradition.
Key Ingredients
- All-purpose flour: Forms the foundation of your dough giving it structure while remaining tender
- Instant yeast: Ensures a reliable rise even for beginner bakers
- Warm water: Activates the yeast and brings the dough together
- Green onions: Provide the signature aromatic flavor and should be fresh for the best flavor
- Salt: Enhances the savory notes and balances the flavors throughout the bread
- Chinese 5-spice powder: Adds subtle warmth and complexity
- Maple syrup: Creates a beautiful golden crust and adds a gentle sweetness
- Oat milk: Helps create the perfect wash for a glossy finish
- Sesame seeds: Provide a nutty crunch and traditional finish
- Cooking oil combined with flour: Creates the crucial oil paste that gives shao bing its characteristic flaky layers
Step-by-Step Instructions
- Prepare the dough:
- Mix flour and yeast in a bowl, then gradually add warm water while stirring with chopsticks until no dry flour remains. Switch to hand kneading until you achieve a soft, smooth dough. Cover with a moist towel and a lid, allowing it to rise until it has increased by 50% in size, typically taking 30-35 minutes in a warm environment.
- Create the oil paste:
- Add flour to a small bowl while heating oil in a pan until bubbles form around a chopstick tip when inserted. Carefully pour the hot oil over the flour and stir quickly to create a smooth paste. Set aside to cool slightly while the dough continues to rise. This paste is critical for creating the signature flaky layers in your finished bread.
- Roll and fill:
- Dust your work surface with flour and roll the proofed dough into a large rectangle approximately 3mm thick. Aim for dimensions around 16"×10" for optimal thickness. Spread two-thirds of the oil paste evenly across the surface, then place chopped green onions in the middle section. Press them gently to adhere to the dough.
- Create layers:
- Fold the bottom third of the dough over the green onions, then spread the remaining oil paste and scatter more green onions on top. Fold the top third down to cover everything, creating a rectangular packet with three layers. Pinch all edges firmly to seal in the fillings, then flip so the seam side faces down.
- Prepare for baking:
- Whisk maple syrup and oat milk together to create a wash. Brush this mixture generously over the top of your dough, then sprinkle abundantly with sesame seeds, pressing gently to adhere. Using a serrated knife, cut the rectangle into six equal portions.
- Bake to perfection:
- Transfer the portions to a baking tray, spacing them about an inch apart. Bake in a preheated 475°F oven for 12 minutes until deeply golden brown. Test for doneness by tapping the bottom. A hollow sound indicates they are perfectly baked with a crispy exterior and fully cooked interior.
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My favorite moment with this recipe was watching my skeptical friends take their first bite during a dinner party. Their eyes widened in surprise at the complex flavors and perfect texture from such simple ingredients. The humble green onion transforms completely during baking, becoming sweet and intensely aromatic.
Making Ahead and Storage
Shao bing are best consumed immediately after baking when the exterior is at its crispiest. However, you can store leftovers in an airtight container at room temperature for up to 2 days. To refresh, sprinkle with a few drops of water and reheat in a 350°F oven for 5-7 minutes until crisp again. For longer storage, freeze fully cooled breads for up to one month and reheat from frozen at 350°F for 10-12 minutes.
Filling Suggestions
These versatile breads shine as vessels for various fillings. Try stuffing them with thinly sliced marinated tofu, tempeh, or seitan with pickled vegetables for a complete handheld meal. Another delicious option is a spread of hoisin sauce topped with julienned cucumber and carrots. For breakfast, try a light smear of vegan cream cheese with chili crisp. The slightly sweet dough complements both savory and spicy fillings beautifully.
Cultural Context
Shao bing has a rich history dating back over a thousand years in Chinese cuisine. Originally developed along ancient trade routes, these breads were designed to be portable, satisfying and long-lasting for travelers. The version with green onions became particularly popular in northern China, where wheat is the staple grain. Traditionally cooked in clay ovens, this modern adaptation brings the authentic flavors into home kitchens with standard equipment while preserving the characteristic flaky layers and aromatic filling.
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Frequently Asked Questions
- → What is Shao Bing bread made of?
Shao Bing bread is made of a soft yeast dough, a savory oil paste, fresh green onions, and sesame seeds for added texture and flavor.
- → Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser, and you might need to adjust the water content slightly.
- → How can I ensure the crust is crispy?
Brushing the dough with the maple syrup and milk wash, along with proper baking temperature, ensures a crispy and golden crust.
- → What can I stuff Shao Bing with?
Shao Bing can be stuffed with your favorite fillings, such as grilled meats, tofu, stir-fried vegetables, or even sweet spreads for a unique twist.
- → How should I store leftover Shao Bing?
Leftover Shao Bing can be stored in an airtight container at room temperature for one day or in the refrigerator for up to three days. Reheat in the oven to restore crispiness.
- → Can I make the oil paste in advance?
Yes, the oil paste can be prepared in advance and stored in a sealed container at room temperature for a day or refrigerated for up to a week. Allow it to come to room temperature before using.