Shao bing is a popular street snack and breakfast item in northern China. The sesame seed–crusted breads are made from laminated dough stuffed with a variety of sweet and savory fillings. The style of shao bing depends on the city. Sometimes the dough is leavened, sometimes it’s thin and cracker-adjacent, and sometimes it’s filled with pork instead of sugar. What’s consistent is that street vendors make them fresh every morning in makeshift tandoor-like ovens. Shao bing are baked on the walls of the barrel-shaped ovens and then peeled off when perfectly crisp. For those of us without tandoor ovens, a regular oven and baking sheets work fine. I’m a fan of the addition of nutty whole-wheat flour to the dough and simple brown sugar and butter filling, which tastes a little luxurious, like a cinnamon roll.

Brown Sugar Shao Bing

Makes 10

For the Dough

275g (1 1/4 cups) warm water (about 110°F)

1 teaspoon active dry yeast

Pinch of granulated sugar

300g (2 1/2 cups) all purpose flour

125g (1 cup) whole wheat flour

1/2 teaspoon coarse salt

30g (3 tablespoons) canola oil, plus more for the bowl and board

For the Brown Sugar Filling

113g (1/2 cup; 1 stick) unsalted butter, softened

90g (1/2 cup) firmly packed brown sugar (light or dark)

For the Topping

20g (1 tablespoon) honey

20g (2 tablespoons) canola or other neutral flavored oil

1/4 cup toasted white sesame seeds

Make the dough: Place the warm water in a small mixing bowl. Stir in the yeast and pinch of granulated sugar, and set aside until the surface of the mixture is foamy, 5 to 10 minutes.
In the bowl of an electric mixer fitted with a dough hook, combine the all-purpose flour, whole-wheat flour, and salt. Pour the yeast mixture into the bowl and mix on low for 1 to 2 minutes. Add the oil, increase the speed to medium, and knead until the dough is smooth and tacky, 8 to 9 minutes. Transfer the dough to a lightly floured work surface. Pinch and pull the ends of the dough into a smooth ball.
Lightly coat a large bowl with 1 teaspoon oil. Transfer the dough to the bowl, turning to coat. Cover the bowl with plastic wrap. Allow the dough to proof in a warm spot until doubled in size, 1 1/2 to 2 hours, or overnight in the refrigerator.
Make the brown sugar filling: While the dough rests, combine the softened butter and brown sugar in a medium bowl. Mix with a flexible spatula until well blended. Set aside at room temperature until ready to fill the bread.
Once the dough has proofed, punch down to deflate it and transfer it to a lightly floured work surface. Pinch and pull the ends of the dough into a smooth ball. Divide the dough into ten equal portions with a bench scraper (for accuracy, weigh with a digital scale if you have one). Form each portion of dough into a smooth ball.
Working on a wooden cutting board lightly brushed with oil, roll out one portion of dough into a 3 x 10-inch oval. Spread 1 tablespoon of the filling on the dough, leaving at least a 1/2-inch border around the edges. Fold the dough in half lengthwise. Gently pat down the dough to remove any air bubbles. Starting along a short end, roll the dough into a tight coil, tuck the end of the coil underneath, and set aside on the counter. Repeat with remaining portions of dough and filling to form ten shao bing. Cover the dough coils and allow them to rest for 15 minutes. (Don’t be tempted to skip this step because the dough will not roll out as easily without a proper rest.)
Line two large rimmed baking sheets with parchment paper.
Firmly flatten one coil with the palm of your hand. Roll out the coil into a 5-inch round. The dough might fight back a little, but be patient or let the dough rest for a few more minutes. Place the formed shao bing on the prepared baking sheet. Repeat with the remaining portions of dough. Cover the sheets with damp, clean kitchen towels and allow the dough to briefly proof in a warm place, 25 to 30 minutes.
Make the topping: Mix the honey and oil together in a small bowl. With a pastry brush, top the shao bing with the honey mixture. Sprinkle the tops with the sesame seeds.
Preheat the oven to 400°F. Bake the shao bing until golden brown, 17 to 19 minutes. Transfer the sheet to a wire rack and let the shao bing cool on the sheet for 5 minutes before transferring to the wire rack to continue cooling. Serve warm or at room temperature.

Storage Notes: Shao bing are best enjoyed fresh from the oven but can be stored in an airtight container (a resealable bag works great) for up to 3 days, or in the freezer for up to 3 months. Reheat on a baking sheet in a 350°F oven for 5 to 10 minutes, until crisp and warmed through.

behind the book

Kristina Cho On Her Book ‘Mooncakes and Milk Bread’

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Brown Sugar Shao Bing from 'Mooncakes & Milk Bread' by Kristina Cho

Brown Sugar Shao Bing