Taiwanese sesame sandwich (Shao Bing)
Shao bing (or Taiwanese sesame pancake/sandwich) is a typical breakfast fare in Taiwan which you can find all over market stalls in the streets of Taiwan. Although some may find it strange being bread on bread, the textures and crispiness from both inside and out make it a fantastic combination, especially coupled with sipping a hot soy bean milk on a cold winters day. Alternatively, you can fill it with an egg or make it a sweet snack with red bean or even nutella spread if you prefer. Enjoy!
Preparation time: 1 hour
Cooking time: 30 mins
Cooking time: 30 mins
Makes 6
Ingredients
For the dough:
2 cups of plain flour
1 cup warm water
1 teaspoon salt
1 egg
Sesame seeds to sprinkle
1 chinese cruller (yo tiao)
For the roux:
½ cup of vegetable oil
1 cup of plain flour
Directions
1. Preheat the oven to 180 degrees celcius.
2. Start by making the roux, which basically helps create the layers to the pancake. Heat up a pan with the vegetable oil.
3. Add the 1 cup of plain flour and stir regularly until it reaches a light golden colour.
4. Just before it starts to burn, remove from heat and set aside to cool.
5. Next making the dough, in a bowl add the 2 cups of flour, salt and water and start kneading until it forms a dough.
6. Once a smooth dough is achieved, set aside to rest for 30 minutes.
7. Take out the dough and using a lightly floured surface, start rolling the dough with a rolling pin into a square until it is roughly 0.5cm thick.
8. Sprinkle the roux evenly all over the dough.
9. Carefully roll the dough away from you, with the roux encompassed until it forms a long roll.
10. Take a sharp knife and cut roughly 4cm thick pieces. You will see a lovely spiral pattern inside.
11. On a lightly floured surface, using the rolling pin, roll out one piece of the cut dough flat.
12. Fold the dough into thirds and roll again to form a rectangular shape, roughly 0.5cm thick.
13. Repeat on all the pieces of the cut dough.
14. In a bowl, roughly beat an egg. Take a brush and brush along the top of a dough piece with egg and sprinkle with sesame seeds. This will help the seeds stick and give that lovely golden colour after baking.
15. Repeat on all the pieces of dough.
16. Place all the dough flat on a lightly oiled pan and place in the oven.
17. Bake for roughly 15 minutes, until golden brown.
18. Turn all the pieces over and bake the other side for 5 minutes.
19. Remove from the oven and carefully cut, from the bottom side each piece along the grain in half.
20. Take the chinese cruller, cut into 6 pieces and then again in half along the stick. Taking two cut halves of a cruller, insert into each shao bing and serve immediately.
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6. Once a smooth dough is achieved, set aside to rest for 30 minutes.
7. Take out the dough and using a lightly floured surface, start rolling the dough with a rolling pin into a square until it is roughly 0.5cm thick.
8. Sprinkle the roux evenly all over the dough.
9. Carefully roll the dough away from you, with the roux encompassed until it forms a long roll.
10. Take a sharp knife and cut roughly 4cm thick pieces. You will see a lovely spiral pattern inside.
11. On a lightly floured surface, using the rolling pin, roll out one piece of the cut dough flat.
12. Fold the dough into thirds and roll again to form a rectangular shape, roughly 0.5cm thick.
13. Repeat on all the pieces of the cut dough.
14. In a bowl, roughly beat an egg. Take a brush and brush along the top of a dough piece with egg and sprinkle with sesame seeds. This will help the seeds stick and give that lovely golden colour after baking.
15. Repeat on all the pieces of dough.
16. Place all the dough flat on a lightly oiled pan and place in the oven.
17. Bake for roughly 15 minutes, until golden brown.
18. Turn all the pieces over and bake the other side for 5 minutes.
19. Remove from the oven and carefully cut, from the bottom side each piece along the grain in half.
20. Take the chinese cruller, cut into 6 pieces and then again in half along the stick. Taking two cut halves of a cruller, insert into each shao bing and serve immediately.
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