双葱猪肉蟹壳黄Sesame flatbread with shallot pork filling

【Sesame flatbread with shallot pork filling】
MaomaoMom

This flatbread is also called as Shaobing (shāo bǐng), is a type of baked, layered flatbread in Chinese cuisine. Shaobing can be made with or without stuffing, and with or without sesame on top. Shaobing contains a variety of stuffing that can be grouped into two main flavors: savory or sweet. I made these with meat filling, very delicious.

双葱猪肉烧饼final 双葱猪肉蟹壳黄Sesame flatbread with shallot pork filling

Prepare time: 1 hour
Cook time: 25 minutes
Stand time: 1-2 hours
Level: Medium
Serves: 10 servings

Ingredients:

Dough:
1) ¾ cup + 4 tsp luckwarm water (200 g), 1/2 tsp sugar, 1¼ tsp fast rising yeast , mix and stand for 5 min;
2) 1¾ cups all purpose flour (280 g), unsifted;
3) 1 tsp avocado oil or other oil, ½ tsp oil;
Oil paste:
4) 3/4 cup – 2 tsp unsifted all purpose flour (110g), 5 tbsp avocado oil or other oil (67g);

Meat filling:
5) 250g extra lean ground pork;
6) 4 shallots (185g), 2 green onions;
7) 1 tbsp sesame oil, 1 tbsp premium soy sauce, 1 tbsp dark soy sauce, 2/3 tsp salt, 1/4 tsp Chinese thirteen spices powder (or ground black pepper), ¼ tsp chicken broth mix, 1.5 tsp corn starch, 2 tbsp water;

Others:
8) 1 tsp sugar, 1 tbsp water, mix well;
9) ½ cup white sesame seeds;

Directions see the video (Like this video, please view it in YouTube, subscribe and click like, thanks!):

saobing 双葱猪肉蟹壳黄Sesame flatbread with shallot pork filling
1: Dough: Combine all ingredients of Ingredient 1) in a container, mix well and let it stand for 5minutes. Add flour and combine to form a dough (sticky and very soft). Add 1 tsp oil, knead a few time and spread another ½ tsp oil on top. Cover with a damp cloth or a lid and set aside in a warm place until it doubles in volume.
2: Oil paste: Combine all ingredients of Ingredient 4) in a small container, mix well with a spoon and set aside.
3: Meat filling: Remove skin and roots of shallots and green onion, rinse with cold water and then chop finely, separately. Combine all ingredients of Ingredient 5) to 7) in a bowl. Stir in one direction with a pair of chopsticks for 3 minutes, until the mixture is sticky, set aside.

4: Chinese flatbread: Rub some oil onto both hands and working surface, knead the dough for a few times. Divide into 10 equal portions. Roll out each portion into a very long oval about 30 cm long, smooth on 1/10 of oil paste. Roll from one end to form a cylinder shape, cover with food wrap while working on the remaining portions.

5: Fold both ends to the center, press down, the small ball and roll out into a 12-cm circle. Place 2 tbsp filling on top and seal it. Repeat for the next 9 portions. Brush with sugar water and dip the ball into the sesame seeds, take out and turn upside down (sesame side up), press and roll into a 10 cm oval.
6: Preheat the oven to 375F/190C, place Shaobing on parchment paper lined baking sheet. Bake for 22-23 minutes until the surface turns light golden. Broil for 2-3 minutes if needed. Serve warm. Yummy!!

Tips:Leftover Shaobing can be stored in an airtight container in a freezer. Warm in a microwave for 15 seconds and then toast the Shaobing before serving.

pf button big 双葱猪肉蟹壳黄Sesame flatbread with shallot pork filling

You might also like:

This entry was posted in Bread, Buns, 特色小吃. Bookmark the permalink.

52 Responses to 双葱猪肉蟹壳黄Sesame flatbread with shallot pork filling

  1. I respect your work, thanks for all the interesting content.

  2. Great awesome issues here. I?¦m very happy to see your post. Thanks so much and i am looking ahead to contact you. Will you please drop me a e-mail?

  3. What i do not realize is in reality how you are now not actually a lot more neatly-appreciated than you might be right now. You are very intelligent. You realize thus considerably relating to this matter, made me personally believe it from numerous numerous angles. Its like men and women are not fascinated until it is one thing to accomplish with Woman gaga! Your own stuffs great. At all times care for it up!

  4. Spot on with this write-up, I actually assume this website needs rather more consideration. I’ll in all probability be again to learn far more, thanks for that info.

Leave a Reply

Your email address will not be published. Required fields are marked *