How to make the BEST Chinese Breakfast Street Food – ShaoBing (燒餅)

ShaoBing (a Chinese flatbread), was my favorite breakfast growing up. It is still a typical Chinese breakfast for many people in Guangzhou, where I live. I’m sure you will enjoy it!

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**INGREDIENTS**

**FOR MAKING THE DOUGH**

– 300 g of plain flour .300克面粉[]
– 165 ml of water [165ml水]
– 1/2 tsp of salt [1/3茶匙盐]

**MAKE THE FILLING**

– 250 g of ground beef [250克牛肉沫]
– 1 tbsp of Chinese cooking wine [1汤匙料酒] [Shaohsing Rice Cooking Wine: https://amzn.to/2RW4KWG]
– 1 tbsp of soy sauce [1汤匙生抽] [Pearl River Bridge Natural Brewed Light Soy Sauce: https://amzn.to/2TdlvOB]
– 2 tsp of sesame oil [2茶匙芝麻油] [Amazon Link: https://amzn.to/2QHNnw7]
– 1 tsp of five spices [1茶匙五香粉] [Amazon link: https://amzn.to/2QNJ1n3]
– 1 tsp of chicken powder [1茶匙鸡精] [Lee Kum Kee Chicken Bouillon :https://amzn.to/2UBKpYW]
– 1/4 tsp of salt or to taste [1/4茶匙盐]
– 1/3 cup of chopped onion [1/3杯洋葱]
– 1/4 cup of chopped coriander [1/4杯香菜]
– 1/4 cup of spring onion [1/4杯香葱]
– 2 tsp of ground ginger [2茶匙姜末]

**FOR MAKING THE GLAZE**

– 1/3 cup of oil [1/3杯油]
– 2 tbsp of spring onion [2汤匙葱]
– 1 and half tbsp of flour [1.5汤匙面粉]
– 2 tsp of Sichuan peppercorn powder [2茶匙花椒粉]
– 2 tsp of white pepper [2茶匙白胡椒粉]

**OTHERS*

– Have some sesame seeds ready [芝麻]
– 3 tbsp vegetable oil to fry the bread [3汤匙植物油]

**HOW TO COOK**

**MAKE THE DOUGH**

– Mix the flour and the salt
– Add in the water
– Mix it and knead it it until all the flour come together became a dough.
– Cover it and let it sit for 30 minutes.

**MAKE THE FILLING**

– Marinate the ground beef with 1 tbsp of Chinese cooking wine, 1 tbsp of soy sauce, 2 tsp of sesame oil, 1 tsp of five spice, 1 tsp of chicken powder, and some salt.
– Mix them until the beef absorbs the liquid and you can feel the texture is smooth.
– Combine it with the vegetables. Which are 1/3 cup of chopped onion, 1/4 cup of cilantro, 1/4 cup of scallion and 2 tsp of ground ginger.
– Set it aside for 30 minutes.

**MAKE THE GLAZE**

– you will need 2 tbsp of diced spring onion, 1 and a half tbsp of flour, 2 tsp of Sichuan peppercorn powder and 2 tsp of white pepper.
– We are going to heat up some oil, the hottest possible.
– Pour the oil into the bowl immediately.
– Give it a mix and set it aside. We are going to use this later.

**MAKE THE SHAO BING**

– Roll the dough it into a long even strip. Cut it into 12 pieces. Each one should be about 35 grams.
– Brush some glaze onto the small dough.
– Take one dough. Roll it a little bit. Then flatten it by your hand. Using rolling pin roll it until you have a long thin piece. It is about 25 cm long and 13 cm wide.
– Now brush the glaze again on one side of the piece.
– Put some filling on it. Do put it all the way full. because it is a really thin. It will have a higher chance of breaking if you fill it up all the way.
– Fold the edge of it. Roll it from one side and then wrap the end of it to finish it.
– Then press it down gently. It should be about half inch thick and 10 cm long across.
– Coat one side with sesame seeds.
– Finish the rest and we can fry the shao bing.

**FRY THE SHAO BING**
– Put enough vegetable oil to cover the bottom of the pan. Place your Shao bing in. sesame side up and fry them on low heat for 5 minutes.
– Flip them over. Fry the other side for 3 minutes or until both sides turn golden brown. And you are done.

Hope you enjoy! If you have any questions, just post a comment.

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