Welcome to souped up recipes. Today we are making Chinese flat bread. It’s called XiaoBing in Chinese
And it is a popular street food. It was my favorite breakfast when I was young. Can’t wait to show you how to make it! Let’s get ready to make the dough You need 300 grams of plain flour. Add 1/2 tsp of salt. Give it a mix. Add in the warm 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. Now let’s 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 1/4 tsp of 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 A 1/4 cup of cilantro A 1/4 cup of scallion And 2 tsp of ground ginger. Set it aside for 30 minutes. We need to make a glaze for the shaobing which is the key to make the shaobing super crispy 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. And then pour the oil into the bowl immediately. Guys, attention, please I want you to hear the sound. That is amazing. Right? This helps to mix and release the flavors. I wish you could smell it. It is really nice. These tow types of pepper
are going to give so much different levels of spicy to the shaobing. Set it aside. We are going to use this later. By now, the dough should be ready. It is a little sticky but that is what we need. Roll it into a long even strip. Because the amount i gave is enough for 12 shao bing. So we are going to 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 like this. It is about 25 cm long and 13 cm wide. We gonna brush the glaze again on one side of the piece. Put some filling on it. I put a little bit more than a tbsp. Don’t 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. Just like this. Roll it from one side and then wrap the end of it to finish it. Then put it in this position and press it down gently. Eventually, you will end up with something like this. It should be about half inch thick and 10
cm long across. Put it into a bowl with a lot of sesame seeds I just coat one side because I think it looks prettier. Finish the rest and we can 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. Look at that. Gorgeous Let me open one See the juicy fillings and the crispy skin I hope you’re not watching this on an empty stomach. It taste quite unique. A little salty. And has rich flavor. The onion gives a nice aroma and the peppercorngives you little spicy kick. Because the way how we folded it, it locks the juice in the middle This reminds me of the first time I had it. I was shocked because it was the best food I have ever had at that time. I ate it for breakfast more like 6 months
straight… I admit I was little crazy. But it is really delicious and I hope you give this a try soon.