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This flaky and soft Chinese scallion flatbread brings all the authentic tastes of Asian street cuisine straight to your home. The layered texture filled with fragrant green onions creates an amazing mix of crunch and tenderness that'll make you feel like you're walking through China's lively food markets.
I first tried making these shao bing during a Lunar New Year celebration when I missed the street snacks from my childhood trips to China. My home was filled with the wonderful smell of toasted sesame and scallions, and it's now become our Saturday morning breakfast tradition.
Essential Ingredients
- All-purpose flour: Creates the base of your dough giving it the right texture while staying soft
- Instant yeast: Gets your dough rising properly even if you're new to baking
- Warm water: Wakes up the yeast and pulls the dough together
- Green onions: Give that distinctive aromatic flavor and should be fresh for best results
- Salt: Boosts the savory flavors and creates balance throughout the bread
- Chinese 5-spice powder: Offers a mild warmth and depth
- Maple syrup: Helps form a beautiful brown crust and adds slight sweetness
- Oat milk: Creates the perfect glaze for a shiny finish
- Sesame seeds: Add a crunchy nutty taste and traditional look
- Cooking oil mixed with flour: Forms the important oil paste that makes shao bing so wonderfully flaky
Preparation Instructions
- Mix your dough:
- Combine flour and yeast in a bowl, then slowly pour in warm water while mixing with chopsticks until all dry flour is gone. Start kneading by hand until you get a soft, smooth ball. Cover with a damp towel and lid, letting it rise until it's grown by 50%, usually taking 30-35 minutes somewhere warm.
- Make the oil mixture:
- Put flour in a small bowl while heating oil in a pan until you see bubbles form when you dip in a chopstick tip. Slowly pour the hot oil over the flour and mix quickly to make a smooth paste. Let it cool while your dough keeps rising. This paste is what gives your bread those amazing flaky layers.
- Flatten and fill:
- Sprinkle flour on your counter and roll the risen dough into a big rectangle about 3mm thick. Try for something around 16"×10" for the right thickness. Spread two-thirds of your oil paste all over, then put chopped green onions in the middle section. Press them down gently so they stick to the dough.
- Build your layers:
- Fold the bottom third of dough up over the green onions, then spread the rest of your oil paste and add more green onions on top. Fold the top third down to cover everything, making a rectangular packet with three layers. Pinch all edges well to keep fillings inside, then flip it over so the seam is on the bottom.
- Get ready to bake:
- Mix maple syrup and oat milk together for your glaze. Brush this all over the top of your dough, then cover generously with sesame seeds, pressing them in gently. Use a serrated knife to cut the rectangle into six even pieces.
- Bake until golden:
- Put the pieces on a baking sheet, leaving about an inch between them. Bake in a hot oven at 475°F for 12 minutes until they're deep golden brown. Check if they're done by tapping the bottom – a hollow sound means they're perfectly baked with a crispy outside and fully cooked inside.
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My favorite memory with this dish was seeing my doubtful friends try their first bite at a dinner party. Their faces lit up with surprise at how these simple ingredients created such amazing flavors and textures. The ordinary green onion completely changes when baked, turning sweet and incredibly fragrant.
Prep Ahead Options
Shao bing taste way better when you eat them fresh after baking when they're super crispy. But you can keep leftovers in a sealed container at room temp for a couple days. To make them crispy again, sprinkle a few water drops on top and warm in a 350°F oven for 5-7 minutes. If you need to store them longer, freeze the cooled breads for up to a month and reheat from frozen at 350°F for 10-12 minutes.
Tasty Filling Ideas
These adaptable breads work great with all kinds of fillings. Try stuffing them with thin slices of marinated tofu, tempeh, or seitan plus some pickled veggies for a complete handheld meal. Another tasty combo is a layer of hoisin sauce topped with thin strips of cucumber and carrots. For breakfast, try a bit of vegan cream cheese with some chili crisp. The slightly sweet dough goes really well with both savory and spicy fillings.
Background Story
Shao bing goes back more than a thousand years in Chinese food history. They first showed up along old trade roads as portable, filling food that would last for travelers. The green onion version got really popular in northern China where wheat is the main grain. While they were usually baked in clay ovens traditionally, this modern version lets you make them at home with regular kitchen tools but still keeps those signature flaky layers and aromatic filling.
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Frequently Asked Questions
- → What goes into scallion bread?
It’s made of yeast dough, seasoned oil, sesame seeds, and green onions for amazing flavor and texture.
- → Can I swap all-purpose flour with whole wheat?
You can, but it’ll be denser. Add more water if needed to get the right dough consistency.
- → How do I make the crust crispier?
Use a mix of maple syrup and milk to brush the dough, and make sure to bake at the right heat.
- → What can I put inside scallion bread?
Try grilled meats, roasted veggies, tofu, or even sweet spreads for a fun twist.
- → How do I store scallion bread if any is left?
Keep it at room temp in an airtight container for a day or refrigerate for three days. Heat it up in the oven for that fresh-baked texture.
- → Can I make the oil mix early?
Sure! It’ll last in a container for a day if stored on the counter or a week in the fridge. Always bring to room temp before using.