Taiwanese Shao Bing
I like the idea of cutting through the crunchy exterior of a thick waffle, letting a wisp of steam escape from its soft, pillowy centre. I dream of dousing a forkful with generous amounts of maple syrup and some fresh berries. But when it comes down to it, I can really only be able to enjoy a bite or two of it until I crave for something savoury.
This breakfast treat is inspired by a weekend in Taiwan. After spending the night quaffing on cocktails and champagne, a group of us lined up at the early hours of 5am outside the infamous Fu Hang breakfast shop. The menu was basically an infinite combination of dough- thick or thin, filling- sweet or savoury, soy milk- sweet or savoury, and whether you want to roll it with you tiao, a fried dough stick. The dough is folded multiple times by an army of middle age woman to create crispy thin layers that leaves you covered in shao bing shards after you bite into it.
This rendition is healthier, and definitely requires less waiting time.
TAIWANESE BREAKFAST FLATBREADS / SHAO BING
Makes 8 large and 12 little shao bings . Translated and adapted from this recipe.
For the oil dough（油酥）:
100g all purpose flour
75g peanut oil
a mixture of black and white sesame for coating
For the dough（湯麵麵團）:
500g all purpose flour
5g instant dry yeast
250g boiling water
100g cold water
- Make the dough. Place the flour on a tabletop and make a well in the centre. Pour boiling water in the centre and slowly mix in the flour with a pair of chopsticks without letting the water seep out.
- When it is all combined, knead the dough and slowly add cold water until you get a smooth and elastic mass.
- Place the dough in a bowl, cover with seran wrap and let relax for 30 minutes.
- Make the oil dough. Place the oil in a pan and turn on medium heat until it is hot. Lower the heat and add in flour, mix rapidly until it turns light brown in colour. Set aside.
- Combine the doughs. Preheat the oven to 200C. Divide your dough into 8 equal portions. Flatten with your palm and roll into a a thin oblong shape. Spread the pastry filling on the dough and roll the sheet of dough into a cigar, along its short end. With the seam side down, cover with a towel and let rest for 10 minutes.
- Roll out the cigar again into an oblong shape like previously and fold the two ends towards the centre. Fold again like a 4-fold book and rest for another 15 minutes. (Refer to the images on the link)
- Sprinkle the top with sesame and roll again into a rectangle.
- Place into a lined oven sheet and bake for 10-12 minutes, until the top is golden.
- Serve cut open horizontally and filled with scrambled eggs, pork floss or you tiao (fried dough stick) and condiments like hoi sin sauce, shacha sauce to your liking.