April 11, 2018 - 12:36am
Shao Bing
Crisp and flaky sesame pockets. I have wanted to try my hand at these for a while. I don't think I had the best recipe and had to improvise a bit.
They came out ok and we enjoyed the nutty taste. And I now have a sesame coated kitchen.
More recipes I found interesting:
https://food52.com/recipes/26083-explosively-layered-sesame-shao-bing
http://hidysabc.com/blog/recipe/taiwanese-shao-bing/
My original recipe here:
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Comments
They look tasty and so flaky! How is that achieved?
The flaky pastry is achieved by combining a hot oil dough/roux and a hot water dough. Much the same way you would use butter when making croissants. Layering the two types of dough, then rolling out, letter folding, rolling out etc. I will add the links to internet in my post above.
This looks very tasty. Can you share the formula and procedure?
I originally used a recipe I found in the library in a Gourmet magazine. It combines a roux made from flour and hot oil and a hot water dough rolled together. That recipe (https://www.gourmettraveller.com.au/recipes/chefs-recipes/sesame-seed-pocket-pita-bread-with-chicken-7242) used too much oil for the amount of flour and was the wrong consistency. I had to go again - would not use more than 50g oil. I have since found a few more recipes which use a slightly different method of making and rolling the pockets and some even use yeast. I have added them to my blog above.