Mmmm… this layered green onion shao bing is crispy on the outside and packed with lots of aromatic green onion on the inside!
I have seen many versions of shao bing on the travel channel and mentioned this is one of the delicacies from Northern China. Though, the shao bing shown is not usually filled with green onion. My first taste experience of this green onion shao bing was in Taiwan. It’s the best breakfast of the whole trip. Imagine, holding a warm stuffed crispy flatbread and a sip of warm soymilk while enjoying the weather – Perfect food!
I’m really happy to share that you can easily recreate this shao bing at home. The biggest tip to create that crispy outer layer is to bake over high heat for a short time. The vibrant green onions stay green while keeping the golden brown crispy crunch on the outside.
Steps to make Green Onion Shao Bing
Step 1: Prepare the dough
Place flour in a large mixing bowl. Then, sprinkle yeast evenly on top.
Using a pair of chopsticks, slowly stir in the water until they are no dry spots of flour left in the bowl.
Clean the chopsticks, and knead it into a dough. Cover with a damp paper towel, then, place a lid over the bowl. Let it proof until 1.5X its original size, about 30-35 minutes. [Overproofing the dough will affect the texture once baked].
Step 2: Prepare the oil paste and green onions
To make the easy oil paste, place flour in a bowl and heat the oil in a small pot. To check if the oil is ready, stick a chopstick in the middle of the pot. Once you see tiny bubbles form around the tip of the chopstick, then the oil is ready.
Carefully pour the hot oil onto the flour, then stir to combine into a paste. Let it cool.
Meanwhile, chop green onions and set them aside.
Step 3: Roll and Bake
Preheat oven to 475F°F (245°C).
Next, dust the work surface with flour. Transfer the proofed dough over and roll it into a rectangle, about 2-mm thick (mine came to about 16″x11″).
Using your hands, spread 2/3 of the oil paste on top, then sprinkle it evenly with salt and Chinese 5-spice powder.
Place 2/3 of green onions in the middle of the rectangle, vertically. Press to adhere (see below).
Lift the bottom dough and flip it over to cover the green onion. Gently press to remove air bubbles.
Then, spread the remaining oil paste and green onion on top.
Finally, bring the top dough to cover and seal all the openings. Then, flip over, so the seamed side is down.
Make a sweet coating by whisking together maple syrup and plant milk. Brush the top generously with this wash. Then pack with sesame seeds. Gently pat to adhere.
Cut into 6 equal portions. Transfer them to a lined baking tray.
Bake for 12-15 minutes until golden brown. Serve as-is or cut it open and stuff with your favorite protein.
Green Onion Shao Bing Cooking Tips
- Don’t overproof – A lot of recipes call for proofing until double its original size, but this recipe only needs 1.5X, and it’s quite speedy depending on the weather.
- Amount of yeast varies depending on weather, so if you have a colder weather, increase the amount by 1g.
- High heat baking – This recipe requires high heat for that quick rise in the oven to get that crispy outer layer while keeping the inside soft and fluffy. I placed mine on the 2nd rack from the top. My oven is older so if yours is new, you may need to lower the temperature but never go under 450F.
- If your Chinese 5-spice powder has less cinnamon taste, you may add a little sugar to the mix.
- A sweet wash (maple syrup and plant milk) at the top is needed to balance out the saltiness and makes it easier for the sesame seeds to adhere.
Other bread recipes to try:
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Green Onion Shao Bing (Baked Bread)
- 300 g all-purpose flour
- 3 g instant yeast use 4g if weather is cooler
- 175 g warm water
- 150 g scallions 5.5 oz
- ½ teaspoon salt* see notes
- dash of Chinese 5-spice powder
- 2 tablespoon maple syrup See notes
- 1 tablespoon oat milk
- sesame seeds preferably raw white sesame seeds
- 3 tablespoons flour
- 4 tablespoons cooking oil
- Place all-purpose flour in a bowl then sprinkle yeast on top. Using a pair of chopsticks, slowly add the water while stirring the flour until there are no dry spots of flour left in the bowl. Then, switch to your hand and knead into a soft dough. Cover with a moist towel and place a lid over. Let it proof until 1.5X than its original size, about 30-35 minutes.
- While waiting, make the oil paste. Add flour to a bowl and heat the oil. (To test the oil readiness, stick a chopstick into the oil, once you see bubble forms around the tip of the stick, it’s ready).
- Carefully pour the hot oil into the bowl with flour. Stir to combine into a paste and let it cool slightly.
- Preheat the oven to 475F°F (245°C).
- Next, dust the work surface with flour. Uncover the bowl and transfer the dough over. Roll it out into a large rectangle aiming for 3mm thickness. Mine came out to a 16"X10" rectangle.
- Spread ⅔ of the oil paste over and place the chopped onions in the middle of the dough. Gently press green onions to adhere (see video or pictures above).
- Lift up the bottom layer and flip over to cover the green onions. Then, spread the remaining oil paste and green onions on top. Bring the top part over to cover and then pinch to seal all the openings. Flip it over so the seamed side is facing down.
- Now, whisk together maple syrup and milk together until incorporated. Brush the dough with a layer of wash. Then, pack the top with sesame seeds.
- Cut into 6 equal portions (I used a serrated knife).
- Transfer to a baking tray, 1-inch apart.
- Bake for 12 minutes until golden brown. (Fully baked bread will have a hollow sound when you tap on it. The inside should be fully cooked through as well). Serve hot as-is or cut it open and stuff with your favorite filling.
- Highly recommend weighing the ingredients using a scale
- You may line the baking pan with parchment paper so you can easily lift them up when ready.
- If you can’t find raw white sesame seeds, you may use toasted but the bread will look darker once baked and may taste burnt if overcooked.
- For a less sweet wash, use 1 tablespoon maple syrup and 2 tablespoons plant milk
- 1/2 teaspoon of salt is just right for this recipe, you may adjust it down or balance it with some sugar if preferred.