Description
A representative Chinese baked pastry originating from Huangqiao, Jiangsu. Flaky pastry made with lard encases either a savory pork fat and scallion filling or a sweet bean/sugar filling. Heavily coated in white sesame and baked golden in a kiln.
Restaurants serving Huang Qiao Sesame Pastry (Shao Bing)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- All-purpose flour
- Cake flour
- Lard
- Pork back fat
- Scallion
- White sesame
- Maltose
- Salt
Instructions
- [Authentic Recipe]
- Make two doughs: one with flour, lard, and hot water; another with just flour and lard.
- Stack and repeatedly roll/fold the doughs to create a multi-layered flaky pastry (Su Pi).
- (Savory) Mix diced pork back fat, minced scallion, salt, and sesame oil.
- Wrap the filling in the pastry and flatten into an oval.
- Brush with maltose water and press firmly into a dense bed of white sesame.
- Traditionally baked stuck to the wall of a charcoal kiln; alternatively, bake at 200°C for
- mins until puffed and golden.
Learn more Spice, substitutes, tips
Key spices
Roasted aroma of massive white sesame and rich depth of pork fat、豚の脂のコク
Substitutes at Japanese supermarkets
Use JP frozen puff pastry, stuff with pork belly and scallions, bake in oven
Pairing
Warm Soy Milk / Chinese Tea(Green tea)
Trivia
Historically famous as the 'bread that supported the founding of the nation'. During the pivotal 1940 Huangqiao Campaign, locals baked these day and night to feed the soldiers on the front lines, leading them to victory.
Eating tips & etiquette
Bite into it, and white sesame scatters while the multi-layered pastry crumbles flaky and crisp. Melted pork fat and scallion aroma spread in your mouth, enjoyable as a snack or meal.
Allergen
Wheat, Sesame, Pork