Name: Chinese sesame shaobing
Yield: 12 small breads
Cuisine: China
Ingredients: 15 mL Active dry yeast; 7.5 mL Sugar; 240 mL Warm water up to 30 mL more only if dry; 360 g All-purpose flour estimated conversion; see note; 5 mL Sichuan peppercorns; 80 mL Creamy peanut butter; 52.5 mL Toasted Chinese sesame paste; 15 mL Sesame oil; 5 mL Chinese five-spice powder; 15 mL Soy sauce without added alcohol; 8 g All-purpose flour estimated conversion; 15 mL Soy sauce without added alcohol; 120 mL White sesame seeds; 60 mL Vegetable oil 30 mL per skillet batch; As needed All-purpose flour light dusting

Method

01 · Activate
5 min
Use: Yeast, sugar, water
Stir together.
Ready when: Yeast dispersed
01 Start the yeastStir the yeast, sugar and warm water and leave briefly.
02 · Dough
About 20 min rest
Use: Yeast liquid, dough flour
Mix with dough hook; adjust water only if dry. Cover.
Ready when: Smooth, tacky; slightly puffy
02 Mix the doughUse the dough hook, then cover and rest until slightly puffy.
03 · Filling
During rest
Use: Filling ingredients; glaze separately
Toast peppercorns 2 min; cool and grind. Mix filling. Separately stir glaze flour and soy sauce.
Ready when: Spreadable filling
03 Mix filling and glazeMix the spiced nut paste, keeping the flour-and-soy glaze separate.
04 · Layer
10 min
Use: Dough, filling
Dust lightly; roll 36 × 71 cm; spread filling. Roll from long edge, cut into twelve; pinch both cut ends shut.
Ready when: Filling enclosed
04 Roll and sealSpread the filling, roll from a long edge and seal the cut portions.
05 · Coat
5 min
Use: Shaped pieces, glaze, sesame
Flatten to 8 cm rounds. Brush tops with glaze; press into sesame.
Ready when: Seeds adhere
05 Add sesame seedsFlatten the rounds, brush with glaze and press the tops into seeds.
06 · Pan-fry
2 min, then 1–2 min
Use: Rounds; oil
Fry six at a time, seed-side up first. Flip; transfer seed-side up to tray.
Ready when: Golden surfaces
06 Brown both sidesFry in batches, then transfer to a tray with the sesame side up.
07 · Bake
8–10 min
Use: Parcooked breads
Bake on centre rack.
Ready when: Puffed and golden
07 Finish in the ovenBake until the breads are puffed and golden.

What to look for

Stage	Look / feel for	Needs attention
Dough	Tacky but shapeable	Dry cracks
Layers	Sealed cut ends	Paste squeezing out

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Filling escapes	Ends not sealed	Pinch before flattening	Keep filling off seal edges
Seeds burn	Pan too hot	Reduce heat	Watch seeded side closely
Dry crumb	Too much flour	Use less dusting flour	Stop baking once set

Flour weights are estimates, using 120 g per cup; adjust water by feel. Use soy sauce with no added alcohol.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Sesame paste	Toasted Chinese sesame paste	No brand required	type preferred
Peanut butter	Creamy peanut butter	No brand required	type specified
Soy sauce	No added alcohol on label	No brand required	required for this collection

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
Chinese sesame paste	Tahini1:1 starting volume	Use a thick, stirred paste	Milder flavour and smoother texture; editorial trial
White sesame seeds	Black sesame seeds1:1 volume	Check browning on bread, not seeds	Darker coating; colour hides scorching

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Both create rolled sesame layers. Elaine’s version has no peanut butter and a different cooking route; it supports the style without validating this formula.

Cook / recipe	Use	What differs
Jen Lin-LiuSaveurSesame Shaobing	Base	Peanut-sesame filling; skillet followed by oven.
ElaineChina Sichuan FoodShaobing	Comparison	Sesame paste without peanut butter; choice of baking or pan cooking.

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Source and measurement notes

Flour weights are estimates from the source’s 3 cups and 1 tablespoon, using 120 g per cup; adjust water by feel. Soy sauce must have no added alcohol.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Skillet	Use a frying pan of similar diameter and weight. Keep a lid if specified; check oven and broiler ratings if it goes in the oven.
Baking sheet	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Skillet	Use a frying pan of similar diameter and weight. Keep a lid if specified; check oven and broiler ratings if it goes in the oven.
Baking sheet	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Formula component	Grams	Flour = 100%
All-purpose flour	360 g	97.8%
All-purpose flour	8 g	2.2%

Chinese sesame shaobing

Chinese sesame shaobing