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Shao bing is a popular street snack and breakfast item in northern China made from laminated dough (think thin, buttery layers of carbs) stuffed with a variety of sweet and savory fillings. This recipe, from Kristina Cho’s new cookbook, Mooncakes and Milk Bread, is a buttery brown sugar version that’s not unlike a cinnamon roll or a buttery, sweet, flaky flatbread.
“The style of shao bing depends on the city,” Cho explains. “Sometimes the dough is leavened, sometimes it’s thin and cracker-adjacent, and sometimes it’s filled with pork instead of sugar. What’s consistent is that street vendors make them fresh every morning in makeshift tandoor-like ovens. Shao bing are baked on the walls of the barrel-shaped ovens and then peeled off when perfectly crisp.” But, as she explains, “for those of us without tandoor ovens, a regular oven and baking sheets work fine.”
Taken from Mooncakes and Milk Bread by Kristina Cho. Copyright 2021 by Kristina Cho. Photographs copyright Kristina Cho. Used by permission of Harper Horizon, an imprint of HarperCollins Focus LLC.
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