I friend gave me a bunch of Sichuan peppercorns from her garden. When I opened the bag, the fragrance was amazing and much much much better than what asian markets sell. There really is no comparison. Before I moved to the US, one of my dad's favorite breakfast was Shaobing Youtaio (燒餅油條). Now that I am older, I like to eat shaobing for breakfast with pork sung.
roux
Dough
To make the roux, grind the Sichuan peppercorn, black pepper and chili to a find powder. Add it to the flour and mix thoroughly. Heat the oil until it smokes and add it to the flour mixture. Stir until you have a thick paste. The roux is what gives Shaobing the layers.
To make the main dough, I like to start by mixing 1/4 cup of flour with salt and sugar. I boil 1 cup of water and mix it with the flour. This step isn't really necessary, but I find it makes it more crispy. The technique is called scalding and gelatinizes the gluten. Dissolve the yeast in half cup of water. When the dough is cool and slightly warm to the touch, add the rest of the flour and yeast water. Mix the dough, but don't over knead. We don't want too much gluten.
Let the dough rest for 20-30 minutes. Roll the dough out to a big rectangle and the dough is about 1/8 inch thick. Spread the roux on the dough and roll it. You can find videos on YouTube on this step. Divide the dough into 10 pieces. With a rolling pin flatten it slightly and fold by thirds. You can repeat this step 1 or 2 more times. Don't fold more than 3 times. The folding process is what creates the layers.
Let it rest for 10-15 minutes covered. Put sesame seeds on a plate and press 1 dough piece on it. Then roll it out to the desired size and about 1/8-1/16 inch thick. Let it rest for 15 minutes and bake at 425F for 12 min. Once it is cool, you can eat it plain for fill it with pork sung.
Here's a few videos demonstrating how to spread the roux and roll it.
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