I had previously written about 'Sheng Bing' (Flatbread) and have eaten quite a few. Sheng Bing comes in various forms – some with bulging interiors, resembling a rich filling; others with a hollow center but still offering distinct layers and a good flavor. For example, the one at the old location of Soupbuyi Road in Xiping County is a great example.

Sheng Bing

Regardless of the type of Sheng Bing, it's perfect for pairing with dishes. Some 'bulging' Sheng Bings have empty interiors, almost specifically designed to hold accompanying dishes – like the Hedong Soy Beef Sheng Bing, which is incredibly delicious. Others have vegetables baked directly inside the Sheng Bing, where the vegetables and Sheng Bing are cooked together, resulting in a unique and flavorful aroma. For instance, a Sheng Bing from Xinjiang, with lamb and dough baked together, allows you to enjoy the Sheng Bing while also devouring the lamb – a truly satisfying experience. However, these Sheng Bings should generally not have too many vegetables baked together, otherwise they become 'vegetable boxes,' and only a small amount of sugar syrup is sufficient.

Today we are introducing 'Tang Gu Sheng Bing' – Sheng Bing with added sugar, which is truly as crispy and sweet as its name suggests! If you don't record it, you'll be missing out!

Tang Gu Sheng Bing

specific steps:

ingredientsDough – 200g medium-strength flour, 80g hot water, 60g cold water; Sugar Crisp Filling – 10g medium-strength flour, 15g salad oil, 35g sugar.

additivesEgg yolk, white sesame seeds (raw).

steps

One, use half the hot water and half the cold water to make the dough, grease the kneading board, and knead the dough evenly;

Two, after evenly kneading the dough, grease the dough and cover it with plastic wrap and let it rest at room temperature for 50 minutes;

Three, while the dough is resting, prepare the sugar crisp filling according to the 'ingredients' ratio, and mix thoroughly, paying attention not to let the sugar crystallize;

Four, after the dough has rested, divide it into 6 equal parts, use your hands to flatten the dough, and wrap in about 8-10g of sugar crisp filling. Pinch the edges tightly, otherwise, the dough will lose air during heating, and it won't 'bulge' properly;

Five, after pinching the dough, allow it to rest for about 10 minutes, brush a layer of egg yolk over it, and sprinkle with white sesame seeds, and then flatten it slowly from the center outwards;

Six, put it into the baking pan, preheat the oven to 200 degrees for hot air and 170 degrees for cold air, bake for 20-25 minutes, it will expand and turn golden yellow, then you can take it out of the oven to enjoy.

write-up in the end

little knowledge and little skill:

about the selection of flour——

First, low-gluten flour is light in color and has a protein content of about 8%, the protein content is low, and it produces food that is more fluffy. It is commonly used in Western cakes, biscuits, pie crusts, and other similar products. Secondly, the protein content is between 9% and 11%, which is medium-strength flour, the commonly used flour for Chinese pastries, such as buns, dumplings, noodles, and pancakes. Of course, if you add 12% corn starch to medium-strength flour, you can use it as low-gluten flour. Thirdly, high-gluten flour is easy to make dough, and the protein content is greater than 11%, and it is dark yellow in color. It can be used to make high-quality noodles, such as udon noodles. The protein content is high and suitable for fermented products, such as bread. Most of the protein in bread is 13-14g, and it can also be used to balance low-gluten flour.

once the sugar crisp filling and white sesame seeds are applied to the dough, and then flatten it outwards, be careful. Try to flatten it as thin as possible, so that it will be crisp when baked.

11%13-14g

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