Shao Bing You Tiao

Ingredients

• 2 cups flour, for the shao bing dough
• 1/2 tsp salt
• 3/4 cup hot water (just off the boil)
• 1/4 cup room-temperature water
• 3 tbsp oil, for the roux, plus extra for the dough and frying
• 3 tbsp flour, for the roux
• 1 egg, beaten, for the egg wash
• 2 tbsp sesame seeds
• 2 cups flour, for the you tiao dough
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt, for the you tiao dough
• 3/4 cup water, for the you tiao dough
• oil, for deep-frying

Before you cook

• Combine the hot and room-temperature water for the shao bing dough.
• Mix the you tiao dough ingredients into a soft, sticky dough and let it rest for 30 minutes.

Steps

1. Combine the flour and salt for the shao bing dough in a bowl.
2. Stir in the combined hot and room-temperature water to form a shaggy dough.
3. Knead the dough for 8-10 minutes until smooth and elastic.
4. Cover the dough and let it rest for 30 minutes.
5. Cook the roux flour and oil together in a small saucepan over medium heat for 10 minutes until golden and toasty-smelling, then let it cool completely.
6. Roll the shao bing dough into a long rectangle on a floured surface.
7. Spread the cooled roux evenly over the rectangle.
8. Roll the dough up tightly into a log, then coil it into a spiral.
9. Flatten the spiral with a rolling pin into a thick round, creating flaky layers.
10. Brush the top with the egg wash and press the sesame seeds into the surface.
11. Bake the shao bing at 200°C (400°F) for 20-25 minutes until deep golden and flaky.
12. Heat 3 inches of oil in a wok to 190°C (375°F) for the you tiao.
13. Roll the rested you tiao dough into a rectangle about 1cm thick and cut it into strips.
14. Stack two strips together and press a chopstick down the center to join them.
15. Stretch each joined strip gently and lower it into the hot oil.
16. Fry for 2-3 minutes, turning often, until puffed and golden brown all over.
17. Drain the you tiao on paper towels.
18. Split each warm shao bing open and tuck a you tiao inside.