Also known as shao bing. I was trying to look up a recipe for this last night and all I could find were restaurant reviews and one lonely recipe by Ming Tsai that I could scarcely believe. He made up a kind of barely cooked roux which he called oil paste and brushed this on the outside of the bread before baking. That certainly doesn’t jive with any that I have had. What I want to do is make a Cornish pasty-style thing with stir fry mixture that I always make up whenever I have Mongolian BBQ. Does anyone know how to make the dough?
Thanks,
Rob