Ingredients:

For the sponge:

½ cup (80g) Sequoia flour

½ cup (80g) Trailblazer flour

¼ teaspoon (0.8g) instant yeast

½ cup (118g) water, warmed to 105-115°F 

¼ teaspoon (1.2g) fine sea salt

For the final dough:

½ cup (80g) Sequoia all purpose

½ cup (80g) Trailblazer bread flour

⅓ cup (80g) water, warmed to 105-115°F 

All of the sponge (260g)

2 tablespoons (25g) sunflower oil, or any neutral vegetable oil

1 tablespoon (12g) granulated sugar

¼ teaspoon (1.2g) fine sea salt

For the filling:

2 cups (8-10 stalks) scallions, thoroughly washed and dried

1 tablespoon (13g) sesame oil, plus more for brushing

¾ teaspoon (3.6g) fine sea salt

¼ teaspoon (0.2g) freshly ground pepper

For the toppings:

1 teaspoon (4.2g) granulated sugar

2 teaspoon (10g) warm water

¼ cup (35g) raw white sesame seeds

Instructions:

To make the sponge:

1. In a small bowl, combine the Sequoia and Trailblazer flours using a whisk.
2. In a separate small bowl, combine water and instant yeast, whisk to dissolve the yeast.
3. Add the flours to the water/yeast mixture and stir together using a rubber spatula. 
4. When most of the liquid is absorbed, add the salt and continue to mix until just combined. Cover with a tea towel or plastic wrap and let rest for 3 hours or until doubled in size* (see Baker’s Notes).

To make the final dough:

1. In a small bowl, combine the second batch of Sequoia and Trailblazer flour using a whisk. 
2. In a mixing bowl of an electric stand mixer, combine the water, sponge, oil, and sugar. Mix together to break up the sponge.
3. Add the flours to the bowl and mix on low speed using a dough hook. 
4. Once the liquid has mostly absorbed, add the salt and continue to mix on medium-low speed for about 5 minutes or until smooth. The dough should be sticky but shouldn’t stick to your hand.
5. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a tea towel or plastic wrap to proof for 30 minutes to allow the dough to relax.
6. Once the dough is well rested, transfer it onto a lightly floured work surface and roll into a large rectangle, about 14” x 10“ . The dough should be about ¼” in thickness.
7. Brush the surface of the dough with sesame oil leaving a ¼ inch border on the top.

To make and add the filling:

1. Cut the root ends off and thinly slice the scallions. Transfer them to a medium-sized bowl.
2. Add the sesame oil, salt and pepper to the onions and toss to coat evenly. This needs to be cut and mixed right before filling, so the onions stay fresh and don’t sweat out too much liquid.
3. Place ½ the scallion mixture in a line through the center of the dough lengthwise. Fold the bottom half of the dough over the scallions, pressing down with the tips of your finger to press out any air.
4. On the now folded side, spread the remainder of the scallion mixture over the top and fold the remainder of the dough over, pinching it together at the seam. Using a rolling pin, lightly press out any excess air forming a long, even rectangle.

To make and add the topping:

1. Combine warm water and sugar to make a light syrup for the sesame seeds to stick to the dough.
2. Brush the top of the bread with the syrup mixture and generously spread sesame seeds over the dough, covering the entire top. Lightly roll the rolling pin over the dough to help the sesame seeds stick to the top.
3. Cut the dough into 6 small rectangular pieces. Cover lightly with a tea towel or plastic wrap and allow to proof at room temperature for 20-30 minutes. 
4. Preheat a shallow pan with a lid to medium-low heat. In the dry pan, add 2 or 3 shaobing to the pan, bottom side down. Add about 2 teaspoons of water to the pan and cover with the lid to steam for 2-3 minutes** (see Baker’s Notes).
5. Turn each one over, sesame side down. Add a few more teaspoons of water, cover and steam another 2-3 minutes or until golden brown. For a crispier crust on top, once water has evaporated, add a few drops of oil and cook for an additional minute. 
6. Once thoroughly cooked, place on a cooling rack.
7. Wipe the pan clean and cook the remaining shaobing until all are cooked.
8. You can eat them warm, as is, or cut one of the edges open using scissors and add a cooked egg or any other fillings of your choice for a simple sandwich.
9. You can store them in an airtight container in the fridge for a few days. Reheat the shaobing in the toaster or toaster oven to eat the next day.