Roll out the dough into a rectangle about 18 inches long by 12 inches wide and ¼ inch thick be sure the longer edge is parallel to the edge of your work surface. Lightly dust your work surface with flour. The dough should feel damp but not sticky. Once you’ve worked all the flour into the mound of dough, take the dough out of the bowl and knead it on a work surface for 2 minutes, or until smooth. If it feels too dry, you can add 1 to 2 tablespoons warm tap water. As the dough forms, you can use your hands to start bringing the dough together. Add the boiling water and, using a spatula or a wooden spoon, stir quickly to distribute.
To make the shao bing, put the flour in a large bowl. Scrape the roux into a heatproof bowl and set aside. Continue to stir for about 1 minute, letting the residual heat from the pan brown the roux even more. Stir the mixture constantly for about 3 minutes, or until the color of the roux resembles peanut butter. Add the flour and, using a heatproof spatula or a small whisk, stir quickly to combine. To make the roux, in a small pan over medium heat, heat the oil for 1 minute, or until the surface starts to shimmer slightly.
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