Place all ingredients except for the flours in a large mixing bowl. Stir well to dissolve sugar. Add the two kinds of flours, alternately, in 1/2 cup portions. Mix and knead well until a soft firm dough forms. Cover and let rise for about 2 hours.

Mix sesame paste with enough sesame oil to make it loose and thin enough to brush on the dough.

Gently beat egg white and mix with water to thin. Alternatively, mix honey and water together. Place sesame seeds in a shallow bowl or on a plate.

Cut dough in half. Roll one half into a rectangle, about 12"x14". Brush with half of Shao Bing Spread. Sprinkle with roasted Szechuan pepper and salt. Starting with the long end, roll the dough up tightly, jelly-roll style. Seal edges together by pinching dough together along length of dough (use water if necessary). Cut dough into 1 1/2" pieces. Pinch the open ends together tightly. Place dough in palm of your hand with with cut edges facing out (you want the dough layers to lay horizontally). Mold dough into round circle and roll between the palms of your hand. Press circle flat to about 2 1/2" in diameter and 1/4" thick.

Brush tops of each circle lightly with egg wash and press gently in sesame seeds to coat one side.

Set aside and let rise for 30 minutes.

Heat heavy skillet over medium heat. Place biscuits with sesame seed side down. Cover and pan bake for 6 minutes. Turn biscuits over and reduce heat to medium low. Continue to pan bake for 3 minutes. Shao Bing should be slightly browned on both sides. Alternatively, you can bake the Shao Bing in a preheated oven set at 375 degrees with the sesame seed side down for 10 minutes; then turn biscuits over and bake another 5 minutes.