Taiwanese Pepper Buns with Beef (Hu Jiao Bing)

Step 1

In a mixing bowl, combine 2-3/4C All purpose flour, 2 tsp active dry yeast, 2TBSP sugar, 1/2 tsp Salt. Add 1C+2TBsp Water to the flour mixture and knead until combined and smooth.

Step 2

Let the dough rest while you make the filling.

Step 3

Mix all the ingredients for the filling together, leaving out the chopped spring onion. Add the water to the filling mixture 1 TBsp at the time until absorbed. Mix the filling until the meat becomes sticky. Keep the filling in the fridge until ready to make buns!

Step 4

Combine 5 TBsp lard at room temperature and 3/4 pastry flour, mix well.

Step 5

Back to the dough. Roll out the dough into a rectangle that's roughly 1/4" thick.

Step 6

Spread the lard and pastry flour mixture over the rolled out dough.

Step 7

Roll the dough up into a log, pinch and close both ends, cover and let the dough rest for 30 minutes.

Step 8

Cut the dough into 8 pieces. Pull each dough pieces on the open ends and bring them together on top. Pinch it shut so the lard mixture won't ooze out.

Step 9

Preheat the oven to 400F.

Step 10

Take the beef filling out of the fridge, add the chopped spring onions to the mixture. Make 8 even portions.

Step 11

Roll or simply flatten the dough with your hands into 2.5" Rounds. The dough should be thinner on the outskirt.

Step 12

Take one portion of the filling and place in the center of the wrapper. Close the bun by pinching it shut or the same way you'd make a bun.

Step 13

Mix 2 TBsp of Water with 1 TBsp sugar.

Step 14

Dip the top of the bun (The smooth side) in the sugar water then into the sesame seeds. Place on a baking sheet closed end down.

Step 15

Leave a crack in the oven door, bake at 400F for 20 minutes or until golden and crispy.