Hujiao bing (Taiwanese pepper buns)

kumokay

Ingredients

  • Dough 發酵麵團
  • 1 cup water
  • 2 tsp yeast mixed with 2 tbsp water
  • 1 tbsp sugar
  • 480 grams (3 1/4 cups) all purpose flour
  • 1/2 tsp salt
  • Roux 油酥 (optional)
  • 120 grams (3/4 cups) all purpose flour
  • 60 grams lard
  • Filling 餡
  • 1 lb ground pork
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp mijiu (rice wine)
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1 tbsp black peper
  • 150 grams chopped green onions
  • Garnish
  • white sesame seeds

Directions

  • Use a mixer to make the filling; refrigerate it
  • Use a mixer to make the dough; divide the dough into 12 pieces (each one is about 40 grams)
  • Use a mixer to make the roux (optional); divide the roux into 12 pieces
  • Wrap each small piece of roux into a small piece of dough; make them into balls
  • Make the buns – flatten the balls and wrap the filling into them
  • Preheat the oven to 400F; at the same time use some water to stick white sesame seeds on each bun, and then bake the buns for about 20-25 minutes