🇹🇼 Fuzhou/Taiwanese Pepper Buns (Hujiao Bing)

Name: 🇹🇼 Fuzhou/Taiwanese Pepper Buns (Hujiao Bing)
Total time: 3600 s
Yield: 20 servings
Ingredients: 4 3/4 cups all-purpose flour (600 grams); 3 1/2 tablespoons granulated sugar (42 grams); 2 tablespoons fresh yeast (24 grams); 1 1/3 cups water (330 ml); 2 tablespoons lard (30 grams); 1 3/4 cups cake flour (220 grams); 1/2 cup lard (110 grams); 1 1/3 pounds ground pork (600 grams); 1 teaspoon salt (6 grams); 2 teaspoons rice wine (10 ml); 5 tablespoons soy sauce (78 ml); 1 tablespoon sugar (12 grams); 1 teaspoon five-spice powder (4 grams); 1 tablespoon ground black pepper (16 grams); 3/4 teaspoon ground white pepper (4 grams); 1 large egg; 1 tablespoon toasted sesame oil (20 ml); 2 1/2 cups chopped scallions (300 grams); as needed Sugar water,; 1/4 cup black and white sesame seeds (60 grams)

Oceanmommy Chen @karenchen_624

南投

When these buns come out of the oven, the kitchen fills with the rich aroma of scallions, pepper, and pork filling. Enjoy the best flavor of pepper buns while they're hot, with a crispy exterior and chewy inside! Although pepper buns are a popular Taiwanese street snack, they actually have Middle Eastern roots. In the Middle East, people bake leavened dough by sticking it to the sides of an oven, a method called 'nang' in Persian, which means bread! The original version was a Fuzhou snack called 'scallion pork bun,' but because the words for 'Fuzhou' (hok-tsiu) and 'pepper' (hôo-tsio) sound similar in the Minnan dialect—and since the buns are seasoned with spicy pepper—Taiwanese people started calling them 'pepper buns'!

Oceanmommy Chen @karenchen_624

Saved

Ingredients

1 hour

20 servings

Dough ingredients:
4 3/4 cupsall-purpose flour (600 grams)
3 1/2 tablespoonsgranulated sugar (42 grams)
2 tablespoonsfresh yeast (24 grams)
1 1/3 cupswater (330 ml)
2 tablespoonslard (30 grams)
Oil paste ingredients:
1 3/4 cupscake flour (220 grams)
1/2 cuplard (110 grams)
Filling ingredients:
1 1/3 poundsground pork (600 grams)
1 teaspoonsalt (6 grams)
2 teaspoonsrice wine (10 ml)
5 tablespoonssoy sauce (78 ml)
1 tablespoonsugar (12 grams)
1 teaspoonfive-spice powder (4 grams)
1 tablespoonground black pepper (16 grams)
3/4 teaspoonground white pepper (4 grams)
1large egg
1 tablespoontoasted sesame oil (20 ml)
2 1/2 cupschopped scallions (300 grams)
Topping ingredients:
as neededSugar water,
1/4 cupblack and white sesame seeds (60 grams)

Saved

Steps

1 hour

1

Mix all the filling ingredients together and refrigerate until ready to use.
2

Add all dough ingredients except the yeast to a mixing bowl. Mix on low speed for 1 minute, then add the yeast. Mix on low for another minute, then switch to medium speed and knead until the dough is smooth and elastic. Let the dough rest for about 20 minutes.
3

Combine the oil paste ingredients and mix into a dough. Divide into 20 portions, about 16 grams each.
4

Divide the dough into 20 portions, about 50 grams each. Shape each into a ball and set aside.
5

Wrap each dough ball with a portion of oil paste. Roll out and fold the dough twice, then let rest for 15 minutes.
6

Flatten each dough piece, place about 50 grams of filling inside, and seal. Dip the top in sugar water and then in sesame seeds. Let rest for another 15 minutes.
7

Preheat the oven to 410°F (210°C). Bake for 20 minutes, then remove from the oven and serve.