Pepper Buns (Hu Jiao Bing)

Name: Pepper Buns (Hu Jiao Bing)
Total time: 18000 s
Yield: Makes 20 buns
Ingredients: 2 2/3 lbs ground pork (about 1.2 kg); 1 large ladle rice wine (about 3 tablespoons or 45 ml); 1 1/3 lbs green onions (about 600 grams); Salt, to taste; 2 tablespoons granulated sugar (about 25 grams); 3 tablespoons soy sauce (about 45 ml); 2/3 teaspoon five-spice powder; White pepper, to taste; Coarse ground black pepper, to taste; Sesame oil, to taste; as needed White sesame seeds,; as needed Black sesame seeds,; as needed Water,; For the dough:; 4 3/4 cups all-purpose flour (600 grams); 2 teaspoons active dry yeast (6 grams); 1 1/4 cups water (290 grams); 1 teaspoon salt; 1/4 cup granulated sugar (60 grams); For the shortening dough:; 1 2/3 cups cake flour (200 grams); 1/2 cup lard (110 grams)

魏鈺娟（娟娟廚房創意料理） @cook_560429

花蓮市

Pepper Buns (Hu Jiao Bing)

魏鈺娟（娟娟廚房創意料理） @cook_560429

Saved

Ingredients

2.5 hours

Makes 20 buns

2 2/3 lbsground pork (about 1.2 kg)
1large ladle rice wine (about 3 tablespoons or 45 ml)
1 1/3 lbsgreen onions (about 600 grams)
Salt, to taste
2 tablespoonsgranulated sugar (about 25 grams)
3 tablespoonssoy sauce (about 45 ml)
2/3 teaspoonfive-spice powder
White pepper, to taste
Coarse ground black pepper, to taste
Sesame oil, to taste
as neededWhite sesame seeds,
as neededBlack sesame seeds,
as neededWater,
For the dough:
4 3/4 cupsall-purpose flour (600 grams)
2 teaspoonsactive dry yeast (6 grams)
1 1/4 cupswater (290 grams)
1 teaspoonsalt
1/4 cupgranulated sugar (60 grams)
For the shortening dough:
1 2/3 cupscake flour (200 grams)
1/2 cuplard (110 grams)

Saved

Steps

2.5 hours

1

Filling: In a large bowl, combine the ground pork with salt, sugar, five-spice powder, soy sauce, rice wine, and white pepper. Mix well. Add the chopped green onions, coarse ground black pepper, and sesame oil, and mix until evenly combined. Cover and refrigerate until ready to use.
2

Dough: In a large bowl, mix the all-purpose flour, yeast, salt, sugar, and water until a dough forms. Knead until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
3

Shortening dough: Mix the cake flour and lard together, pressing to form a soft dough. Set aside.
4

Take 60 grams (about 2 ounces) of the main dough and 15 grams (about 1/2 ounce) of the shortening dough. Roll the main dough into a ball and flatten it, then wrap the shortening dough inside. Flatten and roll up, then let rest for 10 minutes.
5

Roll out the rested dough, wrap it around the green onion pork filling, and seal tightly. Brush the surface with water and dip in black and white sesame seeds. Place the buns on a baking sheet lined with parchment paper.
6

Bake in a preheated oven at 400°F (200°C) for about 20 minutes, or until golden brown.