[Video Tutorial] Pepper Pork Buns (Hu Jiao Bing)

Name: [Video Tutorial] Pepper Pork Buns (Hu Jiao Bing)
Total time: 10800 s
Yield: Serves 8 servings
Ingredients: Ingredients (Makes 8); Dough; 2 2/3 cups all-purpose flour (320 g); 1 1/2 teaspoons instant yeast (5 g); 3/4 cup plus 1 tablespoon water (200 g); 1 1/2 tablespoons sugar (20 g); 1/2 teaspoon salt; 1 1/2 tablespoons lard (20 g); 1 tablespoon freshly ground black pepper; 1 tablespoon freshly ground white pepper; Oil Paste; 3/4 cup plus 1 tablespoon all-purpose flour (110 g); 1 tablespoon cooking wine; 4 tablespoons lard (55 g); 1 teaspoon five-spice powder; Filling; 1 teaspoon sugar; 1.1 pounds pork shoulder, half lean and half fatty, chopped (500 g); 1 teaspoon salt; 2 tablespoons soy sauce; 1 large egg; 2 tablespoons toasted sesame oil; 3 stalks green onions; 2 tablespoons white sesame seeds

老娘 @cook_6828111

This is one of the few foods that someone in my family really loves. For some reason, they're very picky and have high standards for pepper pork buns. My first few attempts didn't meet their expectations. Recently, with the arrival of a new oven, I decided to try again for their review—and finally got a good rating! The key to delicious pepper pork buns is the filling. It's best to use a whole piece of pork and chop it by hand, so you get a nice meaty texture. Ground pork tends to be looser and less satisfying. Video tutorial: https://youtu.be/kzF2I7oc5F0

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Ingredients

3 hours

Serves 8 servings

Ingredients (Makes 8)
Dough
2 2/3 cupsall-purpose flour (320 g)
1 1/2 teaspoonsinstant yeast (5 g)
3/4 cupplus 1 tablespoon water (200 g)
1 1/2 tablespoonssugar (20 g)
1/2 teaspoonsalt
1 1/2 tablespoonslard (20 g)
1 tablespoonfreshly ground black pepper
1 tablespoonfreshly ground white pepper
Oil Paste
3/4 cupplus 1 tablespoon all-purpose flour (110 g)
1 tablespooncooking wine
4 tablespoonslard (55 g)
1 teaspoonfive-spice powder
Filling
1 teaspoonsugar
1.1 poundspork shoulder, half lean and half fatty, chopped (500 g)
1 teaspoonsalt
2 tablespoonssoy sauce
1large egg
2 tablespoonstoasted sesame oil
3 stalksgreen onions
2 tablespoonswhite sesame seeds

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Steps

3 hours

1

Prepare the filling first. Cut the pork into small cubes, then chop finely. (You can use ground pork, but hand-chopped gives a better texture.)
2

Add all the marinade ingredients to the pork and mix quickly by hand until the pork absorbs all the seasonings.
3

After mixing, slap the pork mixture a few times, then wrap it in plastic wrap and refrigerate for at least 2 hours.
4

Wash the green onions, trim the roots, and chop them. Set aside.
5

Combine all dough ingredients in a bread machine or knead by hand to form a dough (no need to knead until windowpane stage). Cover with a damp cloth and let rise for 1 hour.
6

For the oil paste, press the ingredients together until crumbly, then gently knead into a dough (do not overwork). Wrap in plastic wrap and freeze for 1 hour.
7

Punch down the risen dough and divide into 8 equal pieces.
8

Take the oil paste out of the freezer and divide into 8 equal pieces.
9

Wrap each piece of oil paste inside a piece of dough and roll into a ball.
10

Roll each ball into a long oval, then roll up vertically with the seam facing up.
11

Repeat rolling into a long oval and rolling up vertically with the seam facing up. After making all 8, cover with plastic wrap and let rise for another 30 minutes.
12

Flatten each dough ball with the seam side up, then roll out the edges so the center is thicker than the sides. Place the dough in your hand, add pork filling, then top with chopped green onions. Push the filling in as you fold and seal the bun (folding style is up to you).
13

Place the sealed side down, press the top into white sesame seeds, and place on a baking sheet.
14

Preheat the oven to 430°F (220°C). Bake for 30 minutes, rotating the tray halfway through, until the buns are golden brown.