[Meat Filling]
Combine the ground pork, black pepper, sugar, soy sauce, minced garlic, egg, and vegetable oil. Mix well, then refrigerate.

[Main Dough]
Dissolve the yeast in the water and stir well.
Add the flour and sugar.
Let the mixture sit for about 5 minutes to activate the yeast, then pour the yeast water into the flour.
Mix until a dough forms. Cover the dough with a damp cloth and set aside.

[Oil Dough]
Melt the butter, then mix it with the flour until well combined. Set aside.

Divide the main dough into 12 equal pieces and roll each into a ball.
Divide the oil dough into 12 equal pieces.

Wrap each portion of oil dough inside a piece of main dough and pinch to seal tightly.

Take the meat filling out of the refrigerator and add the chopped green onions. Mix well.

Roll each dough ball into a long strip.

Roll up the strip from bottom to top.
Repeat the process of rolling into a strip and rolling up from bottom to top two times.

Press down both ends of the rolled dough.

Flatten each dough ball into a circle and fill with the meat mixture.
To portion the filling evenly, you can weigh the empty pot before starting, then weigh as you fill, or simply divide the meat filling into 12 equal portions before wrapping.

Dip the surface of each bun in the sugar water, then coat with sesame seeds. Place on a baking sheet.
Preheat the oven to 400°F (200°C). Bake the pepper buns for about 30 minutes.

Enjoy the pepper buns hot and fresh out of the oven—they taste best this way!

Detailed video tutorial: https://youtu.be/YPabAU3S3Go