Authentic home cooking from Taiwan, with US measurements. 
Pepper Buns (Hu Jiao Bing)
Xu Xiaoling
Tips
This recipe is a bit oily—if you prefer it less greasy, you can leave out the lard in the dough and use yeast to leaven it instead.
Tasting Notes
Layered texture—so fragrant and delicious!
Pepper Buns (Hu Jiao Bing)
Xu Xiaoling
Tips
This recipe is a bit oily—if you prefer it less greasy, you can leave out the lard in the dough and use yeast to leaven it instead.
Tasting Notes
Layered texture—so fragrant and delicious!
Open in Cookpad AppSteps
- 1
Mix the filling ingredients with the seasonings and marinate in the refrigerator.
- 2
Combine the dough ingredients in a bowl and knead until smooth. Transfer to a work surface and knead until the dough is elastic and smooth. Cover with plastic wrap and let rest for about 1 hour.
- 3
Mix the oil paste ingredients (cake flour and lard) until just combined. Do not overmix.
- 4
Divide both the dough and oil paste into 8 equal portions.
- 5
Roll each dough portion into a circle, wrap a portion of oil paste inside, and pinch to seal.
- 6
Roll the wrapped dough into a long strip and roll it up. Repeat this step 2 to 3 times.
- 7
Roll each piece into a round with thinner edges and a thicker center. Place the filling in the center, pinch to seal, brush the surface with water, and dip in sesame seeds.
- 8
Bake in a preheated oven at 350°F (180°C) for 25 minutes, or until golden brown.
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