Pepper Buns 胡椒餅

Few years ago when I travelled to Taiwan, there were so many street food but the one I love most is Pepper Buns. The bun is not normal bread but flaky pastry + bread texture, filling is minced pork with lot of black pepper. They are just sooooo delicious that I have to have it every day!

It is very easy to make it at home, of course, I don’t have the traditional hob to cook it, but oven is okay too. Add in a flaky pastry with lard (pork fat), it make the bun even tastier. I think using lard is the best, if you cannot buy it, maybe make it yourself , but highly suggest that DO NOT skip the pork fat. Enjoy!

前幾年去台灣旅行時，我最喜歡吃的街頭小食就是胡椒餅，香脆酥化的外層，入面是熱騰騰的豬肉＋香蔥餡料，超級好吃！

胡椒餅是用傳統的烤爐烤的，但在家只可以用焗爐，但也很不錯！令外層酥化的是油酥皮，用豬油和麵粉做成。我建議一定要用豬油做，才會做出酥化口感。如果買不到豬油，自己在家也可做到。做法簡單，特別是在冬天，吃熱騰騰的胡椒餅，超滿足！

For the pork filling: Mix the minced pork with all the seasoning, marinate for 30 minutes.

For the dough: mix flour and salt together, then add in instant dried yeast, mix well. Then add in water gradually to form a dough. Knead the dough for about a minute, or until the dough is smooth. Let it rest for 30 minutes.

For the pastry: mix the lard and flour together, set aside.

Roll the dough into rectangle, then spread the lard pastry on top. Roll it into cylinder. Divide the dough into 6 to 8 pieces.

Roll a piece of dough into small rectangle, fold it. Then roll into round shape.

Add the pork filling and spring onion, seal it into a ball.

Brush some water on the dough surface, then coat in white sesame. Pop in preheated oven at 200C, bake for 20-25 minutes.

將豬肉餡料和調味料拌勻，醃30分鐘

麵糰做法：將麵粉和鹽拌勻，然後加入酵母拌勻，逐少加入水，拌勻成麵糰 (食譜內水的份量是建議份量，要用自己的手去感受，麵糰如太乾，加點水；太濕，加點麵粉）搓麵糰約一分鐘或至麵糰表面平滑，包好，備用 （不用搓至有薄膜的）

將麵糰擀成長形，然後放一層油酥在上面，捲成圓柱狀，分成 6 至8份，拿出一份，擀一擀，對摺，再擀成方/圓形，包入肉餡，加上蔥末，封口在麵糰上塗一層水，再沾滿芝麻，放入已預熱200度C焗爐，焗約20-25分鐘即成！

Print

Black Pepper Buns

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

Servings: 4

Ingredients

Filling

• 300 g Minced Pork
• 1 tsp Sugar
• 1/2 tsp Salt
• 2 Tbsp Soy Sauce
• 1 tsp Sesame Oil
• 1 Tbsp Ground Black Pepper
• 1/4 tsp Chicken Powder
• 1 tsp Minced Ginger

Oil Pastry

• 60 g Lard
• 80 g All-Purpose Flour

Dough

• 250 g All-Purpose Flour
• 6 g Salt
• 3 g Instant Dried Yeast
• 130 ml Water

Instructions

1. For the pork filling: Mix the minced pork with all the seasoning, marinate for 30 minutes.

2. For the dough: mix flour and salt together, then add in instant dried yeast, mix well. Then add in water gradually to form a dough. Knead the dough for about a minute, or until the dough is smooth. Let it rest for 30 minutes.

3. For the pastry: mix the lard and flour together, set aside.

4. Roll the dough into rectangle, then spread the lard pastry on top. Roll it into cylinder. Divide the dough into 6 to 8 pieces.

5. Roll a piece of dough into small rectangle, fold it. Then roll into round shape.

6. Add the pork filling and spring onion, seal it into a ball.

7. Brush some water on the dough surface, then coat in white sesame. Pop in preheated oven at 200C, bake for 20-25 minutes.