Based on the recipe for Hujiaobing (Pepper Buns) that I made in the past, I prepared beef mince-filled buns, which turned out super tasty. The juicy beef filling, seasoned with spices and wrapped in a crispy, golden bun, was a delicious twist on the traditional pepper buns.
Ingredients:
Buns:
- 270 g bread flour
- 5g instant yeast or active dry yeast
- ½ tsp salt
- 1 tbsp sugar
- 15 g oil
- 170 ml warm water
Filling:
- 280 g ground beef
- 1 tsp ground black pepper
- ½ tsp ground white pepper
- ½ tsp salt
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 60 g green onion, finely chopped
- 60g grated carrot
Glaze:
- 1 tsp honey + 1 tsp water
Garnish:
- white sesame seeds
Instructions
1. Prepare the Filling:
- In a large mixing bowl, combine all the filling ingredients.
- Cover the bowl and refrigerate until ready to use.
2. Prepare the Dough:
- In a mixing bowl, whisk together the flour, sugar, salt, and yeast.
- Add oil and warm water.
- Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky or knead by hand
- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
3. Wrapping
- Divide the filling into six equal portions.
- Preheat oven to 200°C.
- Flatten the risen dough to remove air and divide it into six equal pieces. Work with one piece at a time, keeping the rest covered.
- Roll into an oval shape.
- Place one portion of filling in the center of the dough.
- Gather the edges of the dough to pinch and seal. Repeat with remaining dough and filling.
- Place the wrapped buns seam side down on a baking sheet lined with parchment paper.
- Brush the tops of the buns with the honey-water mixture, then gently dip them or sprinkle them with sesame seeds.
4. Baking
- Place the baking sheet in preheated oven.
- Bake for 20 minutes or until the buns are golden brown and the meat filling is cooked through.
- Remove from the oven and transfer the buns to a cooling rack. Serve warm.
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