Name: Black Pepper Beef Buns (Hu Jiao Bing)
Ingredients: Beef Filling; 9 ounce (250 g) ground beef; 1 teaspoon freshly ground black pepper; 1 teaspoon ground white pepper; 1/2 teaspoon ground Sichuan pepper; 1 tablespoon (15 ml) light soy sauce; 1 tablespoon (15 ml) oyster sauce; 1 teaspoon sugar; 1 teaspoon sesame oil; 1 teaspoon cornstarch; 4 to 5 spring onions, chopped finely; Buns; 9 1/2 ounce (270 g) bread flour, plus more for dusting; 1 teaspoon instant yeast; 1/2 teaspoon salt; 1 tablespoon (13 g) sugar; 1 tablespoon (15 g) lard; 2/3 cup + 2 tsp (170 ml) water, at room temperature; Honey glaze (1 tbsp [15 ml] honey mixed with 1 tbsp [15 ml] water); White sesame seeds

Black Pepper Beef Buns (Hu Jiao Bing)

By: Brendan Pang, excerpted from This Is a Book About Street Food

Black Pepper Beef Buns Hu Jiao Bing

By: Brendan Pang, excerpted from This Is a Book About Street Food

These buns, also known as hu jiao bing, are a staple of Taiwanese street food, featuring juicy ground beef marinated in a robust black pepper sauce all cozied up in a crispy, golden flaky bun! They have earned their street cred for a reason—they perfectly marry savory, spicy and crunchy, making them ridiculously addictive. Although they might seem a little tricky to tackle, trust me, making these at home makes them taste so much better. So, the next time you’re looking to impress at a gathering, whip up a batch of these mouthwatering buns and watch your guests go wild!

Makes8 - 10 buns

Ingredients

Beef Filling
9 ounces (250 g) ground beef
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon ground Sichuan pepper
1 tablespoon (15 ml) light soy sauce
1 tablespoon (15 ml) oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon cornstarch
4 to 5 spring onions, chopped finely
Buns
9 1/2 ounces (270 g) bread flour, plus more for dusting
1 teaspoon instant yeast
1/2 teaspoon salt
1 tablespoon (13 g) sugar
1 tablespoon (15 g) lard
2/3 cup + 2 tsp (170 ml) water, at room temperature
Honey glaze (1 tbsp [15 ml] honey mixed with 1 tbsp [15 ml] water)
White sesame seeds

INSTRUCTIONS

Make the filling: In a medium-sized bowl, combine the ground beef with the black and white pepper, Sichuan pepper, light soy sauce, oyster sauce, sugar, sesame oil, cornstarch and spring onions, and stir until well mixed. Cover and let marinate, refrigerated, for 1 hour or overnight.
Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, salt and sugar. Start the mixer on medium-low speed, and while mixing, add the lard and the warm water. Increase the speed to medium and knead until a dough is formed, 5 to 10 minutes. Remove the bowl from the stand mixer, cover with a clean tea towel and let rise in a warm place until doubled in size, about 30 minutes.
Form the buns: Divide the dough into six equal-sized portions and roll out to about 6 inches (15 cm) in diameter, using a little extra flour to dust if needed. Place 1 to 2 tablespoons (25 to 35 g) of filling in the center of a ball and pull the edges of the dough up to seal in the filling. Pinch and seal shut. Repeat with the remaining filling and dough.
To bake, preheat the oven to 400°F (200°C). Place the buns, seam side down, on a baking sheet lined with parchment paper and brush the top with the honey glaze. Sprinkle with sesame seeds and press lightly to help them stick, then bake for 20 minutes, or until cooked through and golden brown. Serve immediately.