Hujiao Bing, or the Taiwanese Pepper Bun, is a kind of baked bun originating in Fuzhou City, the capital of the Fujian province of China. It is a street food that has become popular in Taiwan and can be found throughout Taiwan in night markets or mini food stalls.
The common ingredients are flour, milk, an internal dough shell leavening agent, as well as meat protein, usually pork or beef, marinated with sugar, soy sauce, white pepper or black pepper, and inside filling scallions.
The outer shell of the dough is made with flour, water, and a leavening agent such as yeast or baking powder. Often, lard, butter, or oil is added to the dough to make the bun extra crunchy and flaky when baked like a croissant. The outer shell dough is then rolled individually, similar to a dumpling wrapping, into a thin, circular shape.
About Taiwanese Beef Pepper Bun Recipe
On the thin dough, the marinated meat is spread. In traditional recipes, a handful of sliced green scallions are then covered with the dough on top of the food.
To give the bun a strong scallion flavor, the scallions must be added in a separate phase – but never mixed in the meat filling.
The sealed end is on the bottom, unlike with other buns. The bun’s top is then sprayed with water and sprinkled with white sesame seeds.
The cooked pepper bun has a crunchy, thin, cracker-like crust. It will drip beef juices when bitten down on. This is one of the main reasons why it’s gaining more popularity everywhere today. For more international recipes, click here.
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