胡椒餅（焗爐版）Oven-Baked Taiwanese Pepper Buns

Prep 50 min·Cook 25 min·Rest 1h 30m

1. 1You're here
   Step 1.

   Mix the flour, yeast, sugar and salt, add the water and lard and knead for 8–10 minutes into a smooth, soft dough. Cover and leave in a warm place for 1 hour until doubled.

   350 g Plain flour4 g Fast-action dried yeast15 g Sugar½ tsp Salt200 ml Lukewarm water20 g Lard (or cooking oil)

   1 hDough makingYeast proofing
2. 2
   Step 2.

   Mix the pork with the soy, rice wine, sugar, black and white pepper, five-spice and sesame oil. Stir hard in one direction for 2 minutes until sticky. Chill for 30 minutes.

   500 g Fatty pork mince (20% fat) or hand-chopped pork shoulder2 tbsp Light soy sauce1 tbsp Rice cooking wine (mijiu)1 tbsp Sugar2 tsp Coarsely ground black pepper1 tsp White pepper½ tsp Five-spice powder1 tbsp Sesame oil

   Marinate

   Wok-chan's tip鑊仔貼士

   Chilled filling is firmer and much easier to wrap.
3. 3
   Step 3.

   Knock back the dough and divide into 8 pieces (about 70 g each). Roll each into a 12 cm round, thinner at the edges than in the middle.

   350 g Plain flour

   Dough making
4. 4
   Step 4.

   Put a spoonful of pork in the centre, then pile a big handful of spring onion on top (it shrinks a lot). Pull the edges up and pinch firmly shut.

   500 g Fatty pork mince (20% fat) or hand-chopped pork shoulder150 g Spring onions, chopped (a big bunch)

   Simple wrapping

   Wok-chan's tip鑊仔貼士

   Pinch the seal hard and twist off any excess dough; a weak seal leaks juice.
5. 5
   Step 5.

   Brush the smooth tops with water and press into the sesame seeds. Place seam side down on a lined tray, flatten slightly and rest for 15 minutes.

   2 tbsp Water, for brushing4 tbsp White sesame seeds

   Yeast proofing
6. 6
   Step 6.

   Meanwhile heat the oven to 230°C (210°C fan, gas 8) with a heavy baking tray or pizza stone inside.

7. 7
   Step 7.

   Slide the buns, on their paper, onto the hot tray. Bake for 20–25 minutes until deep golden and the bottoms are crisp; the filling should reach 75°C.

   350 g Plain flour500 g Fatty pork mince (20% fat) or hand-chopped pork shoulder

   22 minBake
8. 8
   Step 8.

   Rest for 5 minutes before eating: the juice inside is scalding.

   500 g Fatty pork mince (20% fat) or hand-chopped pork shoulder