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Taiwan's pepper buns or Fuzhou buns allegedly originated in Fuzhou, Fujian, where they are called "scallion and pork buns". Both in Taiwan and Fuzhou, they have become one of the most famous street snacks or night-market must-eats. They are called "pepper buns" not only because of the signature flavour of pepper but also because of the similar pronunciations of "pepper" and "Fuzhou" in Taiwanese. The pepper buns we bought on the street are usually made with a coal-fired big circular iron bucket. Actually, they can also be made with an oven at home. Just follow our recipe and steps, and you can make your own crispy and juicy pepper buns by yourself without joining the queues on the street any longer.
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材 料（Ingredients）：
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| 製作胡椒餅食材一覽。圖片來源：cooking23s.blogspot.com |
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步 驟（Steps）：
(1)
猪後腿肉去除筋膜、切成塊狀後，以調理機絞成粗粒狀。
Remove the membrane of the pork leg. Chop the pork leg into large pieces. Use a processor to mince them roughly.
(2)
取 250 g 絞好的豬肉，與內餡使用的全部調味料混合，用刮刀攪拌至出現筋性為止。密封冷藏約十二小時。
Mix 250 g of the minced pork with all of the seasonings for fillings. Use a spatula to whisk them until they become smooth and elastic. Leave the mixture in a sealed box under refrigeration for about 12 hours.
(3)
將外皮材料全部混合後，揉成表面光滑的麵團，放入噴了烤盤油的食品級塑膠袋中，密封冷藏約十二小時。
Mix all of the ingredients for the crust. Knead them into a dough with a smooth surface. Spray some pan sprays into a food-grade plastic bag. Leave the dough in the sealed plastic bag under refrigeration for about 12 hours.
(4)
開始包的一個小時前，先把青蔥去頭去尾、洗乾淨後，以橡皮筋吊起陰乾。
Cut off both ends of the spring onions, wash them thoroughly, and use a rubber band to hang them to air-dry 1 hour ahead of the following processes.
(5)
青蔥切成小段後，取 120 g 備用。均勻混合蜂蜜與水，備用。烤箱預熱至 230°C。
Chop the spring onions into small pieces. Set 120 g of them aside. Mix the honey and the water. Preheat an oven to 230°C.
(6)
將麵團均分為六等分，分別壓成圓片狀，靜置室溫約十分鐘鬆弛。
Divide the dough into 6 equal parts. Press them into round flat pieces. Leave them under room temperature for about 10 minutes.
(7)
將肉餡分成六等分（每份約 50 g），用手將它們滾圓。
Divide the pork filling into 6 equal parts (about 50 g each). Round them.
(8)
抹些烤盤油在手上，拿一片麵皮，放一塊肉餡在上面，再放入 20 g 的青蔥在肉餡上，以虎口收麵皮，直到覆蓋內餡為止。麵皮的收口務必密實捏合。
Spray some pan sprays on your hands. Take a piece of round flat dough. Put a piece of pork filling onto it. Put 20 g of the chopped spring onions on top of the pork filling. Pull the dough between your thumb and index finger until the fillings are fully covered. The opening of the crust must be closely pinched together.
(9)
在麵皮塗上蜂蜜水、沾上白芝麻後，放入烤盤（麵皮收口朝下）。
Use a brush to spread the honey water on the surfaces of the buns. Spread the white sesame seeds on them. Put them (sealed side down) on a baking pan.
(10)
230°C 烤二十分鐘後，將烤盤前後對調，再烤十分鐘即可出爐。
Bake them at 230°C for 20 minutes. Turn the baking pan around. Bake them for another 10 minutes. Then, voila!
猪後腿肉去除筋膜、切成塊狀後，以調理機絞成粗粒狀。
Remove the membrane of the pork leg. Chop the pork leg into large pieces. Use a processor to mince them roughly.
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| 去除筋膜是肉餡好吃口感的關鍵之一。圖片來源：cooking23s.blogspot.com |
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| 絞好的豬肉樣貌。圖片來源：cooking23s.blogspot.com |
(2)
取 250 g 絞好的豬肉，與內餡使用的全部調味料混合，用刮刀攪拌至出現筋性為止。密封冷藏約十二小時。
Mix 250 g of the minced pork with all of the seasonings for fillings. Use a spatula to whisk them until they become smooth and elastic. Leave the mixture in a sealed box under refrigeration for about 12 hours.
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| 攪拌好的肉餡樣貌。圖片來源：cooking23s.blogspot.com |
(3)
將外皮材料全部混合後，揉成表面光滑的麵團，放入噴了烤盤油的食品級塑膠袋中，密封冷藏約十二小時。
Mix all of the ingredients for the crust. Knead them into a dough with a smooth surface. Spray some pan sprays into a food-grade plastic bag. Leave the dough in the sealed plastic bag under refrigeration for about 12 hours.
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| 若嫌用手揉太累，也可改用攪拌機來打麵團。圖片來源：cooking23s.blogspot.com |
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| 揉好的麵團樣貌。圖片來源：cooking23s.blogspot.com |
(4)
開始包的一個小時前，先把青蔥去頭去尾、洗乾淨後，以橡皮筋吊起陰乾。
Cut off both ends of the spring onions, wash them thoroughly, and use a rubber band to hang them to air-dry 1 hour ahead of the following processes.
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| 找個有掛勾的地方掛上即可。圖片來源：cooking23s.blogspot.com |
(5)
青蔥切成小段後，取 120 g 備用。均勻混合蜂蜜與水，備用。烤箱預熱至 230°C。
Chop the spring onions into small pieces. Set 120 g of them aside. Mix the honey and the water. Preheat an oven to 230°C.
(6)
將麵團均分為六等分，分別壓成圓片狀，靜置室溫約十分鐘鬆弛。
Divide the dough into 6 equal parts. Press them into round flat pieces. Leave them under room temperature for about 10 minutes.
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| 先把小麵團捏成圓形再壓扁即可成圓片狀。圖片來源：cooking23s.blogspot.com |
(7)
將肉餡分成六等分（每份約 50 g），用手將它們滾圓。
Divide the pork filling into 6 equal parts (about 50 g each). Round them.
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| 滾圓後的肉餡樣貌。圖片來源：cooking23s.blogspot.com |
(8)
抹些烤盤油在手上，拿一片麵皮，放一塊肉餡在上面，再放入 20 g 的青蔥在肉餡上，以虎口收麵皮，直到覆蓋內餡為止。麵皮的收口務必密實捏合。
Spray some pan sprays on your hands. Take a piece of round flat dough. Put a piece of pork filling onto it. Put 20 g of the chopped spring onions on top of the pork filling. Pull the dough between your thumb and index finger until the fillings are fully covered. The opening of the crust must be closely pinched together.
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| 小心麵皮的封口處別碰到肉餡，以免封不起來。圖片來源：cooking23s.blogspot.com |
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| 包好後的樣貌。圖片來源：cooking23s.blogspot.com |
(9)
在麵皮塗上蜂蜜水、沾上白芝麻後，放入烤盤（麵皮收口朝下）。
Use a brush to spread the honey water on the surfaces of the buns. Spread the white sesame seeds on them. Put them (sealed side down) on a baking pan.
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| 沾好芝麻後的樣貌。圖片來源：cooking23s.blogspot.com |
(10)
230°C 烤二十分鐘後，將烤盤前後對調，再烤十分鐘即可出爐。
Bake them at 230°C for 20 minutes. Turn the baking pan around. Bake them for another 10 minutes. Then, voila!
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| 烤好後的胡椒餅樣貌。圖片來源：cooking23s.blogspot.com |
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| 吃的時候要小心，別被內餡燙到。圖片來源：cooking23s.blogspot.com |
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說 明（Footnotes）：
(1)
做好的胡椒餅每份熱量約三百大卡。
Each piece of the pepper buns contains about 300 kcal.
(2)
胡椒餅冷藏約可保存三天。要吃之前可先噴些水在表皮上，再放入烤箱以 180°C 烤十到十五分鐘即可。
You can keep the pepper buns in a fridge for about 3 days. Before serving them again, spray some water on them and bake them at 180°C for 10-15 minutes.
(3)
恭喜網友 liang_sweeite 試做成功！ Congratulations on liang_sweeite's success!
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| 圖片來源（Source of the Picture）： instagram.com/liang_sweeite |
(4)
恭喜網友 flower_cuisine 試做成功！ Congratulations on flower_cuisine's success!
.jpg "Taiwan pepper bun") |
| 圖片來源（Source of the Picture）： instagram.com/flower_cuisine/ |
Hi, do i bake the buns imeediately after filling and rolling in sesame? Should i proof them until double in size?
回覆刪除Yes, bake them immediately after filling and rolling them in sesame. Although it's called "pepper bun" in English, the texture of the crust is more like a biscuit rather than a bun.😊
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