Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 2/3 cup warm water
- 1/2 pound ground beef
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 2 tablespoons vegetable oil
- 1/2 cup finely chopped scallions
- 1/4 cup finely chopped cilantro
Special Equipment Needed:
- Stand mixer
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the flour, baking powder, and salt. Add the vegetable oil and warm water and mix until a dough forms. Knead the dough for 5 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Meanwhile, in a large skillet, cook the ground beef over medium-high heat until it is browned. Add the soy sauce, hoisin sauce, sesame oil, garlic, ginger, sugar, and white pepper and cook for an additional 5 minutes. Remove from the heat and stir in the vegetable oil, scallions, and cilantro. Let cool.
3. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
4. Divide the dough into 12 equal pieces. Roll each piece into a 4-inch circle. Place 1 tablespoon of the beef filling in the center of each circle. Fold the edges of the dough up and over the filling, pinching the edges together to form a bun. Place the buns on the prepared baking sheet.
5. Bake the buns for 20 minutes, or until golden brown. Serve warm.
Time:
Preparation Time: 45 minutes
Cooking Time: 20 minutes
Temperature: 375°F
Serving Size: 12 buns
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 22g
Protein: 10g
Substitutions for Ingredients
- Ground beef can be substituted with ground turkey or pork.
- Soy sauce can be substituted with tamari or coconut aminos.
- Hoisin sauce can be substituted with oyster sauce.
- Sesame oil can be substituted with olive oil.
- Freshly grated ginger can be substituted with ground ginger.
Variations:
- For a vegetarian version, substitute the ground beef with cooked mushrooms or crumbled tofu.
- For a spicier version, add 1 teaspoon of chili flakes to the beef filling.
Tips and Tricks:
- Make sure the beef filling is completely cooled before adding it to the dough.
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
Storage Instructions:
Store the buns in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the buns in a 350°F oven for 10 minutes, or until warmed through.
Presentation Ideas:
Serve the buns on a platter with a side of soy sauce and hoisin sauce for dipping.
Garnishes:
Garnish the buns with sesame seeds and chopped scallions.
Pairings:
Pair the buns with a side of steamed vegetables or a salad.
Suggested Side Dishes:
- Steamed vegetables
- Salad
- Fried rice
Troubleshooting Advice:
- If the buns are not browning, increase the oven temperature to 400°F.
- If the buns are too dry, add a little more water to the dough.
Food Safety Advice:
- Make sure the beef filling is cooked to an internal temperature of 165°F.
- Make sure to store the buns in the refrigerator within 2 hours of baking.
Food History:
Peking-style beef buns are a traditional Chinese dish that originated in Beijing. They are a popular street food and are often served as a snack or appetizer.
Flavor Profiles:
The buns are savory and slightly sweet, with a hint of garlic and ginger.
Serving Suggestions:
Serve the buns as an appetizer or snack.
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Region: Chinese