Snowy Mountain Beef Tenderloin Bun Recipe (雪山牛柳飽) with Papa Fung

A play on the Hong Kong style Mexico Bun, a close cousin to the Pineapple Bun. Instead, this bun is stuffed with savoury and juicy beef tenderloin in a soft and fluffy pan dulce with a thin sweet crust that covers the entire bun.

Chapters:
0:00 Intro
0:17 Part 1: Bun
2:08 Part 2: Filling
4:39 Part 3: Bun (After Resting)
5:54 Part 4: Assembly
6:29 Part 5: Bun Top
7:09 Part 6: Final Assembly
8:19 Finale

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SNOWY MOUNTAIN BEEF TENDERLOIN BUN RECIPE [雪山牛柳飽 ]
This recipe makes 18 buns [製成十八隻]

INGREDIENTS [食材]
Bun [飽]
400g Bread Flour [高筋麵粉]
80g Sugar [糖]
5g Yeast [依士]
40g Butter [牛油]
230ml Water [水]

Bun Topping [飽面]
140g All Purpose Flour [中筋麵粉 ]
120g Butter [牛油]
60g Icing Sugar [糖粉]

Filling [饀]
350g Beef Tenderloin [牛柳]
½ Onion [洋葱]
2tbsp Worcestershire Sauce [喼汁]
2tbsp Ketchup [茄汁]
3tbsp Oyster Sauce [蠔油]
1tbsp Sugar [糖]
10g Cornstarch (for slurry) [英粟粉(埋獻用)]
200ml Water [水]
Some White Pepper [白胡椒粉]
Some Salt [鹽]
Some Oil [油]

DIRECTIONS [製作]
Bun [飽]
1. In a small bowl, combine yeast and some sugar, add in warm water to bloom yeast. [依士加少許糖，用適量暖水拌匀先激活待用。]
2. Place bread flour into mixing bowl, add in sugar, mix. Add in activated yeast, add in water in 3 separate pours, mix for around 10 mins. Add in butter, mix until dough-like. [粉料放攪拌機內加糖先拌匀，加入已激活的依士和少許水攪拌，中途再加水搅拌，水分三次加入，全程約十分鐘，再加上牛油搅拌均匀成麺糰。]
3. Take it out of mixer, knead and slam until dough is smooth. Place dough in a bowl, cover and set aside for 1.5 hours. [取出麵糰搓撻至滑身，放盆内蓋好静置個半小時。]
4. After resting, knead dough and divide into even pieces. [取出麵糰搓揉至光滑，平均分成小粒。]
5. Shape dough pieces into a ball, cover and let it rest for 15 minutes. [搓圓成球狀蓋好静置十五分鐘。]
6. Roll dough balls into a flat disc, set aside. [將小圆球擀成碟狀備用。]

Filling [餡]
1. Dice onions, set aside. [洋葱切碎備用。]
2. Remove veins from tenderloin, dice into medium cubes, set aside. [牛柳起出根膜不要，肉切碎。]
3. Mix salt, sugar, white pepper with tenderloin. Add in oil, mix until combined, set aside. [加鹽，糖和胡椒粉抓醃牛肉，最後加油拌匀備用。]
4. Stir fry onions until fragrant, remove from frying pan. Place marinated tenderloin into pan and brown the meat, remove from pan. [炒香洋葱盛出備用，再炒香牛肉取出備用。]
5. Combine oyster sauce, ketchup, Worcestershire sauce into frying pan and cook until fragrant. Add in water and sugar, cook until boil. Add in cornstarch slurry, cook until thickened, set aside to cool. [再炒香混合酱料加水和糖，滚起埋獻，杰身即可取出待凉。]
6. In a large bowl, combine tenderloin, onions and cooled sauce. Place it into a shallow dish, set aside in the fridge. [混合洋葱和牛肉和醬汁，搅匀後放碟中再放置雪柜待用。]

Assembly [組合]
1. Place filling into the middle of the disc, pinch sides to seal it. [包餡料在中間，掐實收口。]
2. Place buns onto a baking tray, and let it rest in a warm area for 30mins. [飽排放焗盤中，放置温暖處坐三十分钟左右。]

Topping [飽面]
1. Combine room temperature butter with icing sugar. [室温牛油加糖粉。]
2. Knead until it liquifies and add in flour. Continue kneading until dough-like. Divide into same number of pieces as bun. [搓匀加入麵粉搓匀成糰，平均分成同等份量。]
3. Flatten the pieces into discs. [壓扁成碟狀。]

Final Assembly [最後组合]
1. Place topping disc over the bun [將飽面放飽上。]
2. Bake bun at 350°C for 25 minutes. Serve with icing sugar sprinkled on top. [預熱焗爐350度，焗二十五分鐘即可，上桌前灑些糖粉更美味。]

#mexicobun #hkbakery #雪山牛柳飽
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Music/Sound Credits:
Epidemic Sound: Corn Dog Connoisseur - Jobii.
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod

Видео Snowy Mountain Beef Tenderloin Bun Recipe (雪山牛柳飽) with Papa Fung канала Papa Fung's Kitchen