The food I miss most from Taiwan 我最想念的食物

There are many foods I miss from my 17 years living in Taiwan, among them gua bao, fluffy xiao long bao and fan tuan. But there is one I miss above all others.

離開台灣後，我想念很多食物。譬如說 割包，小籠包，飯糰。但有一種我特別想念。

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胡椒餅 (成品:約10個)

麵皮:
中筋麵粉400g .、水220g.、活性乾酵母8g.、豬油20g.

油酥
低筋麵粉130g.、豬油65g.

餡料
瘦肉丁100g. 、絞肉400g. 、蔥末200g.

調味料:
鹽1小匙、醬油膏3大匙、糖2大匙、
胡椒粉1/2大匙、五香粉1小匙

上色:
糖水適量(比例為糖1:水9)、生芝麻適量

做法：
1. 麵皮材料中的麵粉、酵母和水混和、揉至光
滑,放入發酵桶發酵80分鐘,加入豬油揉至
光滑,醒15分鐘,分割為每個重60g.小麵
2. 油酥材料中的麵粉與豬油輕輕拌勻,分割為
每個重20g.麵糰
3. 麵皮包入油酥,以手稍壓,擀成橢圓形麵皮,捲起來醒20分鐘
4. 將絞肉、瘦肉丁與調味料拌匀醃20分鐘,包的前加入蔥未拌勻
5. 麵糰擀薄,包入餡料50g, 餅皮表面刷一層糖水, 沾芝麻 醒10分鐘
放入200-220C烤箱烤20~25分鐘即成。

The Recipe:
Dough 1
3 cups/400g all purpose flour
220ml water
8g instant yeast
20g lard

Dough 2
1 cup cake flour
65g lard

Other ingredients
150g lean pork (chopped into small cubes)
450g minced pork
200g scallions (chopped into pieces .5cm long)
1 tsp salt
3 tbsp thick soy sauce
2 tbsp sugar
1/2 tbsp ground pepper
1 tsp five spice powder
sesame seeds

Method:
Put the meat, soy sauce, salt, pepper, sugar and five spice powder into a bowl and mix well. Once mixed put into the fridge.
Dough1
First add the yeast to the water. Then add the other ingredients and mix the dough and knead until it forms a smooth ball. Put in a warm place for 80 minutes.
Dough 2
Mix the flour and lard into a ball and set aside.
Cut both doughs into 10 equal pieces.
Take each piece of dough 1 and wrap it around a piece of dough 2.
Roll it flat and then form it into a ball again. Repeat twice for all 10 pieces.
Set aside for 20 minutes.
When ready roll each piece of pastry into a round, flat shape around 10cm in diameter.
Scoop a tenth of the meat into center of the pastry and then add some chopped onions.
Close the pastry around the meat making sure there are no holes.
Brush the top of each closed bun with sugar water and then dip in sesame seeds before placing on
a baking tray (lined with baking paper).
Cook in the oven (200-220C) for 20-25 minutes until top is browned.

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Ishikari Lore by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
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