How to Make PEPPER BUNS! JUICY & CRUNCHY Taiwanese Hujiao Bing Recipe

[@feedmeimei]

Oh my god those look PERFECT!!! SO JUICY AHHHH

[@makitchen]

thanks alyssa!! :D

[@SugarRayLeo]

Just came back from Taipei and ate these at Raohe night market. This is exactly how they make it (minus the cooker as they make it in a tandoor like oven). I will try cooking this on my Kamado with a two zone setup two get a smoke & char and use a pizza stone to mimic their process.

[@niallsmyth4068]

im interested in using my kamado also, how did it go? thanks

[@Luming-di9rf]

The ones at the night market aren't that good. You'll find much better ones in specialized shops.

[@ianno3]

@@Luming-di9rf the ones at Raohe with the Michelin Bib Gourmand award aren't that good? Damn, I loved them. A specific recommendation is always appreciated

[@colettecarter7798]

I've made these twice now and they turned out amazing each time!! thanks for the super easy to follow recipe and video :)

[@makitchen]

Hi Colette! That's super awesome to hear and I'm so glad you enjoyed them :D they're my favorite buns too hehe

[@rayy5699]

I'm wondering. how did you get the lard?

[@colettecarter7798]

@@rayy5699 whoops, sorry for the late response! I got the lard at my local supermarket, though I live in a major US city so that probably made it a lot easier to find. the one I have is Farmer John's manteca

[@annietam891]

Omg those look SO good . Thanks for making it so easy to follow

[@keriXianne]

Looks amazing. I must try this real soon

[@ageingbeautifully7345]

I must try and make these 🤤🤤 wonderful !

[@makitchen]

yess! they are so delicious!

[@hellopandaL68]

Can I change lard into margarine/ butter?

[@rayy5699]

hi. sorry how do you make the lard? thank you

[@geniustomato951]

Perfectly risen buns! 😋

[@makitchen]

😄🤤

[@pullyourownweight442]

Thank you

[@muguasmr1032]

Like 28 wow very nice cooking maybe this recipe hard for me...but food look so delicious ❤❤👍

[@klammmy]

Makes me hungry! I was hoping to hear "that sounds crispy" when you cut into the bun because it really did sound crispy!!! YUM.

[@makitchen]

lolll that woulda been smoooth! thanks klam :)

[@joeant7157]

How much if you sale that one?

[@sharduldhole5701]

Is there any substitute for lard ?

[@makitchen]

hi shardul! you could use shortening in place of the lard but the flavor may not be the same.

[@sharduldhole5701]

@@makitchen Thanks ! I understand that it will lack the flavour if I use shortening. But in India it is difficult to get rendered fat like lard etc.

[@joeant7157]

Nice

[@dianeteo2376]

Hi, may i know why the dough has to be kept in the fridge overnite?

[@makitchen]

hi diane! it's a cold proof that allows the dough to slowly develop gluten and some flavor. you can proof the dough at room temp for a couple hours, the difference in taste isn't too noticeable.

[@BerserkerRider94]

Can i sub the pork for beef? Not to discredit pork or anything just a thought

[@draskitchen8279]

This is amazing!! I love bing!!!

[@makitchen]

thank you! haha these are so light and crunchy!

[@andyfang6884]

YUMMMMMSSSSS

[@lingguo8623]

😋😋😋😋yummy.......

[@sukor706]

Rotate what after 10 min?

[@makitchen]

oops, the tray! lol rotate the tray :)

[@4ofdubs]

Why sugar in the pork?!

[@makitchen]

it balances out all the salty/savory ingredients!