If you love Bao Buns, you will absolutely love Taiwanese Pepper Cakes. Usually baked in a tandoor-like clay oven, this recipe for how to make Taiwanese Pepper Buns focuses on the laminated dough technique and a juicy filling but finishes things off in a regular home oven. 💙 More Content & Recipes on My Website https://bit.ly/andong-kitchenpassport 🛠️ My Kitchen Tools https://bit.ly/kitchenpassport-tools 📘 My Cook Book KITCHEN PASSPORT 😍 https://bit.ly/kitchenpassport 📸 Follow My Recipe Testing on Instagram! https://www.instagram.com/mynameisandong 🟠 Patreon Relaunch Coming Soon! https://www.patreon.com/mynameisandong 🥟 Taiwanese Pepper Buns Recipe 375g flour 1 tsp instant yeast 1Tbsp sugar 1 tsp salt 215g water 75g flour 50g softened butter 1/4 tsp salt 1/2 tsp sichuan peppercorn, ground 150g minced pork 300g pork neck 1,5 tsp black pepper, freshly cracked 1/2 tsp sichuan pepper, ground 1/4 tsp white pepper, ground 1/2 tsp five spice powder 1 Tbsp light soy sauce 1/2 Tbsp dark soy sauce 1 Tbsp cooking wine 1/2 Tbsp sesame oil 1 Tbsp 1 Tbsp sugar 1 tsp salt 1/2 tsp msg 1 tsp minced ginger 4 stalks spring onions, very finely sliced 30g honey 15g water 3 Tbsp white sesame seeds 1/2 Tbsp black sesame seeds 100g ketchup 1 Tbsp soy sauce 2 Tbsp sambal or other chili sauce 2 Tbsp honey 1 tsp sesame oil 1 clove minced garlic