Baked Beef Bun Recipe
Make Baked Beef Bun Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Beef Filling
Egg Wash & Finishing
Method
Dough
- 1
- 2
Mix dry ingredients
In a large mixing bowl or stand mixer bowl, combine the flour, sugar, instant yeast and salt. Whisk briefly to distribute evenly, keeping salt away from direct contact with yeast if possible.
- 3
Combine wet and dry
Make a well in the dry ingredients and add the warm milk-butter mixture, the egg, and the vegetable oil. Stir with a wooden spoon or use the dough hook on low speed until shaggy dough forms.
- 4
Knead
Knead the dough by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer with dough hook on medium speed for 6–8 minutes. Dough should be soft, slightly tacky but not sticky. Add up to 1–2 tbs flour if overly sticky.
- 5
- 6
Divide and rest
Punch down the risen dough to release air. Turn out onto a work surface, divide into 12 equal pieces (about 70–80 g each). Shape each piece into a round, cover with a towel and let rest for 10 minutes to relax the gluten before filling.
Beef Filling
- 7
Prepare cornstarch slurry
Whisk the cornstarch with the cold water until fully dissolved; set aside.
- 8
- 9
- 10
Season and thicken
Stir in the soy sauce, oyster sauce, ketchup, brown sugar, black pepper and salt. Taste and adjust seasoning. Pour in the cornstarch slurry, stir and cook 1 minute until mixture thickens slightly. Remove from heat and let the filling cool to room temperature (important so dough doesn’t become soggy).
Assemble & Bake
- 11
Preheat oven
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease them.
- 12
Fill buns
Working with one dough round at a time, flatten into a 4–5 inch (10–12 cm) circle with your fingers or a rolling pin, leaving the center slightly thicker. Place about 2 tablespoons of the cooled beef filling in the center of each circle. Gather the edges up and pinch to seal at the top, shaping into a smooth bun. Place seam-side down on the prepared baking sheet, spacing about 1–2 inches apart. Repeat for all buns.
- 13
Second rise
Cover shaped buns loosely with lightly greased plastic wrap or a clean towel and let rise until puffy, about 20–30 minutes. They don't need to double, just become slightly airy.
- 14
- 15
Bake
Bake in the preheated oven for 15–18 minutes, or until the buns are golden brown on top and sound hollow when tapped. Rotate the pans halfway through baking for even color.
- 16
Cool
Remove baked buns to a wire rack and cool for 10–15 minutes before serving. Serve warm or at room temperature.