By Hay's Bakery
<h2>Royalties</h2>
Medium gluten flour (dough) 250g
Shimizu (dough) 75-80g
1 egg (dough)
Cooking oil (dough) 10g
Salt (dough) 2 g
Lamb (filling) 400g
Minced onion (filling) 200g
Cumin powder (filling) 5g
Ground black pepper (filling) 8g
Salt (filling) 8g
Water (filling) 8-10g
White sesame seeds to taste
1 egg
<h2>Practice steps</h2>
1, 1, make the filling: all the ingredients in the cooking pot into the filling.
2, 2, grasp and mix evenly, cover with plastic wrap to taste and set aside.
3, 3, make the dough: the chef machine stir the basin pour all the required materials of the dough, water can be left 10% in parts poured.
4, 4, the cook machine low speed to stir the flour into a ball, then open the middle gear to stir into a smooth dough, cover the plastic wrap and let stand for 20 minutes, relax and set aside.
5, 5, the waking dough, divided into 30g of dough.
6, 6, use a rolling pin to roll out the dough into a rectangular dumpling skin thickness (thick in the middle and thin around the side) of the dough.
7, 7, in the middle part of the filling about 40g.
8, 8, cover the upper and lower sides of the dough with the meat filling, fold the left and right sides of the dough to the middle, and press the edge gap to close the mouth.
9, 9, put the bun interface facing down, place on the baking tray with tin foil or baking paper.
10, 10, coat the surface with whole egg liquid, sprinkle with an appropriate amount of white sesame seeds.
11, 11, put into the preheated oven in the middle layer of the heat on 230 degrees, heat 180 degrees, bake for about 25-30 minutes to bake.
12, 12, eat ~
<h2>Tips</h2>
1, the meat in the filling is recommended to be directly chopped into small pieces with a knife, it is not recommended to directly crush, it will crush the fascia and lose chewiness. 2. If you need to make the surface more bright, you can brush a layer of pure egg yolk liquid to dry, then brush a layer of egg yolk liquid, and then sprinkle with an appropriate amount of white sesame seeds.
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