Cooking Steps

1. 

   Step1:Soak onion, ginger, pepper in hot water for about half a bowl.

2. 

   Step2:Slowly add 125g of water to 250g of flour. One tablespoon of odorless vegetable oil (15ml). Break up an ordinary large egg and add half of it to about 30g. Keep half for use. Knead into a smooth dough. Cover with plastic wrap and set aside.

3. 

   Step3:Dice the onion. Sprinkle with a little salt. Shake well and set aside. Cut the fat and thin lamb into corn sized dices. Add pepper, cumin and salt and stir well by hand. Add a tablespoon (15ml) of oil and mix well. Marinate the diced onion and put it into the meat filling. Add the sesame oil and stir again.

4. 

   Step4:Rub the dough into long strips. Divide it into ten small dosage forms of the same size.

5. 

   Step5:Spread the powder on the chopping board and roll it into a face thinner than the dumpling skin. The face must be thin, especially the four sides. Otherwise, it is not delicious.

6. 

   Step6:It's like folding quilts. A small amount of water can be brushed on the four sides of the upper, lower, left and right wrapped face. It's convenient for bonding.

7. 

   Step7:As shown in the figure, put the closing position downward into the baking tray.

8. 

   Step8:It's divided into eight small dosage forms. It's a little bigger. It's suggested to divide them into ten.

9. 

   Step9:Use the remaining half of the egg liquid to brush the surface and sprinkle a little sesame.

10. 

    Step10:Oven. Preheat at 220 degrees for about 20 to 25 minutes. When baking, the buns will bulge into little fat ones.

11. 

    Step11:Breakfast.

12. 

    Step12:When it's hot, it's crispy outside and tender inside. It's fragrant. We haven't solved the problem that the air will be soft for a while.