Cooking Steps

1. 

   Step1:Yeast is stirred with warm water. Sugar, oil and water are mixed and even with flour. It is not sticky. Dough should be soft. Cover with plastic film. It is twice as big as room temperature fermentation (110g water should not be poured in once, because the water absorption of each flour is different. Pour in a little bit

2. 

   Step2:Chop the beef, mustard mustard, onion and ginger. Put them into the basin together. Add oil consumption, soy sauce, salt, chicken essence, cumin powder, thirteen spices, etc. according to your taste. Stir them evenly in one direction.

3. 

   Step3:The dough is well fermented. Knead the air and drain it. Divide it into six equal parts. Pour it into a cooking oil basin. Let the dough roll around. Relax for another 20 minutes.

4. 

   Step4:Tear a piece of greasy paper the size of a baking tray and spread it on the baking tray. Put the wrapped dough mouth down. Press it with a rolling pin. You can also press it with a flour hand from the middle to the outside. Press it as thin as possible. It's ok if the meat stuffing leaks out. Sprinkle with white sesame. The thinner the dough, the better it will be.

5. 

   Step5:Preheat the oven at 200 ℃ for 10 minutes. Put the baking tray on the top and bottom of the oven at 200 ℃ for 20-25 minutes (according to the actual temperature of each oven), and bake the surface slightly yellow.