Chinese Food
Baked bun
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As a result of growing up in the north, I think of the food there from time to time. Today's baked bun with onion meat is a pasta made by absorbing the characteristics of Xinjiang baked bun. Xinjiang roast bun is a kind of halal food. The skin of the bun is dead noodles (not fermented). The meat filling is mutton. The skin is very thin. It's baked in Nang pit. I'm adapted to local conditions. The meat filling is pig meat filling. The skin of the bun is fermented corn flour. It's baked in oven. First, combine the spontaneous corn flour with the dough. Wrap the dough with the plastic wrap for more than half an hour. Prepare some meat filling, add some soy sauce, pepper noodles and ginger, mix well. Then chop the onion and add some salt to mix the stuffing. Divide the dough into equal parts. Roll it into the middle thick, thin edge bun skin. Wrap it into the shape of small round bun. Wrap it into other shapes, of course. Brush the baking tray with a brush Layer the oil. Put the buns in one by one. Cover the plastic wrap again and wake up for more than 10 minutes. Remove
Cooking ingredients
Cooking Steps
Step1:Mix corn flour and doug
Step2:Add ginger, pepper noodles and soy sauce to the meat stuffing, mix well. Add chopped onion. Add some salt to the stuffing
Step3:The dough is divided into equal part
Step4:Roll it into a thick, thin edge bu
Step5:Baocheng baoz
Step6:Cover with plastic wrap and wake up for 10 minute
Step7:Brush the skin with egg liquid and bake for 20 minutes in the oven at 200 degrees and on both side
Step8:It's the same in this shap
Cooking tips:There are skills in making delicious dishes.
