Smoked mutton roasted bun
By FannieMoen
I bought a smoked leg of lamb before Christmas and used it to make cold dishes, or sliced it with bread. Unfortunately, there were too many dishes during the festival, and I still had a lot left after eating it for a few days. Today, I used it to bake some buns. I borrowed flowers and used them as a competition item. I wish you a happy New Year, and happy and cheerful every day after the New Year!
Recipe Recommendations
- flour 300 grams
- sugar 1 tablespoon
- green onions 10 cm
- black pepper appropriate amount
- oil half a tablespoon
- salt half a teaspoon
- salty and fresh
- roast
- several hours
- ordinary
Steps for Smoked mutton roasted bun
1
Crush the fresh yeast, add a little warm water (37 degrees C) to melt.
2
Add the flour, sugar, salt, 1 whole egg and 1 egg white, slowly add the remaining warm water (because the size of the eggs is different and the water absorption of the flour is different, the warm water cannot be poured in all at once), and mix well.
3
Knead into a smooth dough.
4
Add 1 tablespoon oil.
5
Continue kneading for 6-8 minutes and leave in a warm place to ferment.
6
Cut smoked mutton and green onions into dices.
7
Put half a tablespoon of oil in a wok and heat it up, add green onions and stir-fry until soft.
8
Add smoked mutton and mix well. Add a little black pepper and sugar and mix well.
9
Remove and let cool for later use.
10
The dough is fermented to twice the size.
11
Exhaust, knead into a ball, cover with plastic wrap and stand for 15 minutes.
12
Divide the dough into 10 portions and roll it into round dough cakes. (The oven is preheated to 175 degrees).
13
Add the stir-fried stuffing and minced cheese.
14
Fold the dough in half to wrap the filling, seal it, and then fold the seal into a pigtail.
15
Beat the egg yolks, brush them evenly on the bread, and bake at 175 degrees for 15 minutes until the bread color is beautiful.