I don't know
By VicentaLakin
The lamb gravy can be either hairy or half-haired, with two different tastes, but it's delicious. I've made a half-haired tarp, and the hairless ones don't have gas soak, and it's just as good. It's personal。
Recipe Recommendations
- medium-gluten flour 250g
- eggs half a
- milk 100g
- edible oil 25g
- salt 3g
- yeast 2g
- sugar 5g
- 䓤 140g
- onion 80g
- cumin 1g
- pepper appropriate amount
Steps for I don't know
1
250 grams of condensed flour, half an egg (30g by skin), 100g of milk, 3g of salt, 2g of yeast, 5g of sugar (which can be undisposed, which promotes fermentation) and fermentation, which is then smoothed on the board. cover the film and ferment it in the warm。
2
One hundred and forty grams of lamb, fatter than 3.7, according to your personal preference. The lamb is cut into small grains with a small spoon of water (approximately 5 grams) evenly mixed, adding 80 grams of onion shredded, 1 gram of powdered powder, 2 grams of salt, a flat amount of pepper mixed, and a 15-minute membrane cap。
3
The fermentation is 1.5 times the size of the fermentation, and the hand-tamped face will not fail。
4
When the noodles were removed, there were plenty of gas holes inside。
5
Flow the noodles in three。
6
The squares grow。
7
Put lamb pate on two thirds of the face (which can also be a bottom, full of all) and be careful not to spread too much on the edge. It can also mix a suitable amount of flour with oil into a soak, then put a soak on the face and then put it into the meat。
8
From the bottom, the bottom and the right and the left。
9
Roll up, press your hand into a cake, or a round with a crutches。
10
Cover it up and put it in warm water until it becomes light, so that some water can be sprayed with white sesame。
11
200 degrees of fire on the oven and 15-18 minutes of mid-level baking. Three small cakes just happen to fit into a three-power gold plate and finish it at once。
12
The air is full of flesh when it's baked。
13
Hot food is good, cold food is not enough。