Lamb buns
By VicentaLakin
This bun, made today, is mainly made of lamb, which is so juicy as to make it soft and juicy that it is filled with melons, which are not water, nor are they frozen, but which are squeezed out of them. It's a soft and juicy taste, and it's delicious, and it's the one that has to eat in cold winter。
Recipe Recommendations
- mutton 500G
- winter melon 250g
- flour 700g
- green onions 150g
- yeast powder 6G
- flax oil 50g
- salt 10g
- spiced powder 2g
- soy sauce 15g
- yellow wine 20g
- pepper 2g
- rattan pepper oil 5g
- sesame oil 5g
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Lamb buns
1
The amount of wintermelon removed from the seeds was 250 grams, which was crushed to shreds with meat from the machine。
2
Squeeze the juice out of the cloth, spare the cucumber, and keep the juice for the transfer。
3
The lamb chops up, and if you want to feel a bit of particles, you don't have to break it。
4
Salt, pepper powder, soy sauce, fragrance, even wine。
5
120 grams of cucumber juice were squeezed out and added to the meat pie several times, each time to the extent that the cucumber juice was fully absorbed and added to the next one, until all the cucumber juice was added。
6
The guacamole is set aside, and the water is evenly chained with soy oil。
7
And then even with the meat。
8
Onions are shredded, and they are evenly mixed with soy oil and perfume, respectively。
9
And a little bit of pepper oil and it's even。
10
700 grams of flour with 340 grams of water added to yeast flour and floured flour for 10 minutes. It's hot now, it'll take a while, it doesn't have to wait for the whole thing, it's covered in noodles。
11
Noodles are part of the skin。
12
Pack in。
13
Packed buns for 15 minutes。
14
Open the water cage for 15 minutes。
15
I'll make the lamb buns for the juice。Lamb buns Make Tips
Wintermelons and onions were mixed with oil to lock the water. The onions must be put last, and then properly evenly, not early, and not over-mixed, otherwise the onions will change。