????Food introduction: ⚠️ First statement, not authentic [尔康] Since I don't eat lamb, I used pork instead. If you like lamb, you can use lamb! I feel that this steamed buns are relatively easy to operate. Without the fermentation, the skin of the baked buns is very crisp and the meat is very rich. When roasting, it is basically drooling. It’s awesome [love you] Some netizens said that the skin made by this formula is not brittle. I feel very crisp. The key point is that the skin should be thin, but it can't be broken when it is baked. It is still a test of flour. If the flour is not enough, it can be When you are in the face, pick up an egg, lick a little milk, and 20g of butter will be very crisp. One drawback of this formula is that the way of the package is not good, too much of the skin below will affect the taste, so the way of stacking is to watch it... ⚠️原 formula comes from - snoring Shani "mutton baked buns"
120g of flour is put into the bowl (in fact, I don't know how much I put it, I watched it...)
Put in a half spoonful of salt
Stir well, add appropriate amount of warm water, stir while stirring
Then stir into a catkin
Knead the dough for 5 minutes, then knead it into a smooth dough.
Cover with plastic wrap and wake up for 20 minutes
When you wake up, make a filling, and wash the pork with water.
Pour in 2 tablespoons of wine and marinate for 10 minutes.
Half an onion diced
Garlic cloves and ginger slices are also diced, this is smaller
Marinated meat foam into chopped onion diced, garlic cloves and ginger foam
After stirring evenly, put a little white sugar
Half a spoonful of salt
Two spoonfuls of so much sorrow (although more)
Then add a spoonful of soy sauce
A little chicken, stir well and the meat is ready.
The well-baked dough is evenly divided into several equal parts (I am smaller, which is good for the size of the dough, and everyone can also divide it directly)
I have 4 small doughs, and I use a rolling pin to make a thin dough.
Then put the right amount of meat in the middle of the dough.
Make an egg in the middle, separate the egg whites and egg yolks
Stack the upper side of the skin, brush the egg white, and then stack the lower surface of the skin.....
The left side is also the same, the egg white is used to make the dough stick together, then the oil is brushed in the baking pan, and the steamed buns are placed face up.
Everything is done
Then use a brush to pick up the yolk, this time the yolk, brushed on the surface of the bun
Then sprinkle with a small amount of white sesame, preheat the oven at 200 degrees, put it in the middle of the oven, bake it up and down for 20 minutes, then turn it to 220 degrees for 3 minutes.
Then just fine [laughs] the color is a little jump
Finished product appreciation
1. This baked bun is the key. I am optimistic that although the skin is very thin, the skin is broken when it is baked, because the baked bun will expand when it enters the oven. 2, the dough needs to be smooth, and it is basically smooth in the way of smashing clothes for 5 minutes. You can't ignore this step and just knead it into dough, it must be smooth. 3, on the fillings, in fact, I just provide a reference, you can make a variety of tricks according to your preferences, I have a fan package that I think is also super attractive. 4, white sesame seeds can not let go, just a decorative effect. 5, of course, you need to put more, you can use cumin powder directly, or you can use cumin to directly grind into powder. 6, the time of roasting everyone to grasp