1. Prepare all materials.
2.
Use the post-oil method to mix and knead the dough materials to the expansion stage, put the dough into the mold in a round shape, and cover with plastic wrap.
The fermented dough is taken out and vented and divided into 6 equal parts. After rounding, cover with plastic wrap and relax for 5 minutes.
3. COUSS CO-6001 oven selects the fermentation gear, and the basic fermentation is about twice the size, which takes about 20 minutes.
4. Use the fermentation time to fry the stuffing well and let cool for later use.
5. The fermented dough is taken out and vented and divided into 6 equal parts. After rounding, cover with plastic wrap and relax for 5 minutes.
6. Take a dough, flatten it, wrap it with meat, close it and round it into a mold,
7. Make all the dough.
8. Cover the mold with plastic wrap and put it in the CO-6001 oven to select the fermentation gear for the final fermentation, about 15 minutes.
9. Brush a thin layer of egg liquid on the surface of the fermented dough and sprinkle with black sesame seeds for decoration.
10. COUSS CO-6001 oven, upper heat 160 degrees, lower heat 180 degrees, put in the middle layer after preheating, bake for 25 minutes.
Tips:1. The baking temperature and time are for participation only, please adjust appropriately according to the actual situation.
