1. 125 grams of onions, 250 grams of lamb.
2. Add 2g of black pepper powder, 1g of cumin powder, 1g of sugar, 4g of table salt, stir well, and marinate for half an hour.
3. 250 grams of Wudeli flour, 35 grams of eggs (peeled), 10 grams of oil, 1g of salt, 90 grams of water and a smooth dough.
4. Save the noodles for 15 minutes and knead twice in the middle. Cut into 8 uniformly sized doses.
5. Roll the dough into a strip, squash, and roll it into a rectangle. The dough should be thick in the middle and thin on the four sides.
6. Divide the filling into eight portions. Take a portion of the filling and spread it on the dough.
7. The top and bottom overlap, the joints must be glued tightly, and the two sides can be staggered more to prevent the leakage of soup.
8. Fold up the left and right sides again to make a baked bun.
9. Put one on the baking tray and cover it with a cloth to prevent the skin from drying out. Brush the whole egg liquid on the surface and sprinkle with cooked sesame seeds. It's best to put aluminum foil on the baking tray, don't put linoleum on it like me.
10. Preheat the oven, heat up and down at 200 degrees, and bake the middle layer for 20 minutes. In the middle, pay attention to check the fire color, watch the color situation, and adjust the heating surface.
11. Baked and plated.
12. The broken soup leaked 😜The skin is crispy and the mutton is delicious
