Lamb Buns
1.
Ordinary flour is added with yeast powder, and the dough is fermented.
2.
Minced green onion, rubbed ginger, mutton stuffing, add all the ingredients in the accessories.
3.
Stir in one direction. If the meat is very hard, add vegetable oil or water, and stir to the softness and hardness you like.
4.
Wait until the noodles are fermented, boil a pot of autumn pear soup, wash the pears, remove the core with the skin and cut into small pieces.
5.
Add a large pot of water and cook with the pears.
6.
The finished dough is divided into small doses and rolled into a thick bun with thin edges in the middle.
7.
Put an appropriate amount of minced meat.
8.
Pinch into folds and wrap.
9.
Wake up again in a warm place.
10.
The steamer casserole used this time was boiled with pear soup on a low fire, and the steamed buns were steamed directly without proofing the embryos.
11.
Steam for 18 minutes on medium and small heat, turn off the heat, simmer for two or three minutes, and then open the lid.
12.
It's a good hair extension.
13.
The buns are steamed and the pear soup is enough. Let’s start the meal.
Tips:
1: After the buns are wrapped, they need to be proofed a second time to make the steamed dough soft.
2: Using a steamer casserole, you can steam the buns while boiling the soup, which is very convenient.
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