Roast Lamb Buns
1.
Mix flour, salt, water and oil, adjust the amount of water according to the water absorption of the flour, generally plus or minus 10-20 grams, knead it into a three-light dough, cover it with a damp cloth and let it rest for at least 20 minutes. The dough is almost as soft and hard as dumpling dough.
2.
Prepare the ingredients and wash them separately, then chop the lamb, dice onions and carrots; (you can put all the ingredients in a pan and fry until the water comes out, so that a lot of water will not come out when you bake the buns, which will affect the taste!)
3.
Put all the ingredients into the container, add all the seasonings, stir well and marinate for a while;
4.
Knead the awake dough into long strips and divide them into small pieces of similar size.
5.
Take a small agent, roll it into a thin dough, and put an appropriate amount of fillings in the middle position;
6.
Similar to folding the quilt, first fold the top and bottom, and then fold the left and right sides. Be careful to stick tightly, otherwise it will be easy to reveal the stuffing.
7.
Preheat the oven at 180 degrees, then brush with egg water (egg + water), oil or nothing at all, and then sprinkle some white sesame seeds;
8.
Preheat the oven well and bake at 180 degrees for 35 minutes (the specific time is adjusted according to your own oven, but the last few minutes must be carefully observed, the surface is golden)
Tips:
1. Dice onions and carrots and fry them in a pan.
2. It is best to put the cut beef cubes in a pan (without oil) and fry the water out, in order to avoid a large amount of water when roasting, it will fail.
