Oven version - Xinjiang baked buns

A healthy body is a necessary condition for us to enjoy life. Being sick will definitely affect our mood. A reasonable diet can help maintain health better, which we should not ignore. The oven version - Xinjiang baked buns is easy to make, and the ingredients used in this dish are rich in nutrients.

1. Knead the dough, add water and stir with chopsticks. Do not pour the water in at once, add water little by little, knead the dough until the surface is smooth, cover it with a bowl or plastic wrap and let it rise for 20 minutes.

2. Prepare the filling. Cut the mutton into small cubes, cut the mutton fat separately, dice the onion, mix the diced meat and onion together, add salt, black pepper, beat an egg and mix well.

3. Cut the dough into strips and roll it into a circle larger than the dumpling skin. Apply a little water or egg liquid around the dumpling skin. Put the filling in the middle of the dumpling skin and fold the skin like a quilt.

4. Apply a little cooking oil to the baking tray, place the buns on the baking tray, brush the surface of the buns with egg liquid, preheat the oven for 5 minutes. I use Galanz oven, place the baking tray in the middle of the oven, select the baking button, and set the time to 20 minutes before taking out of the oven.

5. The baked buns taste really good.

Oven version - Xinjiang baked buns are simple to make and the ingredients used are very ordinary and very common in our lives, but the taste is quite good.