Ingredients:, 250g of flour, 25g of sugar, 1/2 tsp of salt, 10g of milk powder, 3g of yeast, 15g of egg, 150ML of water, 20G of butter, Meat:, 40G of minced beef, 30G of diced onion, 1/8 tsp of cracked black pepper, 1/8 tsp of salt, moderate amount of cracked black pepper for garnish

Practice

1. Knead the dough in the post-oil method until you can pull out a transparent film.

2. Begin the primary fermentation, in the meantime, start making the beef filling, sauté the beef over low heat, then add the diced onion and sauté, remove from the heat and add salt and cracked black pepper, set aside to cool.

3. At the end of the first fermentation, divide the dough into 6 pieces and roll them out.

4. Take out one dough, flatten it, vent it, put in the beef stuffing, close it down, put it into a greased mold and start the second fermentation.

5. At the end of the second fermentation, brush with egg wash, sprinkle with cracked black pepper and preheat the oven at 180 degrees for 26 minutes.