Mix all seasonings into the ground beef.

Add sesame oil, corn starch, garlic, and onion.

Mix well and keep chill to standby.

Combine dry ingredients of the dough.

Add water, knead into a dough.

Then incorporate the lard into the dough thoroughly.

Shape into a cylinder, rest 5 minutes.

At the same time, mix all the ingredients for Lard roux, and keep chill.

Divide dough into 5 portions,

Roughly shape it into round, don't make the dough too tight

Seam side up, flatten it with your palm

Place 13g lard roux in the center, seal the dough without letting the roux touch the seam

Cover with cling film to keep moist.

Grease your work table slightly to prevent stick

Place the dough seam side down, flatten slightly with your palm

Roll it up and down, starting from the middle of the dough

Then roll it up, and repeat this 1st set of rolling on the rest of the dough

From the first piece of dough you rolled, repeat the same step to make 2nd set of rolling

Rest 5–10 minutes.

Now seam side up, shape all the dough into a round dough, without tightening it too much

After all the dough has been shaped, roll them into a thick wrapper, with thinner edges

Place 50g of filling on the seam side of the dough, then seal it tightly

Place the bun on baking tray that's lined with parchment paper.

Brush with sugar glaze, sprinkle generously with sesame seeds.

Bake at 200°C for 18–20 minutes.

Switch to fan mode for the last 2 minutes.

Serve Hot！:D