Baked Buns-xinjiang Taste

Name: Baked Buns-xinjiang Taste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200 leg of lamb; 300 onion; 500 Flour; Some Vegetable oil; Some salt; Some Cumin powder; Some pepper; Some egg; Some White sesame

by Tianshan Cocoa

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Baked buns (called "Shamusa" in Uighur) and thin-skinned buns (called "Pitelman Tu" in Uighur) are favorite foods of Uyghur compatriots. Every morning Uighurs have a bowl of milk tea and two baked buns are their nutritious breakfast. The Han people also eat in the same way. They only have to go to the Uighur compatriot's roasted buns shop to eat, "bring two roasted buns" to pack. This is what the Han people often say. If you want to say I want mutton roasted buns, it must be a foreigner who doesn’t understand Xinjiang’s customs. Xinjiang’s roasted buns are originally made of mutton. The method is relatively simple, that is, fresh lamb, must be half of the hind legs of lamb and half of the mutton, so that it tastes very delicious, and the onion (called skin teeth in Xinjiang) must be white and must be cut. Xiaoding, so the lamb must be cut into small cubes. This kind of Xiaoding, the baked buns are bite into, the filling is fresh and tender, oily, and it looks shiny. This is the characteristic of Xinjiang cuisine, "a lot of oil" (many outsiders say that Xinjiang cuisine is too greasy, in fact, this is related to Xinjiang's region and climate.) rather than dry ones. Such baked buns taste crispy and tender on the inside. Xinjiang mutton is delicious. You don’t need to add a lot of seasonings, just use pepper and cumin powder. If you add other seasonings, it’s not Xinjiang flavor. The shape of the baked bun has been a shape since ancient times, that is, a square shape. The authentic baked buns are baked in naan pits. Now that you have an oven, you can make them at home, but the method is the same. The only difference is oven-baked. Of course, the taste is different. The taste of naan pits is special. Fragrant, natural taste. No matter how you bake it in the oven, it won’t taste like that.

I usually bake it in a home oven, and I just use egg liquid to brush a layer. In fact, the real baked buns are baked in the naan pit without the egg liquid. This is for good-looking, and I also want to bake the kind of naan pit, no matter how you make it , And you can’t get the taste of Nangkeng, so there are so many specialties in Xinjiang that can’t be faked, unless you haven’t eaten Xinjiang specialties and have been fooled.

The restaurants, food stalls, streets and alleys of Bazaar in all cities and towns in Xinjiang buy these two kinds of foods. They are very popular among customers, such as Beijing Jiarou Shaobian and Tianjin Goubuli Baozi. What's interesting is that when the thin-skinned buns were steamed and uncovered or the baked buns were taken out of the naan pit, the chef often raised his voice and shouted: Ibrahim. Alex Lamu steamed buns... "It is said that this Ibrahim. Alex Lamu was a famous chef hundreds of years ago. The baked buns and thin-skinned steamed buns he made were really famous in the Western Regions. So later generations took him As a brand to attract customers."

Ingredients

200 Leg Of Lamb
300 Onion
500 Flour
Some Vegetable Oil
Some Salt
Some Cumin Powder
Some Pepper
Some Egg
Some White Sesame

Baked Buns-xinjiang Taste

1. Ingredients: 400 g flour, salt lamb leg, 200 g lamb tail oil, 200 g white sesame, white onion, 300 g pepper, cumin powder, egg

2. Pour flour into the basin, add water several times, while adding water, stir with chopsticks, knead into a smooth dough with your hands, cover with plastic wrap, and wake up for more than 20 minutes

3. Dice the onion,

4. Cut the leg of lamb into small cubes, and cut the mutton into small cubes.

5. Put these small dices in a basin, add salt, pepper and cumin powder,

6. Mix well and marinate for a while

7. Small doses for dividing the dough into equal parts

8. After squashing it, roll it out with a rolling pin, and brush the edge of the dough with egg wash,

9. Fold one side up first,

10. Then brush the egg liquid on each side and fold it up.

11. There is also a wrapping method, which is to fold both sides in half

12. Brush both sides with egg wash, like "folding a quilt",

13. Wrap it into a square, and it can be a little longer.

14. Sprinkle with white sesame seeds. (In fact, the buns that are really baked are sticky in the dough, because it is a naan pit, the heat is high, and the baking is fast) The moisture is easy to dry.

15. Spread tin foil on the baking tray, brush a thin layer of vegetable oil, put the wrapped baked buns, and brush the surface with egg wash.

16. Preheat the oven to 220 degrees, place the baking tray on the middle of the oven, and bake for about 15 minutes.

17. After it's cooked and baked, eat it while it's hot.

Tips:
The dough of Xinjiang baked buns uses dead noodles and does not need to be fermented, so the dough should be rolled out thinner, thicker ones are too hard to eat and taste bad.

To make buns, you need to use fresh lamb. It is best to choose lamb shanks that are evenly fat and lean. Meat that is too lean is not suitable for filling. The taste is too wood, generally half fat and thin.