Cumin Baked Buns

Name: Cumin Baked Buns
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Flour; 120ml water; 1 piece egg; 400g Fat and Lean Minced Meat; 200g onion; piece ginger; 3 pieces Shallots; 5g salt; 5ml Soy sauce; 3g yeast; 2g pepper powder; 2g Thirteen incense; 2g Cumin powder

by Homecoming Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

I am a homecoming chef, from Beijing and born in Xinjiang. I have a special liking for local food. When I was a teenager, I liked to play with the oven, making dim sum and delicious food. Baked buns are the food that my mother and I love to make together. , Take a look at our improved formula, which is as authentic as it is!
Baked buns (called "Samu Sa" in Uighur) and thin-skinned buns (called "Pitelmanta" in Uighur) are one of the favorite foods of Uyghurs. The bun skin is rolled out with a dead surface, and the four sides are folded into a square shape. The skin is yellow and bright, the entrance is crispy and tender, and it is delicious and oily.
If you don’t buy authentic lamb, I’ll just make a version of roast pork buns. The soup is changed without changing the medicine. The method is the same authentic!

Cumin Baked Buns

1. First make the dough first. Put eggs, flour, and yeast in a large bowl and knead into a dough. Ferment for 40 minutes.

2. After the noodles are cooked, knead the noodles into a smooth dough and wrap them in plastic wrap for later use.

3. Prepare the filling ingredients. Fat and lean meat, onions, green onion and ginger.

4. Chop the green onion, ginger and onion into the meat.

5. Mix in salt, light soy sauce, cumin, thirteen spices, pepper powder, and egg white.

6. Stir the minced meat clockwise.

7. Divide the dough into small portions and knead into a round shape.

8. Roll the dough into a rectangle.

9. Wrap meat in.

10. Cover the meat on both sides.

11. Cover the meat on the other two sides and pinch the joints tightly.

12. Put the baked buns one by one into the baking tray. Preheat the oven at 180 degrees for 5-10 minutes.

13. Brush a layer of egg yolk liquid on the baked buns, and put the baking pan in the oven. Bake at 180 degrees for 20 minutes. After 15 minutes, observe whether the surface is burnt. If the color is too dark, add tin foil and continue to bake for 5-8 minutes.

14. The baked buns with tender outside and tender inside are ready, the brown and brown ones are very attractive!

Tips:
The filling of the baked buns is not easy to be too thin, and the soup stock is easy to leak from the bottom to affect the appearance. The moisture from the onion is enough to make the buns have a delicate taste, for reference!