The Xinjiang-style Baked Buns with Lamb Stuffing are Here~

Name: The Xinjiang-style Baked Buns with Lamb Stuffing are Here~
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g All-purpose flour; 1 piece egg; 15g Corn oil; 120g Shimizu; 2g salt; 300g leg of lamb; 200g onion; 2g Sugar; 1/2 a spoon Cumin powder; A handful of Cumin seeds; Some Freshly ground black pepper; a little Egg liquid (brushing the surface); a little White sesame

by Junjun's Happy Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

Although I have never been to Xinjiang, it did not affect my yearning for Xinjiang cuisine. Today, imitating the local characteristics of the roasted buns, we use two-point fat lamb, with onions, seasoned with black pepper and cumin, and roasted in the oven to golden brown. The outer skin is crispy and the filling is juicy. It is full of satisfaction!

The Xinjiang-style Baked Buns with Lamb Stuffing are Here~

1. Dice lamb and onion, not too finely chopped. Add salt, sugar, cumin powder, freshly ground black pepper and cumin diced, then add in water, mix well, and marinate for 30 minutes.

The Xinjiang-style Baked Buns with Lamb Stuffing are Here~ recipe

2. Add eggs, oil and water to the flour in turn and stir to form a flocculent. After standing for 5 minutes, knead it into a smooth dough and wake up about half an hour.

3. Divide the awake dough evenly into 8 doses, and awaken for 10 minutes after rounding.

4. Roll out into 0.5cm thick rectangular dough pieces.

5. Put in the lamb stuffing and more.

6. Pack the rectangular cube into the baking tray.

7. 5. Preheat the oven to 210 degrees. Brush the surface of the bun with egg wash and sprinkle with sesame seeds. Bake in the middle of the oven for 25 minutes until the surface is golden.

Tips:
1. Do not chop the lamb too much, so as not to affect the taste.
2. Cumin seeds cannot be saved.
3. The leather should be as thin as possible, but don't roll it out!