Xinjiang Baked Buns

Xinjiang Baked Buns

by Brother Xiaoyu's private house

4.6 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

3

Baked buns (called "Samusa" in Uighur) are one of the favorite foods of all ethnic groups in Xinjiang. To make baked buns, fresh lamb must be used. It is best to choose lamb shanks that are evenly fat and thin. Lean meat is not suitable for filling, and the taste is too woody. Xinjiang roasted buns are mainly baked in the pit, we don't have the pit, but we have an oven, the taste is the same! O(∩_∩)O

Ingredients

Xinjiang Baked Buns

1. Flour+salt+oil+egg mixed into flocculent,

Xinjiang Baked Buns recipe

2. Add water several times in small amounts,

Xinjiang Baked Buns recipe

3. Knead into a dough, let it rest for 40 minutes,

Xinjiang Baked Buns recipe

4. Heat the hot oil + mutton oil + pepper, strain out the pepper,

Xinjiang Baked Buns recipe

5. Diced lamb + salt + cumin powder + pepper + water stir well,

Xinjiang Baked Buns recipe

6. Pour in diced onion and mutton oil, mix well and marinate for 30 minutes,

Xinjiang Baked Buns recipe

7. Divide the loose dough into evenly-sized portions,

Xinjiang Baked Buns recipe

8. First roll it into a thin skin,

Xinjiang Baked Buns recipe

9. Scoop the meat filling and fold one side to the middle,

Xinjiang Baked Buns recipe

10. The other side is folded in half towards the middle,

Xinjiang Baked Buns recipe

11. Brush both ends with egg wash,

Xinjiang Baked Buns recipe

12. Fold in half towards the middle,

Xinjiang Baked Buns recipe

13. Close the mouth downward, and then brush the surface over with egg wash,

Xinjiang Baked Buns recipe

14. Sprinkle with white sesame seeds, preheat the oven at 190°,

Xinjiang Baked Buns recipe

15. Bake the middle layer for 25 minutes.

Xinjiang Baked Buns recipe

Tips:

Lamb's tail oil tastes the best.

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