Xinjiang Baked Buns

Name: Xinjiang Baked Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 200g Lamb; Some salt; 2g pepper; Some Pi Yazi

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

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 that 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 Xinjiang’s roasted buns are originally made of mutton.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

500g Flour
200g Lamb
Some Salt
2g Pepper
Some Pi Yazi

Xinjiang Baked Buns

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

3. Onion diced

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

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

6. Put these small dices in a basin, add salt, pepper and ground cumin

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 both sides 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, 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 roasting 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, put the baking tray on the middle of the oven, and bake for about 15 minutes. After the oven is cooked, eat it while it is 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.