Xinjiang baked buns, which have been passed down for a hundred years, have a thin and crispy skin, and the key to the soup not leaking out, free to share
author：Bean and fruit delicacies
Xinjiang baked buns, which have been passed down for a hundred years, have a thin and crispy skin, and the key to the soup not leaking out, free to share
By plum sauce food diary
Medium gluten flour 350 g
1 egg
2 green and red peppers
Fatty lamb 500 g
Peppercorns 3 g
Half an onion
Xinjiang baked buns, which have been passed down for a hundred years, have a thin and crispy skin, and the key to the soup not leaking out, free to share
1. Knead the basin and pour 350g of medium gluten flour, add 2g of salt, 20g of cooking oil and mix well with chopsticks.
Xinjiang baked buns, which have been passed down for a hundred years, have a thin and crispy skin, and the key to the soup not leaking out, free to share
2. Add an egg, slowly pour 140g of pure water into a flocculent shape, then knead into a smooth dough, cover with a damp cloth and relax for 30 minutes
Xinjiang baked buns, which have been passed down for a hundred years, have a thin and crispy skin, and the key to the soup not leaking out, free to share
3: Knead into a smooth dough and cover with a damp cloth to relax for 30 minutes
Xinjiang baked buns, which have been passed down for a hundred years, have a thin and crispy skin, and the key to the soup not leaking out, free to share
4. 3. Fat and lean lamb hind leg meat, green and red pepper, onion diced.
Xinjiang baked buns, which have been passed down for a hundred years, have a thin and crispy skin, and the key to the soup not leaking out, free to share
5, 4. Pour 30g of cooking oil into the pot, heat over medium-low heat, sauté a little peppercorns and remove the peppercorns.
Xinjiang baked buns, which have been passed down for a hundred years, have a thin and crispy skin, and the key to the soup not leaking out, free to share
6, 5. Add mutton oil and simmer the grease over low heat. Scoop out the frying and chop
Xinjiang baked buns, which have been passed down for a hundred years, have a thin and crispy skin, and the key to the soup not leaking out, free to share
7, 6. Cut the oil residue into the prepared filling, holiday 3g salt, 8g cumin powder, 2g pepper, 30g sheep fat.
Xinjiang baked buns, which have been passed down for a hundred years, have a thin and crispy skin, and the key to the soup not leaking out, free to share
8. Stir well and marinate for 15 minutes.
Xinjiang baked buns, which have been passed down for a hundred years, have a thin and crispy skin, and the key to the soup not leaking out, free to share
9, 8. Take out the loose dough and roll it into long strips. Cut into small pieces of 35 grams.
Xinjiang baked buns, which have been passed down for a hundred years, have a thin and crispy skin, and the key to the soup not leaking out, free to share
10, 9. Flatten and roll thin, put in 45g of filling, fold in half on all four sides.
Xinjiang baked buns, which have been passed down for a hundred years, have a thin and crispy skin, and the key to the soup not leaking out, free to share
11, 10. Pinch both ends, and then fold in half.
Xinjiang baked buns, which have been passed down for a hundred years, have a thin and crispy skin, and the key to the soup not leaking out, free to share
12, 11. After all the buns are wrapped, brush a layer of mixed whole egg liquid on the surface and sprinkle a little white sesame seeds.
Xinjiang baked buns, which have been passed down for a hundred years, have a thin and crispy skin, and the key to the soup not leaking out, free to share
13, 12. Put in the preheated oven at 230 degrees, 20 minutes, bake until crispy
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