Speaking of Xinjiang, most of you will think of Xinjiang's lamb skewers, Xinjiang's large plate of chicken, but today Kaka's food for everyone to share is neither Xinjiang kebabs, nor Xinjiang large plate chicken, but Xinjiang's grilled buns, Xinjiang's grilled buns are also a local specialty food, not only crispy taste, the meat filling inside is also particularly sufficient, so that people want to eat the second after eating the first one. Let's take a look at how this Xinjiang grilled bun is made with Kaka.
<h1 class="pgc-h-arrow-right" data-track="2" > ingredients: flour, water, eggs, cooking oil, salt, lamb, onions, black pepper, cumin powder, cooking wine, soy sauce</h1>
<h1 class="pgc-h-arrow-right" data-track="16" > production steps:</h1>
In the first step, prepare 500 grams of flour, plan a small pit in the middle, sprinkle a little salt to increase the toughness of the flour, then beat two eggs, add two spoonfuls of cooking oil, and stir well, which will make the dough more fragrant and crispy.
In the second step, add 200 grams of cold water, note that the ratio of flour to water is 2:1, mix well and knead the dough into a smooth and soft dough, wrap in plastic wrap, and let the noodles sit for 30 minutes.
The third step, the key to the best roast bun is in this lamb filling, lamb is best to choose lamb loin or lamb front leg meat, so that the meat filling is fat and lean, tender and juicy.
Lamb front leg meat
In the fourth step, cut the leg of lamb into cubes, cut the onion into cubes, put the cut lamb and onion in a bowl, add a small spoonful of salt, put a little black pepper, add the right amount of cooking wine, soy sauce, a small amount of water, mix and stir well, clockwise or in the same direction, until it is strong, and then put the meat filling aside and marinate for 20 minutes.
The fifth step is to cut the dough into small pieces of the same size, and use a rolling pin to roll out rectangular thin slices, the skin should not be too thick, so that the baked bun tastes hard.
In the sixth step, the middle of the dough is covered with meat filling, the dough is brushed with a small brush around the egg mixture to facilitate bonding, the two long sides are folded inwards first, and the two short sides are also folded in half in the same way (note that the short edges should overlap and fit tightly).
In the seventh step, the bun is placed face down, placed in a baking dish, brushed with a layer of egg mixture on the surface, sprinkled with white sesame seeds, baked at 220 degrees in the oven for 25 minutes, baked until the appearance is browned and ready to bake.
The roasted Xinjiang buns are browned and crispy on the outside, and the inside is fresh and juicy, and each lamb is hung with the aroma of juice and spices, which is absolutely wonderful.