Xinjiang meat bun, also known as meat cake, is one of the characteristic dishes of Xinjiang, in the flour and with the addition of chopped lamb diced lamb, salt, cumin powder, pepper, chopped onion and other condiments baked, eat full of mouth oil, long lasting. Today we are going to make a very classic Xinjiang meat sac, I hope you will like it.
Ingredients: Lamb or beef, medium gluten flour
Seasoning: yeast, salt, cooking oil, cumin, black pepper, onion
Preparation steps:
1. Prepare 300g of medium gluten flour, add 1g of fermented mother flour, a little salt about 1 to 3g, and then add a little cooking oil. Put a little yeast powder here, not for the sake of making noodles, but to make them taste better, and use warm water as much as possible when making noodles, adding warm water in a small amount of times, and constantly stirring with chopsticks until flocculent.
2. Then knead it into shape, knead it for a while until the surface is smooth, cover it with a layer of plastic wrap, and wake up for about 20 minutes.
3. Take advantage of the gap between waking noodles, let's prepare the filling, prepare 300g of fresh leg of lamb, cut it into small pieces, and don't have to be too small.
4. Chopped onion, in order to mix the filling more conveniently, this is better than the lamb grains cut more finely.
5. Next we mix the filling, the ratio of lamb to onion is 2:1.
6. In order to taste more abundant, I put in two kinds of cumin, cumin grains and cumin powder, 5g cumin, 5~ 8g salt, a little cooking oil, the right amount of pepper, slightly add some water, do not put too much, and then stir well.
7. After the filling is mixed, the noodles are also awake, we take out the dough, knead again, knead thoroughly for a few minutes, and then organize into strips. With a clean knife, divide the dough evenly into four portions.
8. Remove one of the small doughs, knead them thoroughly again, then pat them flat, then roll them out into a pancake shape with a rolling pin and try to round them as much as possible, and the rest of the dough is treated the same way.
9. Take out the filling just mixed and spread it evenly on the surface of the dough cake, where the meat filling is not easy to place too much, so as not to expose the filling later.
10. Then take out another sheet of bread and cover it with the filling, remembering to squeeze the edges tightly by hand. If the two doughs are not the same size, you can gently adjust them by hand. There are two ways to use the edges, one is to use your hands, and the other is to use chopsticks. Here I am using the method of kneading by hand.
11. At this time, we are only one step away from the delicious meat bun, the meat bun molding commonly has two ways of baking and frying, here I use frying, more convenient and fast. Heat the oil, put a little more oil, insert a pair of chopsticks, when the bubbles, we can put in the meat bun, be sure to put it slowly, quickly adjust the shape. This step seems simple, but there are many details to pay attention to. There are 4 points like this, we must pay attention to it, otherwise it is difficult to fry the meat into the ideal shape. [(1) When making noodles, the dough must be made harder.] (2) Do not put too much filling. (3) The edge of the dough must be pinched tightly. (4) Fry slowly for about 8 minutes over medium-low heat, during which you remember to turn over. 】
The super delicious meat bun is freshly baked, and the meat bun that has just come out of the oven is still relatively hot, so be careful. Use a knife to cut the meat into small portions, and before you start eating, the house is already full of meat, and it is too comfortable to eat with some cold beer or fruit drink.
Well, today's sharing is here, there are like friends remember to help point a thumbs up!