A few years ago, the child's father traveled to Xinjiang for a long time because of his work, and he had a special love for all kinds of food in Xinjiang. In the past two years, because of the change of work, I rarely go to Xinjiang, and if I don't go to Xinjiang, I rarely have the opportunity to eat authentic Xinjiang food, and occasionally find a time to meet friends or a family to go to a Xinjiang restaurant to relieve my hunger. Every time they go to a fresh restaurant to eat, the father and son must order red willow barbecue, hand pilaf, sac, baked buns, these dishes, in addition to the hand pilaf at home made several other dishes have not been done, and never considered to make them at home to eat.
A few days ago, a friend sent her baked buns in the food exchange group, she is a Xinjiang native, good at making all kinds of Xinjiang cuisine, thinking that the father and son of the family like to eat grilled buns, immediately asked her about the method, and afterwards took the time to prepare ingredients to make. The first time to do the baked buns, the production method is certainly not authentic, but the taste is indeed praised by the father and son, the child is even more powerful, once out of the oven to eat 5, while eating while constantly praising the mother to make the baked bun is too fragrant, the taste is better than the outside sold, if you do not interfere with him he also wants to continue to eat, ha ha.
Authentic baked buns are made of naan pits, there is no professional equipment at home can only be baked in the oven, so the baked buns are not authentic, but it does not affect the family's love for it, there is also a point that the authentic baked buns use dead dough, dough kneading after the need for fermentation, I use fermented dough, fermented pasta is more conducive to digestion, more suitable for the elderly and children, there are children who are sick with stomach and intestines are more suitable for eating fermented pasta, not suitable for eating dead pasta, If you want to eat authentic grilled buns at home, you will recommend using dead dough.
Ingredients to prepare:
Dough Ingredients: 320g of ordinary flour, 3g of yeast, 150g of water, 20g of lard, 10g of white sugar
Filling ingredients: 260g of lamb, half a carrot, half a purple onion (an onion larger than a fist), 1 teaspoon of cumin powder, a little pepper, a pinch of salt, a little salad oil
Garnish: a little egg mixture, cooked white sesame seeds to taste
Preparation Method:
1. Prepare the dough first: Weigh the water, sugar, ordinary flour, lard, yeast, etc. into the cook machine barrel. The amount of water is recommended to be adjusted according to the water absorption of the flour. Friends said that cooking oil is needed to make baked buns, and I directly lazily replaced it with lard in order to save trouble;
2, turn on the power of the chef machine, first choose the low-speed 1 gear to stir the ingredients evenly, and then choose the high-speed 4 gear kneading dough for 8 minutes to 10 minutes, wait for the dough to be kneaded to a particularly smooth and elastic state to end the kneading work, take the kneaded dough out of the cook machine barrel and roll the circle and put it in again, cover it with plastic wrap and place it at room temperature for fermentation;
3, take advantage of the free time of dough fermentation to prepare the filling: lamb rinsed with water, drained after cutting into small cubes with a knife, do baked buns it is recommended to choose fatty lamb, eat up the taste is not easy to make firewood, in addition to the lamb is recommended not to chop too much, directly with a knife cut into small diced meat to eat grainy. Authentic grilled buns will add fresh mutton oil to the filling, which is particularly greasy to eat, and reducing mutton fat when made at home;
4: Wash the carrots and purple onions and cut them into fine cubes for later;
5: Add cumin powder, pepper and a pinch of salt to the lamb, and stir well in the same direction with chopsticks. Using cumin powder and pepper can help remove the smell of lamb without the need for additional seasonings;
6: Add chopped carrots and chopped onions to the lamb, stir well with chopsticks, then add a little salt and cooking oil and stir well. Edible oil is recommended to choose colorless and tasteless, the amount of fat in the lamb is adjusted, if the lamb is fat, you can not add cooking oil or less cooking oil, if the lamb is lean, add a little cooking oil, otherwise the roasted bun will be eaten meat will be firewood;
7, about 45 minutes or so the dough fermentation to 2 times the size, with a finger dipped in a little dry flour in the middle of a hole, the hole state does not retract or collapse indicates that the fermentation is complete;
8. Take out the fermented dough from the cook machine barrel, put it on the silicone pad and knead it smoothly, and then divide it into 10 small doughs equally;
9: Take one of the small doughs, roll out a thin and thick round cake with a rolling pin, roll out the dough and put a large spoonful of mixed filling in the middle;
10: Wrap the filling in the middle according to the method of bun bun, wrap it up and close down, and then gently press flat with the palm of your hand. There are many kinds of baked buns, such as: round, square, triangular, diamond-shaped, etc., authentic baked buns are square;
11. After the baked bun blank is wrapped, it is placed on a baking sheet with oil paper, and the remaining dough is made in the same way;
12, after all wrapped, use a brush to brush a layer of egg liquid on the surface, and then sprinkle a little cooked white sesame seeds at will;
13, the oven selects the air baking mode, the temperature is set to 220 degrees, preheat for 10 minutes in advance, after preheating, put the baking tray containing the baking bun into the middle layer of the oven and bake for 20 minutes. Home oven without air baking mode is recommended to choose the upper and lower tube heating method baking;
14, 20 minutes after taking out the baked buns from the oven;
Tips:
1, when kneading the dough, the amount of water should not be poured all at once, first reserve about 10g, the kneading process is added according to the dry and wet situation of the dough;
2, when mixing the filling, it is not recommended to add too many seasonings, the less seasonings, the more delicious the lamb;
3. The time of dough fermentation is flexibly mastered according to the temperature change;
4. The baking time and mode are for reference only, and the actual operation is adjusted according to the situation of the oven;