Grilled buns are one of the favorite dishes of Uyghur compatriots, and every morning Uighurs have a bowl of milk tea, and two baked buns are their nutritious breakfast. Before seeing that there are food bloggers to explore the store in Xinjiang, there is a hot baked bun shop, queuing for 1 hour to buy, and each person is limited to 5! Just watching the boss bake the buns, the saliva can't be controlled.
The method is actually relatively simple, that is, fresh lamb, must be half of the lamb's hind legs and mutton oil, so that it is particularly delicious to eat, and the onion used (xinjiang people call the skin and teeth) must be white, cut into small cubes, and the lamb must also be cut into small cubes. The baked bun takes a bite, the filling is tender, the oil is direct, and it looks also shiny and shiny. This is the characteristic of Xinjiang cuisine, "more oil".
By old in the kitchen
I usually bake in the oven at home, I use egg liquid to brush a layer, in fact, the real baked buns are baked in the pit without brushing the egg liquid, so as to look good. In fact, no matter how you do it at home, you can't bake the taste of the pit, so a lot of special foods in Xinjiang can't be imitated, unless you haven't eaten Xinjiang specialties, the kind that has been fooled.
Here to share with you the method of making baked buns in the oven at home, not to completely restore the taste of Xinjiang, but it is still good to relieve hunger.
Recipe by bean fruit certification master: Tianshan cocoa a
【Ingredient List】
Ingredients: 400g flour, 200g of lamb shank meat, 100g of white onion, 150g of sheep's tail oil
Accessories: 1 teaspoon of pepper, 1 teaspoon of cumin powder, 1 teaspoon of salt, 1 teaspoon of eggs, 1 teaspoon of white sesame seeds
Tips: to make a roast bun to use fresh lamb, it is best to choose fat and lean leg meat, too lean meat is not suitable for filling, the taste is too chai, generally get fat and lean half
【Detailed method】
1: Pour flour into a basin, add water in batches, add water while adding water, stir with chopsticks, knead into a smooth dough by hand, cover with plastic wrap, and wake up for more than 20 minutes
2: Cut the onion into small cubes, cut the leg of lamb into small cubes, cut the lamb oil into small cubes; put these small cubes in a basin, add salt pepper and cumin powder, mix well, and marinate for a while
3, the dough into several equal parts of the small agent, flattened with a rolling pin rolled open, on the edge of the dough brushed with egg liquid, first fold up one side, and then brush the two sides of the egg liquid folded up, wrapped into a square, and then a little longer, sprinkled with white sesame seeds. (In fact, the real baked bun is sticky to the dough, because it is a pit, the heat is high, and the baking is fast) The moisture is easy to dry.
Tips: The dough of Xinjiang baked buns is made of dead noodles and does not need to be fermented, so the dough skin should be rolled out thinner, thick and too hard to eat, and the taste is not good;
4: Spread tin foil on a baking sheet, brush a thin layer of vegetable oil, put the wrapped baked bun blank, and brush the surface with egg liquid.
5: Preheat the oven at 220 degrees, put the baking tray in the middle of the oven, bake for about 15 minutes, bake out of the oven, and eat while hot
Because it is too fragrant, I know that you must be eager to take a bite, but remind everyone, be careful of hot mouths!
In addition, after all, it is a solid and full of lamb, if you are afraid of getting tired, you can drink it with milk tea, And Xinjiang milk tea is estimated to be impossible to drink, so make a cup of tea.