I'm afraid there is no other place where the food can be as memorable as in Xinjiang. With the delicacy of the Western style, from the bones of the heroic and rough, the food here does not have any cumbersome knife work and many spices, whether it is grilled meat, pilaf, breaded meat, or oil tower, large plate of chicken, grilled buns, are just with pure delicacy to conquer your taste buds, eat real, eat enjoyable.
Grilled buns, the unique delicacy of Xinjiang breakfast, fat and thin Xinjiang big tail lamb and skin teeth mixed together, wrapped in shiny dough skin, in the hands of the masters up and down, three or two times folded out of the boxy bun, the assistant quickly pasted the bun in the pit and began to bake.
The people in the queue smelled the smell of meat wafting in, stretched their heads anxiously waiting for the baked bun to come out, the baked bun was crispy and caramelized, only a thin layer of puff pastry, full of fresh and juicy lamb, mixed with spicy and greasy onion and fragrant cumin, taking a bite of the oil, all the dissatisfaction on the tip of the tongue was instantly smoothed out, while walking and eating, these hungry people's roast buns, often can't wait to go home and slowly taste it.
That unforgettable taste makes Xinjiang grilled bun one of the delicacies I must learn to share with you.
Ingredients: 1 kg of lamb, 1 onion, 800 g of flour, 2 eggs, 1 tbsp cumin powder, 1/2 tbsp black pepper powder, 1 tbsp black pepper juice, 1/2 tbsp cumin grains, 1/2 tbsp sugar, salt to taste.
Step 1: Pour about 1 kg of flour into the basin, add an egg, add 2 scoops (20 ml) of cooking oil, add about 150 ml of water, and knead the flour into a smooth dough.
Step 2: Lamb cut slightly larger grains, be sure to have some fat lamb in it, you can add some sheep tail oil, too thin lamb can not eat the feeling of fragrant and juicy, onion cut and onion about the same size of the grain, put into the basin together.
Step 3: Add 1 spoonful of cumin powder, 1/2 tablespoon of cumin granules, 1/2 tablespoon of black pepper powder to the filling, add 1 spoonful of black pepper juice, add 1/2 tablespoon of sugar and salt and mix well and marinate for 1 hour.
Step 4: Roll the dough into a dough and roll it out into two palm-sized square crusts, a little thicker in the middle and thinner on all four sides.
Step 5: Wrap the marinated lamb filling into the dough, this kind of baked bun wrapping method is particularly simple, simpler than dumplings, and those who do not make pasta can quickly get started.
Fold the sides, top and bottom of the dough separately, wrapping tightly without revealing the filling.
Step 6: Put the bun into a baking sheet, beat an egg, brush a thick layer on the surface of the bun with a brush, sprinkle some black sesame seeds for later.
Step 7: Put the processed buns into the oven and slowly bake them for 20 minutes at 180 degrees Above and Below heat to cook them thoroughly. Finally, bake at 210 degrees Celsius for 5 minutes to make the buns crispy. Such a mouth-watering baked bun is ready.
This Xinjiang baked bun is really delicious, the skin is crispy and fragrant, the filling is juicy and delicious, the lamb flavor is also very small, and the production method is simple, there is an oven at home that can be made, there are several points to pay attention to:
1, the selection of lamb can not be too thin, too thin fat too little, will lead to insufficient aroma, soft skin, if you can not buy fat and lean mutton, you can chop some sheep tail oil together into the filling.
2, baked bun noodles can not be too hard, because the method of bun is relatively simple, too hard will crack, be sure to add some oil into it together with the noodles, the noodles will become very soft and crispy.
3, because the filling is sufficient, the onion moisture is large, the baked bun can not be in a hurry, first use a low heat to simmer, and then use the high heat to color.
Limited cooking skills, more advice, eat fun, see you tomorrow.
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