Buns are one of the favorite staple foods of Chinese, Shanghai crab yellow buns, Hangzhou small dumplings, Guangdong milk yellow buns char siu buns, Kaifeng soup buns, Tianjin dog ignore and so on
Today to share with you a kind of roasted bun from Xinjiang, relatively niche, everyone knows that roasted buns, in Xinjiang roasted bun pit can also bake buns, roast lamb chops, roasted whole lamb and so on.
Bake the buns
Baked buns are generally made of "dead noodles" to make bun skins, and the so-called "dead noodles" are dough that is not kneaded with yeast. In the middle, it is usually stuffed with lamb, mutton fat and onions.
Traditionally, steamed buns are baked with a pit of baked buns, and this time we baked them directly in the oven.
This kind of grilled bun is not my common round bun, but rectangular, the taste is completely different, the shell is brown with a little crisp, the lamb is marinated with cumin powder, rich and juicy, must be eaten hot, is the best taste.
· Ingredients (16 baked buns)
Lamb filling: 400 grams of lamb 1/2 onion Cumin powder Black pepper salt Cooking oil
Dough: 350 g of normal flour (medium gluten flour) 1 egg (50 g) 150 g of water 20 g of cooking oil
The production step is rapid
1: Dice the lamb and onion.
Lamb is recommended to choose fat and lean lamb meat is more delicious.
2: Add black pepper, cumin powder, salt and cooking oil to taste, stir the ingredients thoroughly and marinate for 30 minutes.
3: Add cooking oil, eggs and water to the flour and stir it with chopsticks to form a flocculent. (If eggs are not added, the general ratio of flour to water is, 2:1)
Just knead the dough smoothly, cover with plastic wrap and let it sit for 15 minutes.
4: Divide the awakened dough into 35 grams of small ingredients, about 16 servings.
5, with a rolling pin to roll out the rectangle, the thickness is a little thicker than the skin of the dumplings, the width should not be too narrow, because the middle should be wrapped in lamb filling.
6: Put the lamb filling in the middle of the dough, and cover the lamb filling in the middle.
Continue to cover the left and right sides of the dough in the middle, you can dip a little water to make the edges and closures more tight. Preheat oven 220 degrees in advance.
7: Turn over the wrapped bun, brush with whole egg mixture and sprinkle with sesame seeds.
8, put into the middle layer of the oven, 220 degrees, bake for about 20 minutes, the specific time temperature please adjust according to their own oven.
When baking, you can smell the aroma.
It is best to eat it while it is hot, cumin powder and lamb are very well matched, the skin is burnt and fragrant, and the inside is tender and juicy, this season, eating super warm.
Tips:
1, and noodles can not add eggs, the ratio of flour and water is about 2:1, the dough is not too wet, add eggs to the dough is more crispy.
2, no need to add yeast, no need to add yeast, no need to add yeast.
3, lamb filling can be replaced by chicken, beef and so on.