【Xinjiang Grilled Buns】
Ingredients: 300 grams of flour, 1 egg, 400 grams of mutton, 100 grams of onion
Flavors: salt, cumin powder, ground black pepper
Make:
1. First of all, let's make noodles.
Xinjiang baked buns are made of dead noodles, add some egg liquid and noodles, the dough will be more crispy when baked, and it is best to use hot water and noodles, and the dough will not be too hard when baked.
300 grams of flour, 140 ml of heating water, mix into a flocculent, beat an egg to leave some, as a brush on the surface of the bun, pour the rest into the dough, knead it into a smooth dough, cover with a damp cloth for half an hour, or longer, the dough is thorough, and the bun has a tough taste and taste.
2. Next, mix the filling, mix the filling, and put it in the refrigerator to marinate for a while, the taste will be better.
Onions are cut into small cubes, many places in Xinjiang cuisine use onions, baked buns, it is said that white onions are used, onions must be indispensable, this is the authentic Xinjiang baked buns. Also, in order to ensure that the taste of the baked buns is more fresh and fragrant, the proportion of fat in the filling is high, and the addition of onions can effectively remove the fishy smell and greasy feeling of the lamb.
3. There are fat and lean mutton cut into small dices, authentic roasted buns to choose fat and thin even fresh lamb leg meat, usually fat and thin half, with too thin mutton to prepare the filling taste is too chai, not delicious.
Also add lamb's tail oil cubes, which can increase the flavor of the bun filling. This sheep's tail oil is the oil residue left after boiling the sheep fat from the fat on the sheep's tail.
I bought this ready-made meat filling, of course, there are fat and thin in it, if you pay too much attention to authenticity, then you can only eat it in Xinjiang.
Add salt, sugar, cumin powder, black pepper, light soy sauce, dark soy sauce, mix evenly with 400 grams of mutton, and about 100 ml of water into the meat many times, so that the meat will be more tender and not firewood.
I heard that Xinjiang people don't use soy sauce, and dark soy sauce doesn't use sugar, so let's watch it yourself, according to your own taste.
Then mix the chopped onion with the meat so that the filling is ready and put it in the refrigerator to marinate for a short while.
4. Knead the dough into long strips and divide it into agents of the same size, I have 40 grams each.
5. Take a small agent and roll it out into a thin rectangular slice, slightly thicker than the usual dumpling wrapper.
Place a spoonful of the filling in the middle of the skin, then wrap the filling like a quilt and fold it into a rectangle with the mouth facing down.
6. Put the wrapped buns on the baking sheet, put a piece of oiled paper at the bottom, brush the egg wash on the surface of the buns, which is the egg wash left when we mixed the noodles just now, and then sprinkle with an appropriate amount of sesame seeds, which will be more fragrant.
7. Preheat the oven to 200 degrees, put the baking tray in the middle layer, bake for 20 minutes, and the yellow can be baked.
Experience sharing
1. When mixing the noodles, add some egg liquid and use hot water, the texture is crispy and not too hard.
2. The filling must be half fat and lean mutton, only onions are used for side dishes, no other vegetables, and the seasoning is usually only salt, cumin powder and black pepper, and other seasonings are added, which is not authentic.
3. Lamb should be cut into small cubes, not minced into minced meat.