Don't always stew mutton in soup, let's make Xinjiang-style grilled buns, simple and delicious

• Roast lamb buns

• The production process

Prepare a piece of lamb (250g) with a bit of fat to make it more tender.

Wash and chop the mutton, chop it with a knife, don't chop it too much, it's best to have a little graininess, and put it in a bowl for later use.

Prepare another onion (150g), wash and finely chop.

Put the onion in a bowl, add a little salt and marinate for 10 minutes, squeezing the marinated water by hand to prevent it from coming out of the water during roasting.

Take advantage of this time to make a dough, add 2-3g of salt to 250g of ordinary flour to increase gluten, and then beat an egg, about 100g of warm water (the flour is different, the size of the egg is different, the amount of water is adjusted by itself), stir into a flocculent shape with chopsticks, add 10g of corn oil, knead it into a smooth dough of medium hardness, cover it with plastic wrap and let it rise for half an hour.

While the noodles are rising, let's adjust the filling, add the minced lamb to the marinated and drained onion chopped, then add an appropriate amount of cumin powder, black pepper, salt, 1 egg white (the egg yolk is reserved for brushing) and cooking oil and stir well.

After the dough is awakened, knead it on the cutting board again, then knead it into long strips and divide it into 8 equal parts.

Take out one of the dough agents, roll it into a rectangle with a thickness in the middle and four thin sides, put an appropriate amount of adjusted meat filling, fold it up and down first, brush a little egg wash on both sides, and then fold it left and right, and a bun embryo is ready.

Spread a layer of tin foil or oil paper on a baking tray, brush a thin layer of oil on it, put the finished bun embryo on it, brush a layer of egg yolk liquid on the surface, sprinkle a little white sesame seeds, and continue to rise for 10 minutes.

Preheat the oven at the same time, preheat the top and bottom heat at 215 degrees for 10 minutes, then put the baking tray in the middle of the oven, and bake at 215 degrees for 25 minutes, the time and temperature are for reference only, there may be a small amount of water at the bottom during the baking process, just leave it alone and continue to bake for a while.

When you grill it, you can smell the cumin aroma of the lamb, so it looks tempting, right? I don't know how it tastes, hurry up and taste one, the taste is good, the skin belt is a little crispy, the mutton is tender and juicy, full of fragrance, there is no sheep's smell, there is no flavor, if you want to eat, you can try it!