Grilled buns - Taste of Xinjiang

Overview

Grilled buns (called Shamusa in Uyghur) and thin-skin buns (called Pitmantu in Uyghur) are favorite foods of Uyghur compatriots. Every morning, Uighur compatriots receive a bowl of milk tea and two baked buns as a nutritious breakfast. The Han people also eat the same way, but they go to the Uighur compatriots' baked bun shop and pack two baked buns, which is what the Han people often say. If you want to ask for mutton grilled buns, you must be an outsider who doesn’t understand the customs of Xinjiang. Xinjiang grilled buns are originally made of mutton. The method is relatively simple, it is fresh lamb, it must be half lamb hind legs and half mutton fat, so that it tastes particularly delicious. The onions used (called Piyazi by Xinjiang people) must be white and cut into small cubes, so the mutton must also be cut into small cubes. When you take a bite of the baked buns like this, the fillings are fresh and tender, the oil is flowing, and they look shiny. This is the characteristic of Xinjiang food. It is oily (many outsiders say Xinjiang food is too greasy. In fact, this is related to the region and climate of Xinjiang) rather than dry. Such baked buns taste crispy on the outside and tender on the inside. For the delicious taste of Xinjiang mutton, you don’t need to add a lot of seasonings, just use pepper and cumin powder. If you add other seasonings, it won’t taste like Xinjiang. The shape of baked buns has been the same shape since ancient times, that is, square. Authentic baked buns are all baked in a naan pit. Now that you have an oven, you can make them at home, but the method is the same. The only difference is that they are baked in an oven. Of course, the taste is also different. The taste baked in a naan pit is particularly fragrant and natural. No matter how you bake it in the oven, it can't produce that flavor. I usually bake them in the oven at home and brush them with egg wash. In fact, the real baked buns are not brushed with egg wash when baked in the Nang pit. This is for the sake of appearance, and I also want to bake the kind of Nang pit. No matter how I bake it, I can’t bake the taste of the Nang pit. Therefore, many specialties in Xinjiang cannot be imitated, unless you have never tasted Xinjiang specialties and have been deceived. These two kinds of food are mostly sold in restaurants, food stalls, and streets in bazaars in urban and rural areas in Xinjiang. They are like Beijing meat-stuffed biscuits and Tianjin's Goubuli steamed buns, which are very popular with customers. Interestingly, when the thin-skin buns are steamed and taken out of the steamer or the baked buns are taken out of the naan pit, the chef often raises his voice and shouts: Ibrayin. Alex Lamu Baozi...it is said that this is Ibrahim. Alex Lamu was a famous chef hundreds of years ago. His baked buns and thin-skin buns were really famous in the Western Regions. So later generations used his name as a brand to attract customers.

Tags

• staple food
• home cooking
• dishes
• xinjiang cuisine
• steamed buns
• northwest snacks
• cumin powder
• egg
• flour
• lamb shank
• onions
• sheep tail oil
• white sesame
• pepper
• salt
• vegetable oil

Ingredients

Steps

1. 1 Ingredients: 400 grams of flour, 200 grams of salt, lamb shank, 200 grams of sheep tail oil, 200 grams of white sesame seeds, white onions, 300 grams of pepper, cumin powder, eggs

   

2. 2 Pour the flour into a basin, add water several times, and stir with chopsticks while adding water. Knead it into a smooth dough with your hands, cover it with plastic wrap, and let it rest for more than 20 minutes

   

3. 3 Chop the onion into small cubes,

   

4. 4 Cut the mutton leg into small cubes, cut the mutton fat into small cubes,

   

5. 5 Put these small cubes in a basin, add salt, pepper, cumin powder,

   

6. 6 Mix well and marinate for a while

   

7. 7 Divide the dough into several equal portions

   

8. 8 After flattening, roll it out with a rolling pin, and brush the edges of the dough with egg wash,

   

9. 9 Fold one side first,

   

10. 10 Then brush both sides with egg wash and fold them into the same shape,

    

11. 11 There is another way to wrap it, which is to fold both sides in half

    

12. 12 Brush both sides with egg wash, like "stacking a quilt",

    

13. 13 Wrap it into a square shape, or just a little longer,

    

14. 14 Sprinkle with white sesame seeds. (Actually, the dough of real baked buns is sticky with water, because it is a naan pit, and the heat is high, so it bakes quickly) The moisture is easily dried out.

    

15. 15 Spread tin foil on a baking sheet, brush with a thin layer of vegetable oil, put the wrapped buns on top, and brush the surface with egg wash.

    

16. 16 Preheat the oven to 220 degrees, place the baking sheet on the middle shelf of the oven, and bake for about 15 minutes,

    

17. 17 After it's cooked and out of the oven, eat it while it's hot.