Xinjiang mutton grilled buns

Overview

Baked buns are a Xinjiang food. It seems to be called shamusa in Uyghur. This is different from Tianjin buns, Yangzhou buns, Beijing buns, Shanghai buns, and Henan buns. Generally, steamed buns are made from fermented flour, so in many places alkali is added after fermentation to remove the sour taste during fermentation. Then Tianjin Goubuli's steamed buns use semi-fermented noodles, so they are very thin and soft. Shanghai's fried buns use unfermented dead noodles, so they are very thin and crispy after frying. The baked buns in Xinjiang are different. They also use dead noodles, but their buns are very simple. They use the dough to fold the fillings and then bake them in the naan pit. What I wrote this time is the oven version, and I will also write down the method of frying it in a pan.

Tags

• staple food
• home cooking
• old man
• breakfast
• xinjiang cuisine
• steamed buns
• banquet dishes
• cumin powder
• egg
• flour
• mutton
• oil
• onions
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Pour the flour into the basin, add warm water of about 40 degrees Celsius, and stir with chopsticks. Stop adding water when the flour forms a snowflake shape. The so-called snowflake shape means that there is no powdery flour.

   

2. 2 Then start kneading the flour. Knead until the surface is smooth, the basin is light, and the hands are light. It is a real physical work. Please pay attention to using your boyfriend or husband more often. After kneading, put it in the basin and start to wake up for 20 minutes.

   

3. 3 Cut the onion into cubes. In fact, you can also add some garlic, carrots, and celery, depending on your taste. You can also add mashed potatoes.

   

4. 4 Cut the mutton into small dices, as small as possible, then add salt, cumin powder, pepper, sesame oil and a little cooking wine and stir evenly. Of course, this is mainly based on Xinjiang flavor, so soy sauce will not be used. After marinating for about 5 minutes, add the vegetables prepared earlier and mix evenly. The filling is ready. To be honest, the stuffing of mashed potatoes, carrots, lamb, onions, garlic, and cheese is very delicious, but of course there should be more pepper.

   

5. 5 Grind the risen flour into small balls, then flatten it and use a rolling pin to roll it into a thin sheet. It should be as thin as possible because it is made from dead dough, so it will taste better when baked and crispy.

   

6. 6 Beat the eggs into egg liquid in advance, then brush the edges of the dough with egg liquid, place the meat filling in the middle of the dough, and then fold it up like a quilt to form a square bun.

   

7. 7 Line a baking sheet with tin foil, brush with a thin layer of oil, then put the buns on top, spaced apart from each other, and then brush the remaining egg wash on the surface of the buns so that the baked buns are crispy and fragrant. Then preheat the oven to 220 degrees for 5 minutes, middle layer, and bake for about 15 minutes. Of course, the oven temperature is actually required to be higher. The shorter the baking time for this bun, the better, so the oven temperature should be higher.