Chinese Food
You can have baked buns if you don't go to Xinjiang
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I want to eat meat when it's cold. What if I don't want to eat baked buns in Xinjiang? Let's see how I did it.
Cooking ingredients
Cooking Steps
Step1:Wash the lamb chops or leg meat.
Step2:Chop it into small pieces or minced meat (according to the taste) but not too big. It doesn't like to be cooked.
Step3:Chopped onions and ginger.
Step4:Add soy sauce, salt, oyster sauce, sesame oil, pepper, black pepper, ginger, cooking wine and cumin to the mutton stuffing (the whole one is OK. It's better not to use cumin powder. It's a little more fragrant). Then add onion and mix well and marinate.
Step5:Mix the flour with warm water and yeast.
Step6:Knead into a smooth dough and wake up for half an hour. Smooth again. 7 is divided into 12 small parts (I use the Fei nanxue small square twelve even mold of the chef, so I divide them into 12 parts.
Step7:Roll it into thin skin. Just like rolling dumpling skin. It's a little thin around.
Step8:Divide the stuffing into 12 parts and wrap them in the dough. First, fold both ends in half. You can put a little water on the edge. It's easy to bond.
Step9:Fold the other two ends together.
Step10:Bottom down into mol
Step11:Brush it with egg white.
Step12:Preheat the oven at 230 ℃, put it in the middle and upper layer, heat it up 220. heat it down at 190 ℃ and bake it for about 2025 minutes. The surface is slightly colored.
Step13:Fragrance.
Step14:Material sufficien
Cooking tips:Tip-1 when it's half baked, it will produce oil. After baking, take out the bun and throw away the oil. In this way, you won't eat too much oil and you can eat it at ease. It's better to chop mutton into dice, but it's not too big. It's not very ripe. It can also be chopped into mince. It can be determined according to personal preference. Cumin I also like to eat small particles. If you don't like it, you can use cumin powder. But it's best to grind it yourself. Onion is used for stuffing and mutton. It doesn't taste like that. Onion is rich in nutrition. It can not only resist cold and influenza virus, but also is a natural blood thinner. It is often eaten. It has a good health care effect on people with hypertension and hyperlipidemia. In addition, in order to ensure the delicious taste of baozi, the proportion of fat in Xinjiang roasted baozi is higher. After adding proper onion, on the one hand, it can effectively remove the smell of mutton. On the other hand, the two can play a role of adjusting and reducing the fat and high fat of the meat, making the nutrition of roasted baozi even and eating
