Chinese Food
Xinjiang baked bun full of oil
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Medium gluten flour 350g salt 2G egg 1 clear water 140150ml food
Cooking ingredients
Cooking Steps
Step1:Pour 350g of medium gluten flour into the kneading basin. Add 2G of salt and 20g of cooking oil and mix with chopstick
Step2:Add an egg. Slowly pour in 140g pure water to make it flocculent. Then knead it into smooth dough. Cover with wet cloth and relax for 30 minutes
Step3:Fat and thin mutton hind legs, diced onion
Step4:Pour 30g cooking oil into the pot. Heat it over medium and low heat. Fry the mutton oil to give the fragrance. Stir to give the oil content
Step5:When the oil block becomes smaller, push it aside and stir fry some pepper seeds. Filter the mutton oil and pepper for us
Step6:In a large bowl, pour in diced mutton. 3G salt, 8g cumin powder, 2G pepper powder, 15ml clear water and stir clockwise
Step7:Add diced onion and 30g sheep oil and mix well. Marinate for more than 10 minute
Step8:Spread a little dry powder on the kneading board. Put on the loose dough and knead the growth ba
Step9:Cut into 35g of a dos
Step10:Flatten and thi
Step11:Add 45g filling. Fold it in half. Put it in the baking tra
Step12:After all the buns are wrapped, brush a layer of mixed egg liquid on the surface. Sprinkle a little white sesame seeds. Put them in the preheated oven at 230 degrees. 20 minutes. Bake until crispy
Cooking tips:1. The size of the egg and the water absorption of the flour are poor. It is suggested to reserve 10g of water. Adjust according to the dry humidity of the dough; 2. If the mutton tastes heavy, you can use Zanthoxylum water instead of clear water to remove the fishiness. 5g Zanthoxylum plus 20g warm water to soak for 10 minutes; 3. It is suggested to smear some egg liquid around the dough to increase the viscosity. Then fold the dough in the middle and cover it well to prevent leakage of juice and delicious cooking.
