Chinese Food
Xinjiang baked bun
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Baked bun (shamusa in Uyghur) and thin skin bun (pitermantu in Uyghur) are the favorite foods of Uyghur compatriots. Every morning, Uygur compatriots have a bowl of milk tea. Two baked buns are their nutritious breakfast. And the Han people eat the same way. It's not only for the bakery of Uygur compatriots to eat. Two bakers to pack. This is what the Han people often say. You want to say I want mutton BBQ. It must be a stranger. I don't know the customs of Xinjiang. Xinjiang BBQ is made of mutton. The method is relatively simple. It's fresh mutton. It must be half of the hind leg and half of the mutton oil. In this way, it tastes very delicious. The onion (the leather teeth called by Xinjiang people) must be white. It must be diced. In this way, the mutton must also be diced. This kind of small Ding. The baked bun bites. The filling is fresh and tender. The oil is direct current. It looks shiny. This is the characteristic of Xinjiang cuisine. I usually
Cooking ingredients
Cooking Steps
Step1:Ingredients - flour 400g salt leg meat 200g tail oil 150g white sesame white onion 100g pepper cumin powder eg
Step2:Pour flour into the basin. Add water several times. Add water while stirring with chopsticks. Knead it into a smooth dough by hand. Cover with plastic wrap. Wake up for more than 20 minutes
Step3:Diced onion, diced mutton, diced oi
Step4:Put these dices in a basin. Add salt, pepper and cumin powder. Mix well. Marinate for a while
Step5:Small dosage to divide the dough into several equal part
Step6:After flattening, roll it out with a rolling pin. Brush the edge of the skin with egg liquid. Fold one side first
Step7:Brush the two sides with egg liquid and fold them up
Step8:Wrap it into a square. It's OK to grow a little longer. Sprinkle with white sesame. (in fact, the steamed buns are really made of sticky water on the skin. Because it's Nang pit. The fire is high. It's quick to bake.) the water is easy to dry.
Step9:Spread tin paper on the baking tray. Brush a thin layer of vegetable oil. Put on the wrapped baking bun. Brush the surface with egg liquid.
Step10:Preheat the oven for 220 degrees. Put the baking tray in the middle of the oven. Bake for about 15 minutes. When it's done, eat it while it's hot
Cooking tips:The dough of Xinjiang baked bun is made of dead noodles. It doesn't need to be fermented, so the dough should be rolled thin. The thick dough tastes too hard and tastes bad. You need to use fresh mutton to make the baked bun. You'd better choose the mutton with even fat and thin. The meat too thin is not suitable for filling. The taste is too woody. Generally, you need to have skills in making half of the meat fat and thin and delicious.
