Chinese Food
Xinjiang baked bun
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I'm not from Xinjiang, but I've been in Urumqi for more than ten years. I'm gradually familiar with and like the delicious food here. Baked bun is also called thin skin bun. It's one of the unique cuisines of the Uygur nationality. Nang pits and baozi pits can be seen everywhere in the streets and alleys of Xinjiang. You can smell the fragrant Nang and baozi from afar. This is not the case. The family oven version of baked bun will come out. The recipe is used for reference by Baidu. The picture is true and reliable. The taste is evil Xinjiang flavor.
Cooking ingredients
Cooking Steps
Step1:Dice the mutton. The ratio of fat to thin is 1-2 bes
Step2:Soak pepper in boiling wate
Step3:Mix 10g cumin and 5g salt in the diced mutton and marinate for 5mi
Step4:Add sesame oil to the marinated mutton cube
Step5:Pour in white pepper powder and stir evenly. Then pour in pepper water and stir again.
Step6:Put 5g of cumin 5g salt and ginger powder into the chopped onion and mix well.
Step7:Mix the diced mutton and onion well. Then the filling is ready.
Step8:Break the eggs for us
Step9:Use cold water and flour. Knead for a while and wake up. The dough will be smooth. Then divide the dough into several small dosage forms. It's a little larger than that of the common dumpling
Step10:Put in the pi
Step11:Fold it up and down first. Brush the egg liquid on the folded place to bond it
Step12:Fold the other two sides in half. Wrap them in a rectangle
Step13:Put the folded side down in the baking tra
Step14:Evenly brush the skin with egg liquid and sprinkle sesame seed
Step15:Oven 210 degrees. Preheat for 5 minutes. Bake for 20 minute
Step16:The baked buns are fragrant.
Cooking tips:There are skills in making delicious dishes.
