Grilled buns - Xinjiang flavor
2024-07-12 14:59:51 2686
Grilled buns (called "Shamusa" in Uyghur) and thin skinned buns (called "Pitermantu" in Uyghur) are popular foods among Uyghur compatriots. Every morning, Uyghur compatriots have a bowl of milk tea and two grilled buns as their nutritious breakfast. And Han people also eat like this, except to go to the roasted bun shop of Uyghur compatriots and pack two roasted buns, which is what Han people often say. If you say I want lamb grilled buns, then it must be a foreigner who doesn't understand the customs of Xinjiang. The grilled buns in Xinjiang are originally made of lamb. The method is relatively simple, which is fresh lamb meat. It must be half lamb hind legs and half sheep fat, so that it tastes very fresh and fragrant. The onions used (called "pi ya zi" by Xinjiang people) must be white and must be diced, so the lamb meat must also be diced. This little Ding, when you take a bite of the baked buns, the filling is fresh and tender, the oil runs straight, and it looks shiny and shiny. This is the characteristic of Xinjiang cuisine, which is "oily" (many outsiders say that Xinjiang cuisine is too greasy, but this is actually related to the region and climate of Xinjiang) rather than dry and bland. This baked bun tastes crispy on the skin and tender on the inside. The deliciousness of Xinjiang lamb doesn't require a lot of seasoning, just pepper powder and cumin powder. Adding other seasonings won't make it Xinjiang flavor. The shape of baked buns has always been a square shape since ancient times. Authentic baked buns are all baked in a naan pit. Now that there is an oven, you can also make them at home, but the recipe is the same. The only difference is that they are baked in an oven. Of course, there are also differences in taste. The taste of naan pit baked buns is particularly fragrant and natural. No matter how the oven roasts, it can't produce that kind of smell< br>
Details of ingredients
Technique
Steps to make Grilled buns - Xinjiang flavor
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1. Ingredients: 400g flour, 200g salt lamb leg, 200g sheep tail oil, 200g white sesame, 300g white onion, 300g pepper powder, cumin powder, egg![]()
2. Pour the flour into a bowl and add water several times. While adding water, stir with chopsticks and knead into a smooth dough by hand. Cover with plastic wrap and wake up for at least 20 minutes![]()
3. Cut onions into small cubes,![]()
4. Cut lamb leg meat into small cubes and lamb oil into small cubes,![]()
5. Put these small cubes in a bowl, add salt, pepper, cumin powder,![]()
6. Mix well and marinate for a while![]()
7. Divide the dough into small portions![]()
8. After flattening, use a rolling pin to roll it open and brush the edges of the dough with egg mixture,![]()
9. Fold one side first,![]()
10. Brush both sides with egg mixture and fold them together,![]()
11. Another way of wrapping is to fold both sides in half![]()
12. Brush egg mixture on both sides, like folding a blanket,![]()
13. Wrap it in a square shape and make it a little longer,![]()
14. Sprinkle white sesame seeds. (Actually, when it comes to baking buns, the dough is sticky with water because it's a bun pit, the heat is high, and the baking is fast.) Moisture can easily dry out when baked.![]()
15. Spread tin foil on the baking tray, brush a thin layer of vegetable oil, place the wrapped baked buns on top, and brush the surface with egg mixture.![]()
Preheat the oven to 220 degrees, place the baking tray in the middle of the oven, and bake for about 15 minutes,![]()
After baking, eat while it's hot.
