Yesterday I was eating a leek box, and I suddenly thought about baking buns. I didn’t expect my mother to bake a plate the next day. One bite, yes, it is this taste. After staying in Xinjiang for so many years, it is really different. The authentic Xinjiang practice is not squandering at all. The materials are simple, but it is really fragrant and fragrant, and the lips and teeth are fragrant~~~~~~ fragrant~~~~~~~~ I want to eat mutton, lamb dumplings, mutton pilaf, and pull the strips.............
Add eggs and water to the flour, and into a very hard dough
Stuffing when you wake up
Mutton and onion are cut into large diced, preferably with fat mutton
Add mutton diced to a half bowl of water and mix well
Sprinkle black pepper on the onion, stir it slightly, add the mutton, add salt, (the latter two can be added) plus cumin powder, add a little sugar to increase the flavor
Wake up the face, grow up, smash the agent, and force it into a thin round leather, which is bigger than the dumpling skin.
Stuffing: Put the stuffing in the middle of the skin, arrange the growing strips, and leave a certain distance around. First cover the stuffing with 1/5 of one side of the skin, then turn the whole skin to about 30 degrees, pick up the skin and cover the stuffing, so that there will be a small obtuse triangle, then turn 15 degrees, the triangle's tip is right. On your own, pull the opposite skin to cover the stuffing and compress it. Finally, pick up the leather on both ends and cover them with both ends.
Bake the oil on the baking tray, put the wrapped bun in the baking tray down, and brush the egg yolk on the surface to look better.
Preheat the oven more than 230 degrees, no more than 250 degrees, bake for 15 minutes, eat out, hahahahahaha
The choice of mutton: To eat mutton, succulent mutton, the origin of mutton is very important. It must be the sheep of Qinghai in Inner Mongolia, the pasture and variety have a decisive effect on the taste of mutton. The mutton of the loin is fat and thin. The baked buns are too fine and the taste is dry. Cooking Tips: The mutton should be stirred with water and added. Put more black pepper and fragrant, the authentic Xinjiang roasted buns are actually not cumin powder. The eggs in the leather can't be saved, and the leather is not so crisp. Estimated ratio: one pound of flour six or two mutton, mutton is 3 / 4 thin of 1/4 fat, want to eat more soup can put half of fat and thin. The thin point of the skin is baked and crispy, the thick skin is baked hard and the mouth is not good. When the noodles are too hard, they may be cracked and bun with milk tea. I think so much now, I am a loyal recorder~~~ Although I will not do it, but I will eat...............