I always wanted to do it all the time, and finally I still eat the goods to overcome laziness, Xinjiang baked buns! The skin is tender and tender, not fragrant! I am used to this kind of Chinese cooking, that is a little... let me say how many grams of flour is used in the dough, how many grams of milk, how much wine is added to the mutton, how much black peppercorns... I really can’t say it! It can only be added by feeling. Since it needs to be more precise, well, we will try to weigh it in the future and strive to be precise!
The leg of lamb is diced, and the three-point thinner is the best. Add cooking wine, black pepper, MSG, salt, cumin, olive oil and mix well. After pickling for 20 minutes, add onion.
Eggs, milk and noodles, after 20 minutes, the dough is divided into equal parts, which are divided into small doses like ordinary buns.
Open the dough and put the stuffing in the middle. Brush the egg mixture around the dough to help bond.
Stack up like a stack of quilts! Stacked into rectangles!
Bake the tin foil, brush a layer of olive oil (if you don't brush, the dough will stick to the tin foil, which seriously affects the taste and appearance). The surface of the bun is brushed with a layer of egg liquid to help color. The oven is 220 degrees, bake for about 15 minutes, and continue to bake for about 10 minutes. Due to the different brands of the oven, the heating time will be slightly different.
The skin is tender and tender, not too greasy! Delicious children drop Xinjiang baked buns ~
Egg milk and noodles will be harder, but the taste of the baked buns is great! In order to facilitate the molting, you can take a little more time. Lamb leg meat is the most suitable, if you have three points of fat, then it is even better! The first time I came to the kitchen to post a post, the photo was not cut well, and the specific weight of the ingredients was not very clear! See forgive ha ~ the most important thing is: finally found a large number of people in the same way, together to learn together to cook, Meiha ~