Roasted steamed buns with mutton of Xinjiang flavor(xin jiang feng wei yang rou kao bao zi )

Roasted steamed buns with mutton of Xinjiang flavor

Introduction:

"Baked buns, also known as samusha, belong to Xinjiang flavor snacks. People in Xinjiang usually bake them in the pouch pit. Before baking, salt water should be sprayed in the pouch pit. Generally, dead noodles are used to make the skin of steamed buns. The stuffing is made of fresh mutton, onion and salt cumin. Roasted buns have large stuffing and are relatively anti hunger food in Xinjiang. It is said that the local people in Xinjiang will prepare a basin of cold water and a dagger when eating roasted buns. When eating roasted buns, first use the dagger to scrape off the burnt part at the bottom of the buns and the nitrate residue stuck on the wall of the Nang pit, and then soak the hard bottom of the roasted buns in the cold water in that bowl, which can soften them and save energy when biting them. In order to solve the problem that the skin of steamed buns is hard and hard to bite after baking, I added oil when preparing the dough, so that the dough will become crisp, and added some salt to increase the toughness of the dough without exposing the stuffing. We can use the oven or pan to make roasted buns at home. As long as we make them properly, we can also make delicious roasted buns. Now the price of mutton is more expensive, I went to the market to buy fresh mutton, from the tail color of mutton can be seen is black goat, 33 yuan per catty. Mutton looks fresh and feels dry and elastic. It's much better than those sold in supermarkets. "

Production steps:

Step 1: wash the fresh mutton.

Step 2: cut the mutton into 2 cm square pieces.

Step 3: cut the onion into large pieces.

Step 4: put the mutton into the cooking machine.

Step 5: cover the cooking machine, and then install the bar.

Step 6: start the cooking machine and chop the mutton first slowly and then quickly.

Step 7: put the onion into the cooking machine.

Step 8: also start the chopper.

Step 9: put mutton, onion, salt, cumin, pepper, cooking wine, monosodium glutamate and sesame oil into a large bowl.

Step 10: stir well with chopsticks to make the stuffing.

Step 11: put the ingredients into a small bowl and stir well.

Step 12: put the flour, salt, vegetable oil and water in the basin, mix well, then knead well, cover for 15 minutes.

Step 13: knead the dough into strips and divide it into 30 grams each.

Step 14: rub the tablet round and press it flat.

Step 15: roll it into a bun skin with a thickness of 1-2mm, and put the stuffing in the upper part of the middle.

Step 16: fold the top bun skin down to cover the stuffing, press both sides with hands, and then apply some batter.

Step 17: lift the bun skins on both sides, stretch them slightly and fold them to the middle respectively.

Step 18: compact the lower part of the bun skin, fold it up after plastering, and press and stick it firmly.

Step 19: 19. Make all the steamed buns and put them into the greased baking pan.

Step 20: brush a layer of egg liquid on the surface of steamed bun.

Step 21: sprinkle some white sesame seeds on the surface.

Step 22: put the baking tray into the preheated oven, heat up and down at 200 ℃, bake for 15-20 minutes, and color the skin.

Materials required:

Flour: 500g

Water: 300g

Salt: 5g

Vegetable oil: 10g

Mutton: 300g

Onion: 200g

Cumin powder: 1 tsp

Pepper: 1 / 4 tsp

Cooking wine: 1 teaspoon

MSG: 1 / 4 teaspoon

Sesame oil: 2 teaspoons

Whole egg liquid: right amount

White Sesame: right amount

Note: 1. The skin of steamed stuffed bun should be slightly soft, and the taste is good when eating. 2. The stuffing of steamed stuffed buns should be dried, and the water should be squeezed out after the onion is chopped, so that the steamed buns will not come out of the soup during the baking process. 3. Brush oil on the baking tray first, so as not to stick to the bottom of the bun.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: cumin

Chinese PinYin : Xin Jiang Feng Wei Yang Rou Kao Bao Zi