Roasted bun -- Xinjiang flavor(kao bao zi xin jiang wei dao )

Roasted bun -- Xinjiang flavor

Introduction:

"Baked buns (shamusa in Uighur) and thin skinned buns (pitermantu in Uighur) are the favorite foods of Uighur compatriots. Every morning Uighur compatriots a bowl of milk tea, two baked buns is a nutritious breakfast. The Han people also eat like this, except that they don't go to the barbecue bun shop of Uygur compatriots in the past. It's often said by the Han people that "come two barbecue buns" for packing. If you want to say that I want mutton roast bun, it must be a stranger who doesn't understand the customs of Xinjiang. The roast bun in Xinjiang is originally made of mutton. The method is relatively simple, that is, the fresh mutton must be half of the hind legs and half of the mutton oil, so that it tastes delicious. The onion (the skin teeth of Xinjiang people) must be white, and it must be cut into small pieces, so the mutton must also be cut into small pieces. Such a small Ding, baked bun bite, filling fresh, oil DC, looking also shiny. This is the characteristic of Xinjiang cuisine, "oily" (many foreigners say that Xinjiang cuisine is too greasy, in fact, this is related to the region and climate of Xinjiang. ）Not the dry one. This kind of baked bun tastes crisp and tender. Xinjiang mutton is delicious. You don't need to add many seasonings, just use pepper and cumin powder. If you add other seasonings, it's not Xinjiang flavor. And the shape of roasted bun has been a shape since ancient times, that is square. The authentic roasted buns are baked with Nang pit. Now with the oven, you can make them at home, but the methods are the same. The only difference is that they are baked in the oven. Of course, there are differences in taste. The taste baked in Nang pit is very fragrant and natural. No matter how the oven is baked, it can't taste like that. I usually bake in the home oven and brush it with egg liquid. In fact, the real steamed buns are baked in nangkeng without egg liquid. This is for the sake of good-looking, and I also want to bake nangkeng. No matter how I do it, I can't bake nangkeng. So many special food in Xinjiang can't be imitated, unless you haven't eaten the special food in Xinjiang . Restaurants, food stalls, and streets in bazaar, both urban and rural areas of Xinjiang, buy these two kinds of food, such as Beijing jiarou Shaobing and Tianjin Goubuli baozi, which are very popular with customers. Interestingly, when the steamed buns are uncoated or roasted, the chef often raises his voice and shouts "yibulayin". Alex, pull the bun. Ah "It's said that this Ibrahim. Alex Lamu was a famous chef hundreds of years ago. His baked buns and thin skinned buns are really famous in western regions. So later generations used his name as a brand to attract customers. "

Production steps:

Step 1: Ingredients: Flour 400g salt mutton 200g sheep tail oil 200g white sesame white onion 300g pepper cumin egg

Step 2: pour the flour into the basin, add water several times, add water, stir with chopsticks, knead into smooth dough by hand, cover with plastic film, wake up for more than 20 minutes

Step 3: dice the onion,

Step 4: dice the leg meat and the oil,

Step 5: put the dices in a bowl, add salt, pepper and cumin,

Step 6: mix well and marinate for a while

Step 7: divide the dough into several equal parts

Step 8: after flattening, roll it open with a rolling pin, and brush the edge of the dough with egg liquid,

Step 9: fold one side first,

Step 10: brush the eggs on both sides and fold them,

Step 11: there is also a package method, which is folded on both sides

Step 12: Brush eggs on both sides, just like "folding quilt",

Step 13: wrap it into a square, and a little longer will do,

Step 14: Sprinkle with white sesame. (in fact, the real steamed stuffed bun is sticky with water, because it's Nang pit, with high temperature and fast baking) the moisture is easy to dry.

Step 15: spread tin foil on the baking tray, brush a thin layer of vegetable oil, put on the wrapped bun, and brush egg liquid on the surface.

Step 16: preheat the oven to 220 degrees, put the baking tray in the middle of the oven and bake for about 15 minutes,

Step 17: after baking, eat while it's hot.

Materials required:

Mutton: 200

Sheep tail oil: 200

Onion: 300

Flour: 500

Vegetable oil: right amount

Salt: right amount

Cumin powder: right amount

Pepper: right amount

Eggs: right amount

White Sesame: right amount

Note: the dough of Xinjiang steamed buns is made of dead noodles, which does not need fermentation, so the dough should be rolled thin, and the thick one is too hard to taste good. To make roasted buns, fresh mutton should be used. It's best to choose the leg of mutton with uniform fat and thin. The meat that is too thin is not suitable for stuffing. The taste is too Chai. Generally, it's half fat and half thin

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: cumin

Chinese PinYin : Kao Bao Zi Xin Jiang Wei Dao