15 grams of refined salt, 300 grams of Fuqiang powder, about 160 grams of water, 1 onion (medium size), 200 grams of lamb shank, 2 slices of ginger, 1 egg.
2 teaspoons salt (10g), 1 teaspoon pepper (5g), 3 teaspoons cumin (15g), 2 tablespoons sesame oil (30ml), 2 tablespoons water (30ml). 1. Pour the flour into a basin, add water several times, and stir with chopsticks while adding water. When the flour becomes like snowflakes, knead it into a smooth dough with your hands, cover it with plastic wrap, and leave it indoors for 20 minutes. .
2. Dice the onion, add minced ginger, and mix well with 1 teaspoon of salt and set aside.
3. Cut the lamb leg into 5mm-sized cubes, add salt (1 teaspoon), cumin, sesame oil and water, stir evenly, and marinate for 5 minutes.
4. Pour the onions into the marinated lamb and mix evenly, and the stuffing is ready.
5. Divide the dough into small equal portions, flatten them and roll them out with a rolling pin, put the meat filling in the middle, and brush the edges of the dough with egg wash, like "stacking a quilt" , wrapped in a rectangular shape.
6. Spread tin foil on a baking sheet, brush with a thin layer of vegetable oil, put the wrapped baked buns on it, and brush the surface with egg wash.
7. Preheat the oven to 220 degrees, place the baking sheet on the middle shelf of the oven, and bake for about 15 minutes. When cooked, serve while hot. Baked buns use unfermented dough as the skin, and the skin should be rolled out very thin to make square buns. The stuffing is stirred with diced lamb, lamb tail oil, onions, cumin, pepper and salt. Place the wrapped buns in the naan pit and they will be cooked in ten minutes.
Among the Uyghur baked buns, in addition to those baked in naan pits, there are also fried buns called "Sambusa". The filling ingredients are similar to other baked buns, but they need to be fried in a pot before use. This kind of bun is shaped like a dumpling. The edges are pressed with a lace knife to create a neat pattern, which looks like a small piece of art. In addition to being used to entertain guests, this kind of package is often used as a gift for each other at weddings. The pit used to bake the buns is called "Shamusatunur", which is smaller than the average naan pit. Generally, a small water tank is used, the bottom of the tank is removed, turned upside down, and the surrounding areas are lined with adobe. When baking buns, sprinkle some salt water into the hot pit to prevent the buns from falling off.
Main ingredients: low-gluten flour
Accessories: mutton (hind leg), white sesame seeds, onions, free-range eggs
Seasoning: mutton fat, pepper, Cumin powder, salt
Method
1. Pour the flour into a basin, add water several times, stir with chopsticks while adding water, and knead it into a smooth dough with your hands. , cover with plastic wrap and let rise for more than 20 minutes.
2. Cut the onion into small dices, cut the lamb leg into small dices, and cut the mutton fat into small dices. Put these dices in a basin, add salt, pepper, cumin powder, mix evenly, and marinate for a while. meeting.
3. Divide the dough into several equal portions.
4. After flattening, roll it out with a rolling pin, put the meat filling in the middle, brush the edge of the dough with egg wash, fold one side first, then brush both sides with egg wash and fold them Same
5. Sprinkle white sesame seeds
6. Spread tin foil on the baking sheet, brush a thin layer of vegetable oil, put the wrapped baked buns on the surface, and brush the surface Add egg mixture. Preheat the oven to 220 degrees for 5 minutes, place the baking sheet on the middle shelf of the oven, and bake for about 15 minutes.
7. After it is cooked and taken out of the oven, eat it while it is hot.
Tips
1. The dough for Xinjiang baked buns is made from dead dough and does not need to be fermented, so the dough should be rolled out thicker than the dumpling wrapper to retain moisture during baking. The oil does not flow out easily and does not taste good.
2. Fresh lamb must be used to make grilled buns. It is best to choose lamb leg meat that is evenly fat and lean. Meat that is too lean is not suitable for stuffing and tastes too bad. Generally, it should be half fat and half lean.