Xinjiang lamb roast bun
By VicentaLakin
Baking is Xinjiang food. It's like Samusa, which is different from Tianjin's bun, Yanzhou's bun, Beijing's bun, Shanghai's bun, Henan's bun. The general buns are made of fermented flour, so many of the buns are fermented with alkalis to remove the acid from fermentation. Then Tinjin's buns were half-haired, so they were thin and soft, and Shanghai's frying buns were fermented and dead, so they were thin and flaming. And Xinjiang's baked buns are different, and he uses dead faces, but its wraps are simple: they fold them with their skins, and then roast them in the pits. I'm writing about the oven version, and I'm gonna write down how to cook with a pan。
Recipe Recommendations
- slightly spicy
- roast
- half an hour
- ordinary
Steps for Xinjiang lamb roast bun
1
Flour pours into the flour basin, adding about 40 degrees of warm water, mixing it with chopsticks, so that the flour can form a snowflake, which is called flour without powder。
2
And then you start rubbing flour, and you're going to get to the three-light state of face, basin, handlight, real physical work, and you're going to use your boyfriend or your husband to start waking up in the pot for 20 minutes。
3
Cutting the onions to bits can also be done with garlic, carrots and celery, depending on the taste of the individual, plus mashed potatoes。
4
Cut the lamb into little pieces, try to be as small as possible, and then add salt, powder, pepper powder, perfume and a little wine evenly, which, of course, is mainly based on Xinjiang's taste, so it will not use sauce, pick up about five minutes later, add the vegetables ready in front to mix evenly, and the material will be ready. To be honest, mashed potatoes, carrots, lamb, onions, garlic, cheese is delicious, of course pepper should be more。
5
It's a small squeeze of waking flour, and then it's crushed with a cane, and it's thin, and it's as thin as possible because it's dead。
6
After the egg has been made into an egg fluid, the egg fluid has been brushed on the edge of the face, the meat is placed in the middle of the skin, then folded like a fold of covers and folded into a square bag。
7
Put tin paper on the grill, brush a thin layer of oil, then put the buns up, separate them from each other, and then brush the remaining egg fluid on the face of the buns, so that the roasted buns are thin and smelly. The oven is then preheated at 220 degrees and 5 minutes, mid-level, baked for about 15 minutes, but of course the oven is required to be warmer, the shorter the bun is baked, the higher the temperature of the oven。