Kumai's Nang

Overview

Most people in Mainland China don’t know about Xinjing’s Nang pit-baked buns, nor do they understand this unique way of making them, let alone the taste. I made baked buns in the oven last time, and many of my friends said they had never seen them, let alone eaten them. I remember a friend who is interested in gourmet food left me a message saying that his family came to Xinjing on a business trip. Every time they went back, they would buy 200 yuan of baked buns and naan meat, which they would heat in the oven after they returned. The family especially liked it and said that the mutton in Xinjing was so delicious. She must come to Xinjiang to try Xinjing’s unique delicacies in person. This Kumai naan is a specialty of Hotan and is a highly nutritious food created in the desert environment. Commonly known as desert scones. Its preparation is similar to that of naan pit-baked buns. The fillings are the same, but the wrapping method is slightly different. The skin is thicker and the shape is like a crescent-shaped large pancake. Many people don’t know what it is. The editors-in-chief of the Culinary Association website jokingly call it the grandpa of baked buns. In Hotan in southern Xinjiang, the size of the Kumai Qi Nang is determined by the number of people. After the Kumai Qi Nang is prepared, a fire is burned with poplar euphratica or red willow branches. After the fire is extinguished, the Kumai Qi Nang is buried directly in the hot ashes. After about an hour, the Kumai Qi Nang is taken out, the dust is dusted off, and a golden Kumai Qi Nang is born. When eating, use a knife to cut it into triangular pieces. A bowl of kumai naan with a bowl of milk tea can make you full. It is said that after eating Kumai Qi Naan, you will not catch a cold the next day when you sleep in the desert without a quilt. It can be seen that the high calorie and high nutrition of Kumeiqi Naan are very good, and it is praised by tourists as desert pizza. Kumaiqi Nang is a kind of Nang baked using traditional and ancient methods. The local people omitted the word Nang and called it Kumaiqi. Kumeqi means pancake in Uyghur. It is favored by people because of its unique baking method and delicious taste. According to Lei Jiang, a senior editor in the Xinjiang food industry, the original Kumai Naan was a large round meat patty, and the current ones are all crescent-shaped, which is an improved modern version of Kumai Naan.

Tags

• staple food
• home cooking
• oven dishes
• cumin powder
• flour
• lamb shank
• onions
• suet
• pepper
• salt
• vegetable oil

Ingredients

Steps

1. 1 Ingredients: 300g mutton leg meat, 300g mutton fat, 300g salt, onion, 300g pepper, 5g cumin powder, 5g vegetable oil, 500g flour

   

2. 2 Add flour to water and knead into a smooth dough

   

3. 3 Cover and let rise for more than 20 minutes

   

4. 4 Cut the lamb leg into small cubes

   

5. 5 Dice white onion

   

6. 6 Cut mutton fat into small cubes

   

7. 7 Place in a large bowl, add pepper, cumin, salt

   

8. 8 Mix well and marinate for flavor

   

9. 9 Knead the rested dough again, roll it into long strips, and divide into portions

   

10. 10 Roll into a large round piece thicker than the baked buns

    

11. 11 Add mutton stuffing

    

12. 12 Wrap it into a large dumpling shape and knead it into lace to form a kumaiqi base

    

13. 13 Line a baking sheet with tin foil, apply a layer of vegetable oil with a brush, and put it into the baking sheet

    

14. 14 Preheat the oven to 220°C for 5 minutes and set the time to 40 minutes. Use the up and down function to push the baking pan forward and bake for 20 minutes. Take out the baking pan, turn it over and continue baking until both sides are golden brown