Xinjiang baked buns

Overview

Grilled buns (called Samusa in Uyghur) and thin-skin buns (called Piltman in Uyghur) are one of the favorite foods of Uyghur compatriots. Xinjiang's baked buns are mainly baked in Nang pits. Unlike traditional Han buns, the buns are made from dead dough rather than leavened dough. Roll out the bun skin thinly and fold the four sides into a square shape. The stuffing is made of lamb leg meat, diced lamb tail oil, onions, cumin powder, refined salt and pepper, add a small amount of water, and mix well. The baked buns are bright yellow in color, crispy in the mouth, tender in filling and delicious in flavor.

Tags

• snacks
• dishes
• xinjiang cuisine
• cumin powder
• flour
• ginger
• lamb shank
• onions
• peppercorns
• salt
• sesame oil
• white pepper

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Take an appropriate amount of peppercorns and soak them in boiling water.

   

3. 3 Clean and cut the mutton into small pieces and set aside.

   

4. 4 Put the cut lamb into an empty bowl, add 10 grams of salt and cumin powder, stir, and marinate for 5 minutes. Then add sesame oil and white pepper, stir, add soaked pepper water in batches, stir well, and marinate for 10 minutes.

   

5. 5 Dice onion and set aside.

   

6. 6 Add chopped ginger, a little salt, and 5 grams of cumin to the onion, mix well, and then stir together with the marinated meat filling, and the filling is ready.

   

7. 7 Pour the flour into a basin, add water in batches, knead it into a smooth dough with your hands, cover it with plastic wrap and leave it indoors for 20 minutes.

   

8. 8 Divide the dough into equal portions.

   

9. 9 Crack the eggs into a bowl and stir well. Set aside.

   

10. 10 After dividing the dough, flatten it and roll it into a round piece with a rolling pin. Place the meat filling in the middle and brush the edges of the dough with egg wash.

    

11. 11 Fold one side first, then the other side, like "folding a quilt", then brush both ends with egg wash and fold them.

    

12. 12 Wrapped in a rectangular shape. Wrap all the buns at once.

    

13. 13 Place tin foil on a baking sheet, brush with a layer of oil, place the wrapped buns on top, and brush the surface with egg wash.

    

14. 14 Preheat the oven at 220 degrees for 5 minutes. Place the baking sheet on the middle rack of the oven and bake for about 18 minutes. Once cooked, serve hot.