Xinjiang Flavour Roast Mutton Bun Recipe

Features:

Cuisine:

China

Xinjiang Flavour Roast Mutton Bun is different from traditional buns. Its shape is square are with gold brown roasted skin. The bun’s skin is crispy and aroma. With stuffing with the mutton, buns are full of juicy meaty background. It is so delicious of its finger-licking taste. To have the best flavor, serve when it is hot.

85 minutes
Serves 2
Easy

Ingredients

250g flour
200g mutton
50g mutton fat
1 onion
1 egg
minced ginger
white pepper
cumin powder
sesame oil
vegetable oil
salt

Directions

Kitchen Tips

1. Use streaky mutton to have a better flavor and aroma. If you use thin mutton, it will be less juice.

2. Use thick flat doughs to wrap the mutton, otherwise, the bun skin will break during roasting.

Steps

1 Done 30 minutes	Add flour to a pot. Add some water to make a dough. Let it sit for 30 minutes.
2 Done 15 minutes	Cut mutton and mutton fat into 0.5 cm small dice. Add sesame oil, cumin powder, salt, and water. Stir to mix evenly. Marinate for 5 minutes.
3 Done 5 minutes	Dice the onion into small pieces. Add diced onion and minced ginger into mutton. Mix well.
4 Done 5 minutes	Divide the dough into small doughs. Use a rolling pin to roll into a thick, flat, square dough.
5 Done 5 minutes	Break eggs into a bowl. Stir well and set aside.
6 Done 5 minutes	Place the mutton on the square dough. Coat the edge of square dough with egg liquid. Warp the mutton and fold the dough into square buns.
7 Done 5 minutes	Put the tinfoil on the baking tray. Brush a layer of thin oil. Put into mutton stuffed buns, brush egg liquid on the skin of buns.
8 Done 15 minutes	Preheat the oven to 220℃. Place the baking tray in the middle of the oven and bake for 15 minutes. Serve.