Thin skinned bun -- Xinjiang flavor(bao pi bao zi xin jiang wei dao )

Thin skinned bun -- Xinjiang flavor

Introduction:

"Thin skinned bun" is called "pitimanta" by Uighur people. It is white and glossy in color, thin as paper, tender and rich in oil. It is accompanied by Xinjiang onion (pityazi). It is not easy to suffer from high blood pressure if you often eat pityazi. Therefore, when tourists enjoy the delicious food brought by thin skinned bun, they don't have to worry about eating too much meat, which will affect their blood pressure. ）It's full-bodied and sweet, very refreshing and delicious. It is a delicious food that Uygur people like to make with good mutton as stuffing. Uyghur eating method, generally with Nang or with pilaf to eat. To eat with Nang, first put the thin Nang into the drawer to steam for a short time, then put the steamed buns on the thin Nang; to eat with pilaf, put the steamed buns on the pilaf bowl. It's called pilaf bun, which is one of the best meals of Uygur people. No matter which way to eat, when eating, sprinkle pepper on thin skin bun, which can improve taste and increase appetite. In Xinjiang, the reputation of thin skinned bun is no less than that of "Goubuli" bun in Tianjin, which is famous all over the country. It ranks first among the famous snacks in Xinjiang along with barbecue, pilaf, and noodles. It is also an indispensable delicacy in the grand banquet in Xinjiang. Those who travel far away to Xinjiang must not miss the taste of Xinjiang's thin skinned bun. In a word, if you are traveling in Xinjiang, you must eat this delicious and authentic Xinjiang flavor food thin skinned bun. Don't regret it. In fact, I seldom make thin skin steamed buns at home. The main reason is that it is too greasy, and it's sheep fat oil. However, if I don't put fat oil, it doesn't taste like thin skin steamed buns. Thin skin steamed buns mainly have thin skin. After steaming, you can almost see the stuffing through the skin. It tastes like the skin of steamed stuffed bun dissolves into the fragrance of tender meat. It has the flavor of steamed stuffed bun in soup. There is a thin skin bun shop in dabaza, Xinjiang. Last year, I also photographed the whole production process. The boss is very enthusiastic. The business in that shop is very good. Every time I go there, I have to eat in that shop and take some home. The color is white and glossy, the skin is as thin as paper, the meat is tender and rich in oil, accompanied by the strong fragrance and sweet taste of Xinjiang onion, which is very refreshing and delicious. "

Production steps:

Step 1: Ingredients: pitaya flour salt mutton mutton mutton oil chicken essence clear oil pepper cumin powder

Step 2: the proportion of mutton and mutton oil: 2 / 3 of mutton, 1 / 3 of mutton oil, 1:1 of onion and meat, cut the selected material into small dices and set aside

Step 3: use appropriate flour and salt to mix the flour. The flour must be hard and not too soft. The salt must be appropriate. Mix the flour into a smooth dough, cover it with plastic film and wake up for 20 minutes

Step 4: mix the cut material with proper amount of salt and chicken essence water, then add cumin powder and black pepper powder

Step 5: pull the dough to thumb size and roll it into a round shape. The thinner the skin, the better. Put some meat stuffing into the shape of chicken crown

Step 6: boil water in the steamer, brush oil on the bottom of the steamer, and put the steamed buns into the steamer

Step 7: steam over high heat for 20 minutes

Step 8: the color is white and glossy, the skin is as thin as paper, the meat is tender and rich in oil, accompanied by the strong sweet smell of Xinjiang onion (skin teeth), which is very refreshing and delicious.

Step 9: Sprinkle with pepper and onion

Materials required:

Mutton: 400g

Onion: 500g

Mutton oil: 100g

Flour: 500g

Salt: right amount

Oil: right amount

Cumin powder: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: the thinner the skin, the better. Mutton should use fresh leg meat. When mixing with noodles, you can't have too much salt, just a little to keep the tenacity of the skin. When eating, you can add some pepper and onion shreds, so that the appetizer is not greasy.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: bitter

Chinese PinYin : Bao Pi Bao Zi Xin Jiang Wei Dao