Xinjiang thin skin bun, colored white oil bright, thin skin as paper, tender meat and rich in oil characteristics. The filling is made of the best lamb and local skin and teeth in Xinjiang, which is fresh and refreshing in one bite, leaving a burst of fragrance in the mouth. It is a unique and representative dish in Xinjiang cuisine. How to make thin leather buns? Let's take action with Xiaobian!
<h1 class="pgc-h-arrow-right" > [Xinjiang thin leather bun].</h1>
【Ingredients and ingredients】Flour, lamb, onion, milk, sheep's tail oil, black pepper, salt, pepper powder
1. Washi noodles: Add flour, water, milk, salty salt, no different from dumpling noodles. Wake up a little more to make it more energetic.
2. Filling: Beat the lamb into the filling and stir in the appropriate amount of sheep's tail oil. Finely chop the onion, mix with salt, ground black pepper and peppercorns into the lamb filling.
3. Divide the awakened noodles into pieces of the same size, roll out into thin skins and start wrapping.
4. Put the wrapped buns into the steamer basket and remember to brush a small amount of oil on the steamer basket. Steam for 20 minutes on high heat, sprinkle with pepper and eat
【Tips】
1. Onions and black pepper can be put a little more, the taste will be more fragrant.
2. Flour needs to choose high gluten flour, so that the bun skin can be thin and transparent, strong and not hard.
The thin-skinned bun is fresh and juicy, and a bite of the bun juice flows down the mouth. The translucent skin is even more appetizing
Well, today's food sharing is here, friends, see you tomorrow~