India Nang recipe-Chinese Food-best chinese food recipes-cooking food

India Nang

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Fang Zi comes from the book hand work . My husband said that I was poisoned by food. Ha ha. It's very hard to vomit. The whole person is not energetic. It's hard to die. I used to eat Xinjiang Nang. I thought it was like that. Since my husband took me to Japan to eat Indian Nang, I knew that the real Indian Nang was accompanied by curry. Ha ha. I fell in love with it once. It's delicious. It's more suitable for people like me who like curry taste. I haven't eaten it in Beijing. It seems that there are some in some shops. I've always had them Not found. Ha ha.

Cooking ingredients

A-:8

high powder 300g:8

2 tablespoons of sugar:8

1 tablespoon olive oil:8

amount of salt free butter:8

Cooking Steps

Step1:Put yeast and sugar in the bowl. Stir well with warm water and milk. Stir well by hand. Cover with plastic wrap. Let stand for 15 minutes. Big bubbles appea

Step2:Put the beaten eggs and olive oil in turn and mix well

Step3:Mix the yeast water with the mixture of high powder and salt, and knead it into a ball

Step4:After 15 minutes of rolling, start the first fermentation

Step5:When the fermentation is twice as large, it means the end of the first fermentation. Take out the dough, press it gently, divide it into 6 parts, roll it for 20 minutes

Step6:Flatten the dough slightly, reshape it, put it in the baking tray, and start the second fermentation

Step7:After the second fermentation, flatten the dough, fold it down from the top 1 / 3, fold it up from the bottom 1 / 3, turn it over 90 °, and turn it into a circle in the same way