Chinese Food
Xinjiang baked Nang
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Cooking ingredients
Cooking Steps
Step1:Add a little water to the baking powder and stir in the flour. Add milk and salt water to the flour and stir in the flour
Step2:Add two tablespoons of vegetable oil and some butter and continue to stir Beat two more eggs in Until the noodles are reconciled (there are no pimples in them). Cover them and put them on for two hours.
Step3:When the dough is ready, flatten the fist slightly (thin in the middle and thick in both sides). Put it in the oven plate (leave some places around). Hold seven or eight chopsticks and stamp them in the middle of the Nang. Rub a layer of oil on the oven plate in advance to prevent the Nang from sticking to the plate after it is cooked. (oven needs to be preheated ten minutes in advance
Step4:The color of the upper and lower sides of the Nang is golden yellow, which means the product is ripe
Cooking tips:Put it in the oven. It's better to stand for ten minutes or longer. The Nang will be softer and fuller. It only needs several times to flatten the Nang in the oven. If you press the Nang hard, it will be hard and flat. Cut a little onion, grab it and it will come out of the water. Add it to the noodles and let it stand for ten minutes. It tastes better. If you don't like onion flavor, you don't need to add it.
