Chinese Food
Bayazi oil Nang
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I shared the Nang in the past few months. It's so chewy. Share the Nang again. It's soft and cool.
Cooking ingredients
Cooking Steps
Step1:Flour, vegetable oil, noodles, salt, milk, water, yeast, eggs and dough are twice as old.
Step2:Cut the onion. Fry the onion in oil until it's brown. Chop the onion and put a pinch of salt and a little water in it.
Step3:The fermented dough is divided into three parts, rolled into a circle, and pressed into the shape of the thin and thick Nang embryo in the middle. Use a fork to make a pattern in the middle. Squeeze the water from the chopped onion and apply it to the Nang embryo. Sprinkle some white sesame seeds and chopped onion.
Step4:Preheat the oven in advance. The temperature is 220 ℃. Bake for 14 minutes. Remove and brush a layer of onion oil.
Cooking tips:This kind of Nang is fermented with old noodles and slightly sour. Traditional Nang is neutralized without alkali noodles. It's ok if you don't have 2 grams of yeast on the old side. There are skills in making delicious dishes.
