Chinese Food
Xinjiang Nang
(159649 views)
I've collected some Xinjiang bread points. This Nang looks simple. The most important thing is that this formula should not be considered as a dessert. It can be used as a main food to eat as steamed bread. Why it's called Nang? It seems that it's just because milk and oil are added to the dough. I don't know why I want to divide the milk into two parts. First, I use some milk activating yeast to add flour. It can't be kneaded into a ball. Then I add other materials to knead them respectively. It can't be kneaded into a ball. Finally, I add the remaining milk in several times to knead into a ball . Isn't that too much trouble? I can't see the reason. So I melted the yeast with milk, added flour and other materials, and directly kneaded it into a smooth and soft dough. Until the plastic surgery is baked. It seems that there is nothing wrong with this way... In fact, it's milk scones. Eat while it's hot. It's crispy outside and soft inside.... -
Cooking ingredients
Cooking Steps
Step1:Ingredients - 150g flour, 80g milk, 2G yeast, 1g salt, 25g corn oil, 10g honey, proper sesam
Step2:Put the yeast in the milk and dissolve it
Step3:Add all materials except sesame.
Step4:Knead into smooth dough, put it into a large bowl, cover with plastic film and ferment.
Step5:The dough tripled.
Step6:Exhaust. Divide into 2 equal parts. Roll. Relax for 10 minutes.
Step7:Roll or press into a round cake.
Step8:Fork the surface with a fork
Step9:Sprinkle sesame seeds with oil.
Step10:Put in the oven. Middle layer. Heat up and down. 200 degrees. Bake for about 2030 minutes.
Step11:The surface is light brown. Come out.
Cooking tips:The dough does not need to leave the film. Knead until it is smooth. The size of the pancake can be adjusted as you like. Baking time and fire power need to be adjusted according to the actual situation of the oven. There are skills in making delicious dishes.
