Chinese Food
Local food [family version of Xinjiang baked Nang]
(76834 views)![Local food [family version of Xinjiang baked Nang]](https://cp1.douguo.com/upload/caiku/a/4/3/yuan_a4f3e9d903954a3947e95510ab6d3073.jpg)
My children love Nang. To learn how to do this, I asked my friend to bring back a Nang stamp from Xinjiang. No friend can use a pizza needle or fork. The principle is the same as that of making a pie to prevent the bulge in the middle. Make two 12 inch (30 cm diameter) ovens in the large oven and three 9 inch (22.8 cm diameter) ovens in the small oven.
Cooking ingredients
Cooking Steps
Step1:Material weighing. Put in the bread machine except sesame. Procedure of selecting and sending dough. Add a little onion powder or cumin and black pepper, because you have to sprinkle some on the surface.
Step2:The dough is divided into three parts and rolled. Cover with fresh paper and wake up for 20 minutes.
Step3:Roll the dough out a little. Put it into the greased pizza plate. Put some oil on the palm. Press the dough to the right size.
Step4:Brush a little oil on the cake. Sprinkle sesame seeds. Press firmly with your palm. Sprinkle some onion powder or cumin and black pepper. Use Nang needle to poke the whole cake.
Step5:Place in the middle layer of the oven, which is preheated to 175 degrees. 1215 minutes.
Step6:This is Nang stamp. It can poke beautiful patterns.
Step7:The incense is coming out of the furnace.
Step8:I stewed a pot of Chinese yam and mutton soup. It has a different flavor. See my recipe for soup - stewed mutton with Chinese yam.
Cooking tips:You can use olive oil, corn oil, etc. It's best to have butter. There are skills in making delicious dishes.
