Cooking Steps

1. 

   Step1:Cut the onion and pour it into the oil pan. Boil slowly over low heat to make onion oil. Add yeast, sugar, salt and pepper powder to the flour and mix well. Add an egg and onion oil. Then slowly add milk. Mix with chopsticks to form floccules. Then knead into dough. Let stand for 10 minutes and continue kneading until it becomes a smooth dough. Let it ferment in the warm place to twice the size.

2. 

   Step2:Sprinkle a little flour on the chopping board. Divide the fermented dough into four parts. Knead and exhaust separately. Cover with fresh-keeping film and leave for 10 minutes. Take a portion and wrap it with some Saussurea peppers. Tighten the mouth and roll it into a round pancake. The thickness of the pancake is about 0.8mm. Press it gently from the center to the surrounding. Shape the Nang into the shape of the surrounding thick and the middle thin. Use the self-made Nang needle to pierce the middle part. Sprinkle sesame seeds with water for standby.

3. 

   Step3:Preheat the oven in advance. Bake the Nang in the middle of the oven at 200 ℃ for 20 minutes. Brush a layer of onion oil on the surface of the roasted Nang.