Chinese Food
Xinjiang congyounang (oven version)
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I have nothing to do when I'm free. I used to think it's very difficult. Now it seems. It's really simple. As long as you can steam the steamed bread, it will be like this. Only if you have an oven. I bought Nang needle specially for baking Nang.
Cooking ingredients
Cooking Steps
Step1:The onion oil is the skin bud. Pass it through the oil. Fry it dry and take out. The oil and the noodles come out. You don't want to eat onion oil. You don't need onion. Vegetable oil.
Step2:The fermented dough is divided into small dosage forms. Then it is kneaded round. Wake up for ten minutes. This one is not very round. It's OK. Anyway, it needs to be flattened. It doesn't matte
Step3:Wake up to the good dough. Roll each one round. The edge is a little thicker
Step4:This is Nang needle. Or Nang stam
Step5:As shown in the figure, then use pizza plate or cake mold to remove the air. Use Nang needle to poke it to the end to eliminate the air
Step6:The sesame seeds are soaked in milk. Then the water in the milk is absorbed by the sesame seeds.
Step7:Spray some water. Or brush some water with a brush. Sprinkle sesame seeds on it. Because there is no white sesame, black sesame is used
Step8:Preheat the oven for five minutes. In the middle layer, 200 ℃ for 15 minutes or 20 minutes.
Step9:Well made Nang. Ready to deliver.
Step10:Made Nang. Ready to delive
Cooking tips:Because the temperature of each oven is different. So I am 230 ℃ or 200 ℃ for 15 minutes or 20 minutes. When I see the burnt yellow color, it's almost cooked. Fermentation for an hour. After fermentation, it is divided into four parts. Then, it is kneaded. It is fermented for 15 to 20 minutes. Finally, it is rolled round. (use Nang needle to eliminate gas. The most important thing is that it will bulge up otherwise). Thicken it a little while, spray water, sprinkle sesame seeds, put it into the oven and put it out of the oven. There are skills in making delicious dishes.
