Chinese Food
Baking Nang (oven version)
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There used to be a lot of small shops near the street. It's very convenient to buy nangs at any time if you want. After being cleared away at the beginning of last year, if you want to eat Naan, you can only buy it online. It's inconvenient to say. The taste is very common. For the sake of my appetite, I'd better do it by myself
Cooking ingredients
Cooking Steps
Step1:500g flour into the bread machine. (if there is high gluten bread flour, it will be better to mix 50g ordinary flour into 450g. The scale is adjusted by yourself. It doesn't need to be very precise.)
Step2:Add 5g yeast to the flour. Stir it a little. The bread maker selects the flour making procedure. Add 295g milk and stir. The remaining 15g depends on the degree of dry and wet dough. Stir in flour and add 2 or 3 g salt and 15 g butter. It doesn't matter if you have more or less butter. It should be ok if you don't have butter. Close the lid and wait about an hour.
Step3:Cut the buds a little. Soak them in water. Add a spoonful of salt.
Step4:One yolk and a little light oil to make the egg liquid. To be used.
Step5:The noodle making process is over. The dough is successfully fermented. Basically, there is no case that the dough is not made well. (if it's not done well, cover it with a wet cloth and then send it again. It's twice the size of the dough. It won't rebound if you poke it with flour.) Divide into six small dosage forms. Knead. Cover with wet cloth or plastic film to prevent the skin from drying. Preheat the oven 200 degrees. Brush a layer of light oil on the 8-inch baking tray. Take a small dosage and put it into the baking tray. Roll it with a rolling pin. Leave a thick layer on the edge. Dip Nang Zhangzi in bud water and poke several times. Puncture. Brush a layer of egg liquid on the surface. Sprinkle a layer of sesame. Put it in the oven for 200 ℃ and 15 minutes. (each oven has a different temper. It depends on your own oven.
Cooking tips:Oil with lighter flavor, such as corn oil, salad oil, sunflower seed oil, etc. I like crispy food, so it's a little thin. If you like soft food, it's a little bigger. Just make it a little thicker. Bake crispy for 15 minutes. Bake soft for 12 and a half minutes. (the soft time is short. It doesn't color very much, but it doesn't affect the taste.) PS-A friend just sent a fresh leg of lamb a few days ago. It's very good. It's a whim to make a wave of meat Nang. The meat Nang must be better than the meat before it tastes good. Additional method - the first half is basically the same as the Nang. The milk is replaced with water (or water). After the dough is formed, there is no need to put butter. There is no need to put salt. Salt is enough in the meat filling. In the process of noodle making, dice mutton, dice skin buds, season with salt, cumin and black pepper, cover with plastic film until the noodle is ready. The size of the noodles is determined by yourself. The big ones in Nang pit are delicious, but the small ones are recommended in the oven. The dough is divided into six small dosage forms. Take a piece of dough and roll it out
