Chinese Food
Xinjiang baked Nang
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Baked Nang is the most important and indispensable food in the daily life of the Uygur people, and it is also a unique food in the Uygur diet culture. There are Nang pits in Uygur villages, market towns and almost every family. Every woman can make Nang (Xinjiang people call it making Nang). Nang pit is located in the courtyard or at the door of the home. The most important baking equipment of Uygur is Nang pit. There are many kinds of Nang. The name of Nang is different according to the different mixing method, additive composition, shape of Nang and baking method. Today, let's use the oven to bake the simplest Nang. This recipe is Tuotuo mother's. It's very good.
Cooking ingredients
Cooking Steps
Step1:Mix all materials except edible oil and sesame. Stir well.
Step2:The dough is kneaded to the expansion stage (it doesn't need to cover the film like bread. It is completely expanded). It's round. It's covered with fresh-keeping film. It's put into the fermentation tank for fermentation.
Step3:The fermentation is finished after twice.
Step4:It's divided into three dough groups. Each is about 220g. Exhaust. Roll. Ferment again for about 10 minutes.
Step5:Take a 9 inch pizza plate. Apply some oil to the bottom of the plate. Put in a dough. Apply oil to the palm of the hand. It is like making pizza. Press the whole dough flat. Push the edge thick.
Step6:Cover the bag stamp with a uniform pattern (without the Nang stamp, just use a fork). Brush the surface with a thin layer of oil. Students who like sesame can sprinkle more sesame seeds.
Step7:Preheat the oven. Heat up and down 220 degrees. Middle layer. About 10 minutes. Set the temperature to 250 degrees. 34 minutes. Finish painting. (I preheated the oubao stone plate at the same time for about 5 minutes. After the Nang was formed, I took it out of the pizza plate and baked it directly on the stone plate. The flavor is better. No oubao slate students. Can be ignored.) Repeat the above procedure. Bake the other two nangs.
Step8:The beautiful Nang is out of the pit. It's crispy and delicious.
Cooking tips:1. Wheat flour is added to increase the taste and flavor. If you don't like it, you can change it into medium gluten flour. 2. At last, when the temperature is changed to 250 degrees, pay attention to observation and do not focus. 3. Because there are three times of baking. When baking the first dough, the dough behind should be moisturized. There are skills in making delicious dishes.
