Baked Nang and oil Nang of Xinjiang's daughter-in-law (tuokaqi) recipe-Chinese Food-best chinese food recipes-cooking food

Baked Nang and oil Nang of Xinjiang's daughter-in-law (tuokaqi)

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The first time to eat Nang was brought back to school by my husband. Eating dry dregs is like dry food and doesn't taste good. The second time I eat Nang is at the barbecue stand. The Uygur uncle sprinkles cumin powder and chili noodles on the Nang and bakes it with mutton kebabs. I think it's delicious. The third time I ate Nang was in Xinjiang restaurant. I ordered a stir fried Nang meat. The fried Nang was golden, crisp and soaked with mutton juice. I fell in love with this dish. From then on, I will consciously look for delicious Nang. Later, I found that the delicious Nang didn't need to be matched with anything, so I broke it up one by one. The more I chewed it in my mouth, the more fragrant it was. When I made this kind of Nang in an oven in the United States, sir said I don't know what else you can't make. 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. The largest Nang is aimank (pancake nang). It has a diameter of 4050 cm. It is the king of Nang. The smallest Nang is tuokaqi (oil nang). It is of fine workmanship

Cooking ingredients

medium gluten flour:300g

white sesame:moderate amount

Cooking Steps

Step1:Put yeast in 100ml warm milk and let stand for 5 minute

Step2:Put the flour, egg, milk, honey, salt and salad oil into the mixing bowl. Mix with the blender. According to the dough situation, whether to add the remaining 20g milk. The dough can be kneaded smoothly. I knead for 6 minutes.

Step3:The second gear of chef's machine is about 6 minutes. According to the dough situation, whether to add the remaining 20g of milk. The dough can be kneaded smoothly.

Step4:Cover the dough with plastic wrap and let it ferment in a warm place. I put it in the oven to ferment. It will ferment to twice the size in about an hour

Step5:The dough is fermented to twice the size. Stick your fingers in the flour and poke a hole without shrinking

Step6:Air out the dough. Divide into three parts, about 180g each. Let stand for 10 minutes

Step7:Because there is no Nang pillow. I use my fist to adjust. The pizza plate used at the bottom is pushed away from the middle to the side, forming a thin middle and a thick outer circle.

Step8:Use Nang needle to tie a beautiful pattern in the middle to prevent the bottom from bubbling. Before I had Nang needle, I made one with a bamboo stick.

Step9:Brush salad oil on i

Step10:Sprinkle with white sesame. Press with spoon. Otherwise, it will be completely baked out

Step11:Preheat the oven to 180 degrees in advance. Bake it for 20 to 25 minutes, depending on the oven temperature. Bake until the surface is golden.

Step12:This is my self-made Nang needle. In the middle, a bamboo stick should be wrapped with several circles of paper towels, another circle of bamboo sticks, and then wrapped with paper. Make four circles and tie them tightly with transparent glue. Later, my friend sent me Nang needles from Xinjiang. Thank you very much.

Step13:The baked Nang is crispy in the middle of the fragrance. It's broken into pieces to eat. At this time, a bowl of mutton soup will be more beautiful. This is the first photo taken.