Chinese Food
Xinjiang baked Nang
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Xinjiang baked Nang is a traditional food in Xinjiang. It is baked with a unique sauce. The general practice of Nang is similar to that of Han baked pancakes. Add a little salt and yeast to the flour, mix well, knead thoroughly, hair slightly, then bake. The one added with mutton oil is called oil Nang; the one baked with minced mutton, cumin, pepper and onion is called meat Nang; the one baked with sesame and grape juice is called sesame Nang There are many kinds of Nang. There are about 50 kinds. There are also Wowo Nang, Pian Nang, hilman Nang and so on. Today we are making the simplest Nang.
Cooking ingredients
Cooking Steps
Step1:Put the main materials into the bread bucket in turn.
Step2:Bread machine pasta procedure.
Step3:The program is over. Take out the dough and shape it.
Step4:After fully exhausting, the dough is divided into 2 dough of about 130g and 7 dough of about 71g. Cover with plastic wrap and relax for 1520 minutes.
Step5:Take a loose dough.
Step6:Put it into a 9-inch pizza plate (put oil on the bottom of the plate in advance). Put oil on the palm of your hand. Like making pizza, press the whole dough flat. Push the edge thick. Fork out your favorite pattern with fork (the relative with Nang stamp. It's better to make even pattern on the cake blank with Nang stamp). Put it into the warm place for secondary fermentation.
Step7:Ferment to twice the size and take out.
Step8:Brush the surface with oil and sprinkle sesame seeds.
Step9:Preheat the oven. Heat it up and down 200 degrees. Bake for about 18 minutes.
Step10:Take it out and cool it (repeat step 510 for the rest).
Step11:Back.
Step12:Finished drawings.
Step13:Close up.
Step14:6 finished drawing.
Step15:9 finished drawing.
Cooking tips:1. Because there is no Nang stamp, the fork is used to punch holes. There are Nang stamp's relatives. It's better to use Nang stamp to make even patterns on the cake. 2. Because it needs to be baked in several times, the dough at the back should be covered with plastic film or wet cloth before baking to prevent the dough skin from drying up. 3. Yeast should be increased or decreased according to the climate. 4. Please adjust the temperature according to the actual situation of your oven. Different ovens will have different time. In addition, in some ovens, it may be necessary to cover the bread with tin foil to prevent the surface from scorching before baking. There are skills in making delicious dishes.
