Chinese Food
Xinjiang baked Nang
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Nang is a daily food of Uygur and Kazak, and also a unique food in Uygur diet culture. The general Nang is round, thin in the middle and thick in the edge. Put some onion or sesame on the surface. Nang is a great contribution to the development of Xinjiang culture. Sven heding of Sweden was able to travel through Taklimakan and discover the ancient city of Loulan. Stein of England was able to steal a large number of Kucha murals and find Qulu characters. Juruichao of Japan was able to find that Libao books were made of Nang. Without Nang, these guys would have become desert mummies.
Cooking ingredients
Cooking Steps
Step1:Mix all ingredients except sesame with flour. Knead until the surface is smooth. Cover with plastic film. Ferment in a warm place to twice the original size.
Step2:After the dough is fermented, gently put it on the panel for a moment. Divide it into three equal parts. Cover with plastic wrap and let stand for 15 minutes.
Step3:Open the oven. Preheat at 200 degrees. Press the dough flat with the palm of your hand. The middle is thin. It's a little thick around four weeks. Use a fork to poke a small hole evenly in the middle (it will be better if there is Nang needle pattern).
Step4:Move the Nang pancake onto the baking pan. Brush the surface with corn oil. Sprinkle sesame seeds (press it slightly with your hand, or it will fall off after baking). Place in the middle of the oven. Bake at 200 ℃ for about 12 minutes.
Step5:It's super fragrant after baking. It's delicious to cry. It's Crispy after cooling.
Cooking tips:There are skills in making delicious dishes.
