Chinese Food
Xinjiang baked Nang
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The nostalgia on the tip of the tongue is always the most primitive taste of food. I met the taste of hometown in another country. I had a big meal with expectation, but I always felt that it was not the taste of that. In Xinjiang, Nang is such a simple traditional food with high requirements in daily life. This time, I will bring you a small oil Nang that can easily reproduce the flavor and taste with Fulinmen Xinjiang wheat flour. It's sweet and delicious. It's moderate in hardness and softness. It's a Xinjiang flavor made everywhere. -
Cooking ingredients
Cooking Steps
Step1:Many people like to watch China on the tip of the tongue 3. One episode introduces this famous Xinjiang food. There are various ways to make Nang. People in Xinjiang tend to switch their attitudes towards Nang between solemnity and freedom. The simple Nang made of flour, oil and other auxiliary materials is very different from snacks, meals and hard dishes. But the only constant is the mellow smell of the flour made of Xinjiang wheat, which is favored by the sun.
Step2:Prepare materials. Medium gluten flour 250g, dry yeast 4G, sugar 20g, salt 4G, milk 60g, egg, vegetable oil 20g, butter 20g, egg liquid (1 yolk + 3 teaspoons Honey + 1 teaspoon water + 2 teaspoons oil + 1 pinch salt). Sesame proper amount.
Step3:Mix flour and yeast. Flour I choose the Fulinmen Xinjiang wheat flour from COFCO. Its flour and wheat are fragrant and strong. The small oil Nang made by COFCO is more and more delicious.
Step4:Mix eggs, milk, sugar, salt and vegetable oil. Beat evenly with eggs.
Step5:Pour the mixture into flour three times. Knead the flour into a ball.
Step6:Pour in the melted butter three more times. Thoroughly rub the oil into the dough.
Step7:Cover with plastic wrap. Let the dough ferment.
Step8:See the dough expand to twice its original size. Poke it with your hand to see if it will rebound. The dough will be ready.
Step9:Knead the dough. Exhaust the dough. Don't be too hard-working. Fulinmen's flour is very strong. It stops as soon as the dough becomes smooth.
Step10:Divide the dough into 6 pieces of the same size. Round them. Cover with plastic wrap and wake up for 10 minutes.
Step11:Roll the dough to a thickness of 1~ 1.5cm The round cake. Make the edge of Nang.
Step12:Use a fork to make patterns. Remember to fork to the end. If you can buy Nang needle, it's best. One poke.
Step13:Brush a thin layer of oil on the baking tray. Brush a layer of egg liquid on the small oil Nang. Sprinkle the sesame seeds. Put them in the oven and wake up for about 15 minutes.
Step14:The wake-up buns will be about doubled in size. The pattern on them will not be obvious. Fork them again. Brush 12 layers of egg liquid before entering the oven.
Step15:Preheat the oven to 200 degrees. Bake in the bottom layer for 1015 minutes. During this period, we must observe the color of the small oil Nang. If the color is not enough, we can coat the small oil Nang with eggs in the 8th and 9th minutes of bakin
Step16:
Cooking tips:There are skills in making delicious dishes.
