Xinjiang roast Nang(xin jiang kao nang )

Xinjiang roast Nang

Introduction:

"Last night, when I saw tip of tongue 2, I was attracted by delicious food again. I got up early and baked this Xinjiang baked Nang. After the family tasted it, they all agreed that it was very similar to the baked Nang sold outside. It was really delicious. "

Production steps:

Step 1: dissolve yeast powder with water, add sugar and mix well,

Step 2: add flour, five spice powder and salt,

Step 3: knead the dough and let it grow for 40 minutes,

Step 4: make the dough twice as big,

Step 5: knead the dough to exhaust, then cover it with plastic film and relax for 10 minutes,

Step 6: press the relaxed dough into a cake, press the middle of the dough thin with your fist, and make the edge a little thicker,

Step 7: pierce the hole with a fork,

Step 8: put into the baking tray, brush a layer of oil on the cake, and sprinkle sesame seeds,

Step 9: put into the oven, middle layer, 200 degrees, heat up and down, bake for 20 minutes,

Step 10: put the baked Nang on the grill to cool.

Materials required:

Wheat flour: 220g

Sesame: right amount

Water: 140g

Yeast powder: 2G

Five spice powder: 2G

Refined salt: 2G

Sugar: 5g

Note: the thickness and seasoning of Nang can be adjusted according to personal taste; the baking time also needs to be adjusted according to the size of Nang.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: spiced

Chinese PinYin : Xin Jiang Kao Nang