One of the favorite foods of Xinjiang people is Nang. You often see people on the train holding delicious Nang. Are you curious about how to make the hidden food? Today Xiaobian will teach you how to make authentic Xinjiang Nang!
1. Pour all the ingredients except vegetable oil into the toaster;
2. Select the mixing procedure and start to stir the dough;
3. At the end of a mixing process (30 minutes), the dough has been stirred smooth;
4. Take a small piece of dough to stretch out the film, but the break is not smooth. At this time, the dough has been kneaded to the expansion stage and can be made into cakes;
5. Take out the dough and roll it round, put it into a large bowl, wrap it with plastic wrap, and then put it into the oven or fermentation oven for fermentation (28-30 ℃);
6. Stop fermentation when the dough is twice as big;
7. Take out the dough and exhaust, divide it into three equal parts (about 220g each), round them one by one, cover them with plastic film or wet cloth, and ferment in the middle for 10-15 minutes;
8. Brush thin oil on the 9-inch pizza baking plate, then oil on the palm of your hand, take a portion of dough and flatten it, just like making a pizza crust, and thicken the edge;
9. Use Nang stamp to make uniform pattern on the cake;
10. Brush a thin layer of oil on the surface of the cake;
11. Preheat the oven, heat up and down 220 degrees, middle layer, bake for 10 minutes, heat up to 250 degrees, then bake for 3-4 minutes;
12. After baking, brush a thin layer of oil on the surface while it is hot, and repeat steps 8-12 for the remaining two cakes. Roasted Nang is a common Uygur food, but it is still strange to the mainland. If you want to learn, you can refer to it!