Xinjiang milk naan
Overview
After collecting a few Xinjiang cakes, this creamy naan looks relatively simple. The most important thing is that this recipe does not seem to be a dessert, and can be eaten as a staple food as a steamed bun flatbread. The reason why it is called milk naan seems to be just because milk and oil are added to the dough. I don’t understand why the milk needs to be divided into two parts. First, I use part of the milk to activate the yeast and add it to the flour. It doesn’t form a ball. Then I add other ingredients separately and knead it, but it doesn’t form a ball. Finally, I add the remaining milk in batches and it forms a ball. Isn't this too troublesome? I couldn't see any reason in it, so I followed my own way, melted the yeast with milk, then added flour and other ingredients, and kneaded it directly into a smooth and soft dough. Until it was shaped and baked, I didn't seem to feel anything wrong with this method. . . It's actually milk scones, eaten hot, crispy on the outside and soft on the inside. . . .
Tags
Ingredients
Steps
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Ingredients: 150g flour, 80g milk, 2g yeast, 1g salt, 25g corn oil, 10g honey, appropriate amount of sesame seeds
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Pour the yeast into the milk and dissolve it,
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Add all ingredients except sesame seeds.
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Knead into a smooth dough, place in a large bowl, cover with plastic wrap and ferment.
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The dough will double in size.
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Deflate, cut into 2 equal parts, roll into balls, and let rest for 10 minutes.
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Roll or press into round cake.
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Use a fork to make holes on the surface,
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Grease and sprinkle with sesame seeds.
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Put in the oven, middle layer, upper and lower heat, 200 degrees, bake for about 20-30 minutes.
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The surface turns light brown and comes out of the oven.
