This time has been nostalgic for the taste of grilled bread, there is a nearby Xinjiang restaurant selling very authentic bread, but after the New Year did not see the opening of the door, so they searched for some squares to toss themselves, changed many times after this recipe is the most satisfied, in addition to no onions, this taste is the most like the taste of the store, and it is softer than the store, the organization is fine and uniform
Naan has a long history in Xinjiang, and was called "Hu Cake" and "Stove Cake" in ancient times. The bread is made of flour as the main raw material, mostly fermented noodles, but a little salt is not put in alkali. Most of the buns are round, the largest is called the "Emmank" bun, the middle is thin, the edges are slightly thick, the central poke has many patterns, and the diameter is 40-50 cm. This bread takes 1-2 kilograms of flour and is known as the king of the bread. The smallest bun and the general teacup mouth is so big, called "Tokashi" bun, about 1 cm thick, is the most delicate workmanship of a small bun, there is a diameter of about 10 cm, about 5-6 cm thick, there is a hole in the middle of the "Gejid" naan, which is the thickest of all the naan. There are also many kinds of naans, and the raw materials used are also abundant.
My method is particularly simple, there is no need to knead the dough out of the film like making pastry bread, the time is also short, and I want to eat it later, I will bake it myself, clean and assured.
【Grilled bread】
Fees:
300 g of flour, 1 native egg, 4 g of yeast powder, between 100 g and 120 g of warm water, 30 g of salad oil, 7 g of salt, 6 g of sugar,
ingredient:
Cumin powder to taste, white sesame seeds to taste
steps:
1, yeast powder with a small amount of warm water to boil, the water temperature should not be too high, eggs scattered, add yeast water together to mix and beat evenly, the water in the formula is only used in part
2. Add oil, sugar and whisk well
3. Add the flour and stir slightly
4, little by little add warm water, each brand of flour water absorption is different, so with the material table to give the range, kneaded into the state in the picture can be, the dough is smooth and elastic
5, cover with plastic wrap to ferment in a warm place, the fermented dough pulls open to see even and fine holes
6, do not knead the dough, use a rolling pin to roll out the dough to vent, try as fast as possible, do not roll for too long, and then divide into two doughs and gently knead the dough, do not over-knead the dough
7. Roll out into a slightly higher state in the middle flat around
8, brush the surface with a layer of oil, tie the dense small eyes with a fork, try to tie it as deeply as possible, and then sprinkle with cumin powder and sesame seeds, and the sesame seeds will be pressed tightly by hand and relaxed for ten minutes.
9, preheat the oven at 220 degrees, 210 degrees, heat up and down, medium layer, ten minutes on the line
10, about the content of baking, any questions can be left