The practice of roasting bread in Xinjiang

Practice steps

1. Mix all materials except edible oil and stir well.

2, stir the dough to the expansion stage (do not need to produce glove film like bread, completely expanded), roll round, wrap in plastic wrap, put in a fermentation box for fermentation.

3. After being sent to 2 times, the fermentation is completed.

4: Divide into three doughs, each about 220 grams, exhaust, roll in a circle, and ferment again for about 10 minutes.

5: Take a 9-inch pizza dish, smear some oil on the bottom of the dish, put in a dough, grease the palm of your hand, like making pizza, flatten the whole dough, and push the edge thick.

6. Cover with a sac poker with a uniform pattern (if there is no bun poke, use a fork) and brush a thin layer of oil on the surface. Students who like sesame seeds can sprinkle some sesame seeds.

7: Preheat oven on 220 degrees, medium. About 10 minutes, turn on the heat to 250 degrees, about 3-4 minutes, and finish the coloring. (I preheated the Slate at the same time, about 5 minutes, after the naan is formed, it is taken out of the pizza plate, directly put on the slate to bake, the flavor is better.) Students who do not have Ou Bao Slate can be ignored. Repeat the above procedure and bake the other two buns.

8, the beautiful bun out of the pit, crispy and delicious.

Tips

1, wheat flour is to increase the taste and flavor, do not like friends can not add, replaced by medium gluten flour. 2, when the final fire is changed to 250 degrees, pay attention to observation, do not focus. 3, because the baking is divided into three times, when baking the first dough, pay attention to moisturizing the back dough.

Mood story

Grilled bread is an indispensable and most important food in the daily life of the Uyghur people, and it is also a unique food in the Uyghur food culture. In Uyghur villages, market towns, and almost every home has a roasted bun pit, and women can beat it (Xinjiang people call it "bun"). The pit is located in the courtyard or in front of the house, and the most important Uyghur barbecue equipment is the pit. There are many types of naan, but the names vary according to the noodle method, the additive ingredients, the shape of the bun, and the method of baking. Today we will use the oven to bake the simplest naan. This square is a lump mother, very good.