Home version of Nang cake

Home version of Nang cake

Introduction:

"I believe there are many people who like eating Xinjiang Nang cakes as much as I do. Every time I pass by the Xinjiang people's cake stall, I always buy two. Although it's not expensive for 2 yuan each, I always want to make it at home. So I've been looking for Fangzi, but I can't find it. Today, according to the impression of the taste, I made a cottage, and the taste is still a bit like it! If you like, you can have a try. Let's study and exchange with each other to see if we can work out a better prescription. "

Production steps:

Step 1: add milk powder to the flour

Step 2: the yeast is boiled with 50g of water, mixed with white sugar, dissolved, and poured into the flour

Step 3: add corn oil and salt, and stir them into flocs with chopsticks

Step 4: then make smooth dough by hand

Step 5: cover with plastic wrap and ferment to twice the size in a warm place

Step 6: take out and knead, exhaust the air, evenly divide into 2 parts, and then relax for 10 minutes

Step 7: take one and roll it into a large dough

Step 8: press thin in the middle with your palm and brush with a layer of milk

Step 9: tie bamboo sticks together

Step 10: make a hole in it

Step 11: finally sprinkle sesame seeds on the surface, put them into the preheated oven, 200 degrees, middle layer, about 10 minutes

Materials required:

Ordinary flour: 200g

Water: 115g

Milk powder: 15g

Yeast: 2.5G

Corn oil: 20g

Salt: 2G

Sugar: 15g

White Sesame: right amount

Milk: moderate

Note: when using bamboo sticks to tie deep, to prevent the middle of the baking bulge up!

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original