Improved Xinjiang Naan
1.
Heat the milk in the water at about 40°C, add the yeast and let it stand for five minutes, and then put all the ingredients into the mixing bucket of the chef's machine.
2.
First use the first gear to mix the ingredients thoroughly, and then use the 2-3 gears to mix the mixed materials into a smooth dough. Cover with plastic wrap and leave to ferment in a warm place.
3.
The dough has been fermented to about twice as large. Use your fingers to make a hole in the middle of the dough without shrinking it.
4.
Take out the dough and vent it, divide it into several portions, and cover with plastic wrap and let it stand for 10-20 minutes.
5.
Take a portion of the dough and press it with your fist in the middle of the dough, and finally press the dough into a thin middle with a circular naan shape around the periphery.
6.
With a fork or toothpick, I used a biscuit wheel pin to make a small hole in the thin middle of the naan.
7.
Put it in the baking dish and brush with oil.
8.
Sprinkle some sesame seeds.
9.
Put it in an oven preheated at 220°C in advance, and heat up and down for 5 minutes.
10.
It's a bit colored, take it out and brush it again, adjust the oven to 180℃, and bake it for another 10 minutes.
11.
Freshly baked naan.
Tips:
1. When making a naan shape, try to press the dough to the surrounding edges, so that the dough will not become smaller when the dough expands during baking. I did not press the dough apart this time, so the basin was originally a valley .
2. It is necessary to observe the coloring situation at any time during the baking process, because the respective ovens are different, and the temperature and time control are different, so the observation is the most reliable. 3. The sweetness and saltiness can be adjusted according to your own taste.
