1. Prepare materials.
2. Mix milk, yeast powder, eggs, salt, and five-spice powder evenly.
3. Add in flour, knead into a dough, then add corn oil in portions and knead it evenly and smoothly.
4. Fermentation is twice as big in a warm place at 30°C to 35°C.
5. Divide into 6 doses.
6. Because the noodles are very soft, in order to prevent deformation, make a round cake with a depression in the middle and bulging all around on a baking sheet lined with baking paper. Use a fork to insert the hole in the middle, rub a little water and sprinkle with white sesame seeds, and let it sit for 5 minutes.
7. After preheating the oven, put it in the baking tray, bake the upper and lower heat at 200 degrees for 12 minutes, stop the fire, and serve in two minutes.
8. The crispy and fragrant mini Xinjiang naan is on the table.
