An improved version of Xinjiang
By VicentaLakin
It is a special snack in Xinjiang. It is fermented food that is the primary ingredient of flour. It is very useful to supplement human energy, and it can also help to reduce pressure to lipid perfunct. The traditional New Zone is based on corn paste, which is usually made of Chinese flour, which is fermented in order to make it fermented, with a modest amount of honey added to the salt, and with an additional taste of milk, which eventually tastes salty and fragrance, which is retrieving。
Recipe Recommendations
- salty and sweet
- roast
- an hour
- ordinary
Steps for An improved version of Xinjiang
1
The milk warms around 40°C and is added to the yeast for five minutes before all materials are placed in the kitchen mixer。2
The material is first fully mixed in one set and then the mixed material in two to three sets into smooth noodles. Cover it up and ferment it in the warm。3
The pasta fermented to about twice the size of the face, and placing a hole in the middle of it without condensing。4
The air vents are removed and divided into several pieces, with a 10-20 minute membrane static on the roll cover。5
(b) Take a face group, press it with its fist in the middle of the face group, and eventually press it into the middle thin, with a ring-like twilight surrounding it。6
With a fork or toothpick, I'm using a cookie wheel needle with a small hole in the middle。7
Put it in the oven, brush the oil。8
And spread some sesame。9
The oven, preheated at 220°C, is set on fire for five minutes。10
It's a little colored. Take it out and brush the oil again, turn the oven to 180°C, and roast it in the fire for another 10 minutes。11
Fresh out of the oven。An improved version of Xinjiang Make Tips
1. When making a stylist, try to press the face to the edge of the surrounding area, so that it does not shrink when it swells, and I did not press it open this time, so the middle is the bottom of the valley. 2. The top colour is to be observed at all times during the roasting process, as the ovens vary from one oven to another, and the temperature and timing are different. 3. Sweet salt levels can be adapted to their own tastes。