How to make Xinjiang naan cake crisp? How to make Xinjiang naan cake crisp?

1, material: flour 1kg, 6 eggs, salt, white sesame, onion, sunflower oil 250g, yeast 2g, warm water, a little butter, milk 50g and black sesame.

2, flour, butter, 4 eggs, sunflower oil, milk, yeast together, add water until the dough is dry, the hardness is the same as that of steamed bread, and it wakes up twice as much as the original dough.

3. Prepare onion, dice it, and mix with white sesame seeds and a little sunflower oil. Black sesame seeds are set aside separately, and two eggs have only yolk. Stir and break up.

4. After waking up, knead into dough, the size of steamed bread, and apply a little oil to prevent noodles from being blown dry by the wind. According to the style of the bracelet, the dough should be thick in the side and thin in the middle. Tie it evenly with a fork in the middle according to the thin part, evenly spread the egg yolk liquid on the surface, sprinkle with chopped green onion and white sesame seeds, and finally sprinkle with black sesame seeds.

5. Preheat the oven for 200 degrees, put the prepared baking tray in the oven for 200 degrees 15 minutes, and then bake at 250 degrees 10 minutes.