With a pan with a diameter of 26 cm, you can make large chunks of naan. Just heat it up in a cooking bowl to make a superb curry paste with plenty of vegetables! It doesn't need to be fermented and is generously served, making it a great holiday lunch.
Naan:
A•Cake flour 300g
• 15g of granulated sugar
• Salt 2g
• Baking powder 12g
Room temperature water 180ml
Butter 40g
Curry:
B•Ground pork 150g
• Carrot 1/2 stalk (90g)
• Onion 1/2 piece (100g)
• 3 tablespoons tomato paste
• 1 tablespoon medium-thick sauce
• 1 small shot of sugar
• Curry cubes (medium spicy) 40g
• Water 100ml
Distribution:
4 hot dogs (18cm).
Lettuce leaves 2 pieces
Pizza with shredded cheese 40g
• Difficulty: 1 star
• Completion time: 40 minutes
• 微波炉＋平底锅26cm
Prerequisite Operations:
• Weigh materials correctly.
• Butter cut into 4 equal parts.
• Shred the lettuce leaves.
Suggestion:
• The curry is cooked slightly thicker so that it doesn't run out when it is poured over the naan. If there is less moisture during repeated heating, add a small amount of water.
• Top with a hot curry and the shredded cheese will melt. If the curry gets cold, microwave it before putting it on.
• Let the kneaded dough rest for about 5 minutes (rest) to improve its spreadability.
Method:
1. Finely chop the carrots and onions of B, cut the curry cubes into 1cm pieces, and pour them all into a heat-resistant cooking bowl.
2. Mix well with a spoon, wrap it in plastic wrap, heat it in the microwave (600W) for 4 minutes→ mix evenly from the bottom→ heat it for 4 minutes and stir, repeat this step again, heat for a total of 12 minutes. If the carrots are still firm, heat them for 1 minute at a time until they are soft.
3. Pour A and water into the cooking bowl.
4. Stir in a circle with chopsticks to let the powder absorb water, then knead and mix by hand for about 3 minutes. Remove the dough stuck to your hands with high-gluten flour (except for the amount of ingredients) and knead it into the dough. Wrap in plastic wrap and let stand for about 5 minutes.
5. Transfer to a cutting board and cut into 4 equal parts. Pull it apart from top to bottom and shape it into a 20 cm long scone.
6. Put 2 pieces of dough into the pan in an upside-down manner and flatten them by hand. Add 10g of butter over medium-low heat and fry for about 3 minutes until the butter melts.
7. After frying and coloring, turn over, add another 10g of butter, and fry for about 3 minutes until the butter melts. The remaining 2 pieces of dough are also fried in the same way.
8. Wipe the pan slightly, and fry the hot dog. Finally, top the scones with shredded lettuce, hot dogs, and curry.