Cooking Steps

1. 

   Step1:1. The general dosage of baking Nang cake is 1.52%. At the beginning of use, the baking Nang cake can be weighed by 2%.

2. 

   Step2:2. Description of yeast usage - generally dry yeast is used for baking Nang cake. The yeast usage is generally 0.81% of the flour weight.

3. 

   Step3:3. Medium gluten flour should be used for baking Nang bread - flour with high gluten, medium gluten and low gluten. It is suggested that medium gluten flour is the best choice for baking Nang bread.

4. 

   Step4:4. Introduction to the water content of Nang cake and flour - the softer the dough is, the better the effect of Nang cake fermentation on baking powder. Therefore, generally speaking, the water content of Nang cake fermentation baking powder is less than that of ordinary dough.

5. 

   Step5:5. The blending method of Nang cake fermentation baking powder - Nang cake fermentation baking powder is a kind of bulking agent. It should not be dissolved in water. It should be mixed with flour properly first.

6. 

   Step6:6. Add salt

7. 

   Step7:7. Instructions for adding yeast Nang cake and noodles the above is mainly to show the usage of baking powder to make Nang cake. As for the amount of water added and the effect of dough, you can still operate according to your own dough blending method.

8. 

   Step8:8. The fermentation of Nang bread dough - the traditional Nang bread dough is made in the natural environment. Generally, there is no problem with high temperature in summer, but attention should be paid to heat preservation when the temperature is low in winter. Note - the dough will be evenly honeycombed and the dough volume will increase 12 times.

9. 

   Step9:9. Shaping and baking of Nang bread - after the dough of Nang bread is made, it can be shaped and then put into an oven with a temperature of about 210 ° C. bake for about 20 minutes.