Cooking Steps

1. 

   Step1: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: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:Description of yeast usage - generally dry yeast is used for baking Nang cake. The yeast usage is generally 0.81% of the flour weight.

4. 

   Step4:Introduction to the amount of water added to Nang cake and flour - the softer the dough is, the better the effect of Nang cake fermentation on baking powder is. Therefore, the amount of water added to Nang cake fermentation baking powder is generally less than the amount of water added to normal dough.

5. 

   Step5:The blending method of Nang cake baking powder - Nang cake baking powder belongs to leavening agent. It should not be dissolved in water. It should be mixed with flour properly first.

6. 

   Step6:Add sal

7. 

   Step7:Add yeas

8. 

   Step8:Nang cake and noodle description above is mainly to show the use method of making Nang cake with fermented baking powder. As for the amount of water added to dough and the effect of dough, you can still operate according to your own dough blending method.

9. 

   Step9: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 when the temperature is low in winter, attention should be paid to heat preservation. Note - the dough will be evenly honeycombed and the dough volume will increase 12 times.

10. 

    Step10: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. It can be baked for about 20 minutes.