2. Select the dough mixing program and start to beat the dough;
3. After a dough mixing procedure (3 minutes), the dough has been beaten smoothly;
4. Take a small piece of dough and spread it, and the film can be pulled out, but the break is not smooth. At this time, the dough has been kneaded to the expansion stage and can be made into cakes;
5. Take out the dough, round it, put it in a big pot, wrap it with plastic wrap, and send it to an oven or a fermentation box for fermentation (28-3 degrees);
6. Stop the fermentation when the dough is twice as big;
7. Take out the dough, exhaust it, divide it into three equal parts (about 22g each), round it one by one, cover it with plastic wrap or wet cloth and ferment for 1-15min;
Brush the 8-inch and 9-inch pizza baking pans with thin oil, then grease the palms, take a portion of dough and flatten it, making the edges thicker like pizza crust;
9. Punch a uniform pattern on the cake blank with a nang stamp;
1. Brush a thin layer of oil on the surface of the cake blank;
11. Preheat the oven, fire up and down 22 degrees, bake the middle layer for 1 minutes, then turn the fire to 25 degrees, and bake for 3-4 minutes.
12. Brush a thin layer of oil on the surface of the baked Nan cake while it is hot, and repeat steps 8-12 for the remaining two cakes.