at about two o'clock yesterday afternoon, a partner came to look for Sanhao. This partner is Xiao Li from Sanhao Marketing Department. At the beginning, Xiao Li whispered "Sanhao". Can our steamed stuffed bun machine make plain stuffed buns? At this time, Sanhao asked, do you think it's okay (this Xiao Li has been in office for less than a month and doesn't know much about the performance and structure of the product? at this time, Xiao Li humorously replied, "I think so." at this time, Sanhao obviously felt that she was not confident and did not understand the steamed stuffed bun machine thoroughly.

it is surprising that many friends do not know enough about the vegetarian stuffing. This time, Sanhao personally led the team to test the machine at every step from mixing noodles to filling and molding, and yesterday Sanhao recorded the whole test process. Today, we have a brief summary in front of the screen to share together, the premise is based on noodles, in the process of noodles, a careful friend asked a question, what is the difference between machine-made steamed buns and hand-made steamed buns and noodles?

this little friend is very attentive, and this question is often asked by many old people. What is the difference between the dough made by imitation handmade steamed buns and manual steamed buns, and how much water holding capacity of flour should be added? in fact, this process is The old iron can be completely ignored, that is to say, whether the water holding capacity of flour is more or less depends on the quality of the flour. Of course, there is a technical index here, that is, the good noodles can not stick to the hand. Here Sanhao also shares a reference value of adding water to flour to the old man in front of the screen (between 5.2 and 6). Of course, this is directly related to the quality of flour.

and then mix the stuffing. Unexpectedly, they all say that the vegetarian stuffing is not easy to make. Sanhao easily takes cabbage noodle ingredients from the canteen. No matter any stuffing, just make sure the stuffing doesn't come out of the water and dehydrate normally. That is to say, the steamed buns machine is not omnipotent. If there is no way to do it by hand, the machine will also encounter barriers, such as cabbage stuffing, which needs to be dehydrated after cutting, and using the Sanhao steamed stuffed bun mechanism to make steamed buns also needs to be dehydrated, otherwise the machine will not be able to separate vegetables from water.

in the process of package molding, if the old man or partner finds that the stuffing or dough is not suitable, it can be adjusted at any time (that is, if the stuffing feels less, it can be added, if the noodles feel more or less). Then there is batch package molding, after the filling and dough are determined, there is no need for manual repeated operation in the normal production process, just to ensure that the dough and filling are sufficient.

after the steamed buns are made, the next step is "steaming". There are no too many requirements for steaming. Because the steamed buns are of different sizes and the steaming time is slightly different, give the old iron a reference value here. Normal steaming of steamed buns is recommended between 12-15 minutes, depending on the size of steamed buns and the type of stuffing.

is the entire production process of steamed buns. This trial test uses Sanhao steamed buns machine, the amount of flour used in the trial machine is about three jin, and the vegetarian stuffing is about five jin. If the old man in front of the screen is interested in the steamed stuffed bun machine, you can leave a message in the comment area.