brothers talk about the "ceiling" of the steamed bread world. Shandong choked noodle steamed buns are counted as one. The steamed buns break open and stack, bite into a mouthful of wheat fragrance, and the more you chew, the more you get sweet, but do you know? Behind this seemingly simple "thousand-layer steamed bread", there is a contest between craftsmanship handed down from our ancestors and modern science and technology. today we will talk about how to use a good machine to make a new name for this old craft.

1, choking noodle steamed bread" thousand-layer password ", why is it difficult to copy traditional craftsmanship?

the key to choking noodle steamed bread lies in the word "choking". The older generation makes steamed bread, kneads and presses the dough repeatedly after fermentation, and sprinkles the flour in again and again until the dough is firm and firm, so that the steamed bread has a tight internal structure. If you tear it open, you can see a clear layering, just like a thousand-layer cake, but the craft looks simple, but in fact it all depends on experience: the flour is soft and dried, the alkali is too much to adjust the proportion, and there is a slight difference, either the steamed bread sticks its teeth, or it turns yellow and bitter.

now young people want to open a steamed bread factory, and the bigger thing is this "metaphysical" craftsmanship. Three good villagers once worried: it is said that Shandong people can make steamed bread, but they can really make steamed buns with noodles, and they can't pick out two out of ten. The craftsmanship of the older generation cannot be quantified. if it steams well today, it may turn over tomorrow, let alone mass production.

2, want to open a good steamed bread workshop We have to break through two "Yanmen passes"

1. Craft pass: the leap from experience to standard

traditional noodle steamed bread depends entirely on the feeling of the old master, and the amount of noodle water, awakening time and noodle choking times all depend on estimation. Sanhao has been ploughing pasta equipment for many years. It is found that in order to make stable thousand-layer steamed bread, these experiences must be turned into data, for example, the proportion of gouache and flour must be accurately controlled when mixing noodles. Adjust the distance between rollers when pressing, so that each process has rules to follow. Only by quantifying the process, can we ensure that each steamed bread is layered and rich in wheat flavor.

2. Equipment clearance: liberate your hands with the machine, but also keep the old taste

hand-made steamed bread takes time and effort, not much steamed in a day, want to use the traditional process of mass production, you have to choose a Sanhao steamed bread machine assembly line equipment, Sanhao has contacted a lot of steamed bread factory owners What they have a headache is that the equipment is "not satisfied with soil and water": ordinary machines cannot press enough gluten, and the steamed bread made is like a knot in one's heart. Or the supply surface is uneven, sometimes fast and sometimes slow, affecting production efficiency.

3, this steamed bread machine Let the secret of steamed buns no longer be mysterious

recommended by Sanhao, specially designed for steamed buns with choked noodles Two difficult problems have been solved perfectly:

1. quantified the process, the novice can also make the level of the old master machine built-in intelligent control system, and accurately control the amount of water and flour proportion during noodle. The distance between rollers can be adjusted to ensure that each pressing surface achieves the ideal effect. Even if you are based on zero and operate according to the set parameters, you can also make clear layers of steamed bread.

2. In the assembly line operation, the efficiency is doubled and the labor is saved from mixing to forming, the whole assembly line only needs one or two people to operate, the dough machine is automatically stirred, the flour press is kneaded repeatedly, and the forming machine accurately controls the size of steamed bun. the key is that the machine uses a single horn to transmit the noodles to ensure the continuous and uniform dough. There will be no cut-off or accumulation of supply, so that the steamed bread is fluffy and plump, torn layer by layer.

4. Tips for making steamed buns with choked noodles Veteran drivers may not know

pressing surface thickness: the skin should not be too thin or too thick, too thin and easy to stick, too thick layer is not obvious, Sanhao steamed bread machine can adjust the distance between pressing rollers according to demand to ensure that each layer is uniform.

noodles should be stable: the dough should not be interrupted in the process of transmission, otherwise it will affect the forming and taste of steamed bread. The design of single horn transport can make the dough smooth and ensure the continuity of production.

the wake-up time should be controlled: the steamed bread formed by the machine needs to be properly awakened to produce a fluffy effect. At this time, it can be matched with an intelligent wake-up box to accurately control the temperature and humidity, so that the steamed bread "wake up" just right.

brothers, the thousand-layer charm of noodle steamed bread cannot be separated from the persistence of traditional technology and the help of modern science and technology. A three-good steamed bread machine can not only liberate your hands and improve efficiency, but also rejuvenate the old taste. if you also want to open a delicious and popular steamed bread shop, you might as well try this set of assembly line specially designed for choking noodle steamed buns. let every steamed bread become a work of art on the tip of the tongue!