Due to Sanhao's professional relationship, they have always paid close attention to and cared about the steamed buns industry, and found that many friends are thinking about the business of quick-frozen green steamed buns-after all, you don't have to get up in the early morning to rush to work, freeze them in advance, and steam them directly when you want to sell them., saving time, you can sleep more, and your efficiency is also greatly improved. But there are always people who ask, this quick-frozen green body looks simple, but why is it that it is made by yourself either hard or collapses into a ball after steaming? In fact, in addition to craftsmanship, it is also important to use the right tools, especially the steamed buns machine. If you choose the right thing, you can avoid many detours.

Today, Sanhao took the opportunity to chat with the old man in front of the screen about 's Frozen Raw Bun Machine. Whether it is the production of frozen green steamed buns or the selection of equipment, it is a required course. If you rely on manual production, both business and labor efficiency are really too low, and machines are the key point. When it comes to making steamed buns machines that specialize in frozen green, Sanhao's rolling dough bun machine is indeed worth mentioning. This is also easy to use in many mom-and-pop shops and small processing factories.

starts by kneading the dough. This step is the foundation. The flour must be selected correctly, and the medium and high-gluten one is more suitable. When kneading, water must be added slowly, stirring while adding until the dough is smooth and tenacious. The dough can be made directly on the machine to make steamed buns. During the process of making steamed buns, you can use the CNC panel or ordinary panel of the Sanhao steamed bun machine to adjust the size of the steamed bun skin and stuffing (of course, you can adjust the flour quality according to your needs).

also has a lot of old people who often ask Sanhao about filling and whether he is paying attention to filling. In fact, for filling, the Sanhao feeling should be stirred vigorously. When adding seasoning, knead it in one direction. Be sure to ensure that the meat, seasoning and seasoning water are fully integrated. The steamed buns made in this way not only have good taste, but also have soup. After passing through the steamed bun machine from the Sanhao steamed bun machine, they can be quick-frozen and stored through the speed cabinet (Sanhao will sort out the temperature and storage matters later).

For the process of combing the noodles and fillings above by , you have to sort out the choice of steamed bun machine after work. There are indeed many models of steamed bun machines, but there are their differences in making quick-frozen green bodies-the thickness of the skin should be uniform and the pattern should be firm, otherwise it will easily crack when freezing and problems will occur when steaming. Sanhao's rolled dough bun machine is very suitable in this regard. This is also the reason why Sanhao has been insisting on deep digging into quick-frozen raw embryos for so many years. It is specially designed based on the characteristics of quick-frozen green bodies. Therefore, whether you are a novice Xiaobai or an old master, you can use the Sanhao steamed bun machine to make quick-frozen raw steamed buns. If you don't know the technology, you don't have to worry. Sanhao will also provide excellent technical support.

, which model should you choose? If it is a mom-and-pop store or a small processing factory, Sanhao recommends looking at the 360 model. This model is not big and occupies a small area. It can be placed in a store or in a small workshop. Although the machine is small, its efficiency is not low. There is no problem to produce thousands of steamed buns in an hour. Whether you are a single store or a chain store, this equipment can basically meet your needs, and its rolled surface structure can make the dough more tough. After being steamed, it will still be soft and soft without becoming stiff. This is why many people use it to make quick-frozen green bodies.

When uses the Sanhao 360 steamed bun machine to make dumplings, he puts the awakened dough into the noodle supply port, adjusts the proportion of the stuffing and puts it into the hopper. When the machine is running, the dough can evenly wrap the stuffing, and the pinching strength is also suitable. The steamed buns that come out are of the same size and are neat when looking at it. The steamed buns will be arranged in order, and the prepared steamed buns machine will be transferred to the freezing cabinet through a tray. Three good freezing temperatures suggest choosing minus 45 degrees . This temperature not only adapts to the conditions of freezing, but also is very effective in quickly locking the fresh.

The steamed buns frozen by are transferred to a cold storage at minus and for storage (it can also be a freezer). Whether it is old noodles or a quick-frozen green body made of yeast, this step must be strictly controlled by temperature, otherwise it will easily be frosted and affect the taste. Here, remind Lao Tie in front of the screen that if the steamed buns need to be steamed, there is no need to be thawed, just put on the pan and steam directly. If thawed, it will affect the taste and fluffy degree of the steamed buns.

In fact, when makes quick-frozen green buns, the technology and equipment complement each other. If he chooses the right machine, such as the Sanhao 360, a roll-type steamed bun machine that specializes in making quick-frozen green buns, it can take less attention and improve efficiency. If you are also worried about the quick-frozen raw embryo in front of the screen or encounter any problems, you can discuss it through leaving a message in front of the screen, let the door smash together to exchange experiences, and jointly push the quick-frozen raw embryo to a new level.