How much does a household small kitchen dough mixer cost--AVIC

How much does a household small kitchen dough mixer cost? According to AVIC safety technical regulations, before driving, check whether all parts of the electrical appliance are well insulated and whether the motor is grounded reliably. Do not press the switch button with wet hands. If there is a problem, please ask an electrician to deal with it. According to the machine's regulations, dry flour must be put into the dough once, and overloading is not allowed. Refuel regularly according to machine maintenance requirements. When kneading dough, the lid should be closed. Never put your hands or other hard objects into the bucket to avoid dangerous accidents. The power must be turned off when taking out the noodles. After the power is cut off and the noodles are mixed, the casing is tilted before taking out. If the noodles are not clean at one time, they must be cut off with a knife before ordering the noodles. One person is not allowed to take out the noodles and the other person is ordering the noodles. Rotating parts must not be touched during operation. If abnormal noise, looseness, debris, vibration, etc. are found, the vehicle should be stopped for inspection and repair. Installation. Check whether the fasteners of each component of the machine are loose. If they are loose, they need to be tightened. Place the machine on a level ground that is inaccessible to others. The grounding mark at the bottom of the machine must be reliably grounded to avoid leakage of electricity and injury to people. The user must prepare all necessary safety equipment. Connect the machine cable to the extremely disconnecting device (such as a knife switch). Close the knife switch, pull the switch handle, and test run the machine. If there is no abnormal sound, the machine can be put into use. Operating procedures. For stirring, first pour the flour into the In the noodle bucket, add water and mix. It will be mixed after about a minute of mixing. If the dough rotates with the auger, sprinkle some dry flour to eliminate it. When the machine is operating normally, the steering of the auger should be in the same direction as the arrow on the belt guard. Note: When the machine is running, it is strictly prohibited to put your hands into it! .After kneading the noodles, disconnect the power, open the machine cover, pull out the latch, turn the noodle bucket, insert the latch to fix the noodle bucket, and take out the noodles. If the dough is too big, use a knife to cut the dough into pieces and take them out. If the dough cannot be taken out from the bottom of the noodle bucket, you can reverse the dough and take it out again. Maintenance regulations. Frequently check the fasteners of each component during use, and tighten them in time if they are loose. The gear meshing area of this machine is lubricated with grease and refueled every half month. There is a powder metallurgy bearing bush in the bearing seat, which must be installed on the bearing seat every shift. Fill the oil cup with oil twice, otherwise the shaft and bearing bush will be glued together at your own risk. 3. The amount of flour added when kneading the dough should not exceed the capacity of the dough barrel to avoid burning out the motor. If oil stains are found in the dough, repair it in time and replace the oil seal. Cleaning. The machine should be cleaned in time after use to avoid affecting re-use. When cleaning, the height of water added to the noodle bucket should not exceed the low point of the shaft to prevent water from overflowing from the shaft hole of the side plate of the noodle bucket or flowing into the interlayer of the side plate. Service life 3. This machine is a drip-proof appliance, and it is prohibited to clean it with a water spray pipe. Warning. Cover the machine cover when kneading dough. It is strictly forbidden to put your hands into the noodle barrel to mix the dough. If the electrical switch is damaged, you must find a professional electrician to replace it. "Mianfa" is also called "Old Noodles". It is the dough that was fermented when making steamed buns the previous time. Some of it is specially left for the next fermentation. The steamed buns made with this are what we often call "Old Noodles Steamed Buns"~ Compared with ordinary steamed buns, old noodle steamed buns are more chewy and chewy. Due to the different fermentation medium, they will have a special aroma when chewed. Generally, baking powder is used to make steamed buns. The steamed buns will have more pores and will be more fluffy and elastic. Some, while Laomian steamed buns have a denser and neater structure and can be uncovered in whole layers or strips. Lao Mian steamed buns need to be fermented with "flour fertilizer" instead of baking powder, so the fermentation time will be longer, so warm and not dry days are best for making Lao Mian steamed buns~~~~ Let's make them together~." Put "flour fertilizer" in a clean container. Dissolve it with warm water and let it stand for a few minutes. 3. Use the melted flour fertilizer slurry and knead it into a smooth dough. After kneading the dough, it enters the "long" fermentation process. . . . Seal it well, or cover it with a damp cloth, and place it in a warm place for slow fermentation. This recipe does not add baking powder, but uses the dough fertilizer left over from the previous fermentation. Will it rise well? The hour hand is ticking, waiting quietly. . . . How to make Lao Mian Steamed Buns. It took more than four hours this time to ferment the dough until it doubled in size. If the weather is warmer, it may take less time:) How to make Lao Mian Steamed Buns. Then it’s time to knead. During the making stage, due to this special method, the fermented dough will smell sour and sour. It needs to be mixed with alkaline water to combine, and you will get the special aroma of old noodle steamed buns! .Take a pinch of alkali and dissolve it with water (slightly thicker). Add some and knead evenly. Add some more and knead evenly. . Repeat this until the dough no longer smells sour and is replaced by a faint alkali aroma. Continue kneading until the cut surface has no pores and is dense and fine. How to make Lao Noodle Steamed Buns. Shape and cut. Make it into the size you want, then let it rise for a few minutes and shape it into a round bun. You can also make the old noodle steamed buns. Boil it in cold water, turn on the steam, steam for another minute, and simmer for another minute. You can make the old noodle steamed buns. Fermentation is a process that tests patience. Without baking powder, it will be very time-consuming and must be fermented in place. The standard is to double the original size. The dough will smell sour after fermentation with flour fertilizer, so separate it when adding alkaline water. Add at a time, add some, knead for a while, smell, if the dough still tastes sour, you need to add some more alkali to fully dissolve the particles and make it slightly thicker to avoid making the dough too wet. 3. In addition to fermentation＼ Alkali and kneading are equally important. The dough for special pasta must be kneaded until it is smooth. Only when the cut surface has few pores will the second time be kneaded. Only then will the steamed buns come out chewy and chewy, and the skin will not collapse. I made two this time. Steamed buns of various sizes are steamed in batches. Therefore, if the steamed buns are large, the steaming time should be appropriately extended. After steaming, simmer for some time to prevent shrinkage. Before adding the alkaline water, you can leave some dough for next time. Make it, put it in a crisper box and store it in the refrigerator