Fully automatic noodle machine, noodle press, household noodle press, stainless steel noodle press - AVIC

Fully automatic noodle machine, noodle press, household noodle press, stainless steel noodle press, Zhonghang Step 1: Take an appropriate amount of flour. Step 2: Dissolve the yeast powder in warm water of about 30 degrees Celsius. 3Step three: Add yeast water and warm water to the flour. Step 4: Form into dough and let it rise in a warm place. Step 5: Let the dough double in size. You can also poke it open to see how it rises. Step 6: Add sugar and alkaline flour to the dough, knead evenly, and let it rest for fifteen minutes. Step 7: Wash, peel and cut the carrots into pieces. Take a small piece. Step 8: Put a small piece of carrot into the food processor and squeeze it into juice. I use the blending function, but you can also choose the juicing function. Step 9: Divide the woke dough into three parts, add milk powder to one part, chocolate powder to one part, and carrot juice to one part. Step 10: Knead the three portions of dough evenly. Step 11: Roll the dough into a long strip, stack it as shown in the picture and knead it twice. Step 12: Cut into suitable size pieces, as shown in the picture, you can also use your hands to grasp it. 3 Step 13: Grease the basket with oil, and when the steam comes up, put the buns into the pot and steam them over high heat for 20 minutes. Step 14: Picture of the steamed finished product. Tips: Tip 1: The dough must be fully fermented, don’t be impatient. Tip 2: Flowering steamed buns need to be added with sugar, adding sugar can help them bloom. Tip 3: Use an appropriate amount of alkaline noodles. Too little will make the buns sour, and too much will make the buns bitter. When adding alkaline noodles, you can choose to turn it into water and add it. If you add it directly, it will take time to knead it evenly. Tip 4: When stacking the three dough balls, roll them slightly. Do not use force to mix them together, otherwise it will not bloom easily. Tip 5: Put the steamer on the pot after the steam comes out, and the steam should be high enough during the steaming process. Overview The automatic dough pressing machine is a new product developed by our factory unit after extensive market research and soliciting user opinions and absorbing the characteristics of various domestic and foreign models. This machine is suitable for various food production units, colleges and universities, large and medium-sized canteens, and catering units to knead various crispy and tough doughs. Due to the adoption of our factory's patented technology, the dough conveying, folding and kneading are completed automatically and continuously without manual turning and folding, which is hygienic and safe. Its development has successfully filled a gap in domestic food processing machinery and is favored by users. It has automatic performance and is a rational equipment for configuring various types of pasta processing production lines. Structural characteristics and working principle. Structural characteristics: The automatic dough pressing machine mainly consists of a frame, a transmission part, a conveying and folding part, and a turning part. The transmission part mainly adopts chain transmission, which has the characteristics of smooth transmission and low noise. The conveying and folding part adopts our factory's patented technology and uses different line speeds to realize automatic folding, replacing heavy manual operations, which is hygienic and safe, and achieves civilized production. The turning surface part consists of an upper roller, a lower roller and an adjustable roller. The adjustable roller adopts our factory's patented technology and is easy and reliable to operate. .Working principle: Place the quantitative dough on the lower conveyor belt, start the machine, and automatically transport it to the roller room. The dough automatically completes the feeding and dough pressing process under the action of the conveyor belt and rollers. After pressing, the dough is automatically transferred to the lower conveyor belt through the upper conveyor belt. Due to the different linear speeds, the dough is automatically folded, transported and fed, and transferred to the next process. After repeated kneading and pressing, the ideal surface pressing effect is achieved. The thickness of the roll gap is steplessly adjustable through a turbine pair and an eccentric mechanism, and the user can control it according to the actual situation and pasta technology.