Steamed bun steam room price, steamed bun steam room picture, steamed bun steam room lifelong maintenance--AVIC

Steamed bun steaming room price, steamed bun steaming room picture, steamed bun steaming room lifetime maintenance AVIC. Old noodle method:) In a mixing bowl, first dissolve the yeast, sugar and one tablespoon of flour in the first fermentation dough material into warm water Medium.) After leaving it for a few minutes to determine the activity of the yeast (producing rich foam). 3) Add all the low-gluten flour for making old noodles, knead for 3 minutes to form a uniform dough, cover the basin, and let the dough be at 3 Fermentation at a temperature of ~ hours. After six hours of fermentation, the dough has a strong aroma of wine. If the weather is cold, you can use your home oven as a fermentation box. Preheat the oven for a few minutes, turn off the power, put a large cup of boiling water in the oven, and put the dough and covered pot into the oven for fermentation. If the hot water in the cup gets cold, take out the dough pot and repeat the preheating process for another minute, replacing it with a cup of boiling water. B. Dough preparation: ) First add cornstarch and low-gluten flour to the double-bake flour and sift them aside. ) Then add the fine sugar, water, oil and other ingredients of ingredient (B) to the dough that has been fermented for ~ hours, and knead until the sugar dissolves. 3) Finally add the sifted dry powder and knead carefully for ~ minutes until it is light and not sticky. Roll the soft, non-sticky dough into a round shape. Cover with a bowl and rest for a few minutes. ) After resting, divide the dough into ~ portions and roll them into balls one by one. Techniques for steaming steamed buns: ) Flatten the buns and fill them with fillings, about ~3 grams. Wrap tightly. ) Line the buns with paper, place them in the steamer, cover them, and place the cage in a warm place (next to the stove) for 3 minutes until the buns double in size before steaming. Note: Wait until the water in the steamer boils to a large boil, then turn to medium heat before steaming for ~ minutes. Make sure the lid of the steamer is tightly closed to prevent air leakage. Warm Tips: To ensure soft bun skin, you must first determine the activity of the yeast. Lightly sprinkle the yeast on the warm flour and sugar water (the water temperature must not be hot, as the water will kill the yeast if it is too hot). After a few minutes, if rich foam is produced, it proves that the yeast is alive, otherwise it will The yeast must be replaced. Large steamed bun steaming room, also known as double-door steaming box, steam steaming room. It refers to a large kitchen cooking equipment that uses boiler steam to heat and cook rice, steamed buns, chicken, duck, fish, rice cakes, and other foods. The entire box is made of stainless steel, which is generally made of stainless steel. 3 materials can also be customized according to customer needs. Large steaming rooms are mostly used in hotels, military units, school factories, individual steamed bun rooms and other units with large demand for steamed bun production. In addition to steaming rice, steamed buns, and steamed buns, the steamed bun steaming room can also steam pork and medicinal materials. There is also a seafood steaming cabinet specially used to steam seafood and stew soup. Steaming cabinet supporting equipment and price A double-door steaming cabinet + a stainless steel trolley + a * stainless steel steaming tray can provide ~ people with rice or steamed buns, and can steam steamed buns, rice, rice cakes, taro, potatoes, lotus seeds, Beans, steamed buns, chestnuts, gluten, fish, meat, etc. Suitable for steamed bun rooms, large canteens, restaurants, food processing plants and other enterprises and institutions. Plate size: *, Plate spacing: Workload: Calculate rice steaming time in kilograms per plate in minutes, temperature, shell., inner pot. mm, overall stretch support, polyurethane foam