Stainless steel gas steamer manufacturer, Shandong single-door steamed bun steamer--AVIC

Stainless steel electric steamer manufacturer, Shandong single-door steamed bun steamer AVIC Pour the pancakes and flour on the chopping board, take a cup of boiling water (it must be boiling water, the hot pancakes are softer), prepare a pair of chopsticks (for stirring the flour, of course, if you yourself You don’t need to prepare your hands if you don’t want to be scalded by boiling water). , pour water little by little, and stir with chopsticks at the same time, so that the flour forms a flocculent form (the pouring of water must be slow, and the stirring must be fast, otherwise the flour will form large chunks and it will be overcooked), and at the same time, the flour will form a flocculent form. Move the flour aside so it doesn't get in the way. When the flour has all formed into a fluffy shape, you can put down the chopsticks and let the flour cool down (don't let it cool completely, just cool enough that it feels warm to the touch, not hot). . Knead the flour into dough and knead until you feel the dough is strong enough to wake up. , wake up in about 10 minutes, knead it again, use a rolling pin to roll it into a large piece, the thinner the better. . Pour a little salad oil on the noodles, fold the four sides of the noodles towards the center, dip them in the salad oil (the purpose is actually to spread the salad oil evenly), and then sprinkle salt and pepper evenly (don’t sprinkle too much, you like sweet food). You can sprinkle sugar, but it must be soft white sugar (white sugar particles are too big). . Roll up the dough from one side, roll it into a long strip, and cut it into several pieces with a knife (not too big, as it will be difficult to bake the cake if it is too big). . Pinch both ends of the cut out pieces (the purpose is to prevent the salad oil rolled inside from leaking out), ball them up, and use a rolling pin to roll them into a cake shape (it is recommended not to be too thin, as it will become crispy and not soft enough when baked) Of course, if you like shortbread (that’s another matter). , finally it’s ready to bake. Put more oil in the pan. When it is 50% hot, you can put the cake in. Use medium to low heat and watch the middle of the cake swell (like blowing up a balloon). Then you can turn it over and watch the same. When the dough puffs up, turn it over three times in total, that is, sear both sides of each side. The cake will turn yellow and is ready to be cooked. Method: Pour the noodles into a basin, use pancake chopsticks to spread the noodles evenly, and stir with cold water. Not too much water, I think it’s almost enough. Sprinkle with minced green onion and salt (add salt according to the amount of noodles, and personal taste, some areas do not like salty pancakes), and stir a few more times. .Heat the pot and pour oil around the pot to prevent the noodles from scratching the pot. When the pot is hot, pour the noodles into the pot, use a spatula to roll the noodles out and spread them evenly in the pot. Turning down the heat. Refuel appropriately in the middle. Just make it golden brown. 3. You can smear the pie with a layer of sweet sauce or hot sauce. Ingredients for making pancakes: gram of flour, gram of sesame oil, appropriate amount of chopped green onion, salt if you like spicy food, add some chili powder. Method: Apply some sesame oil on the skin, sprinkle with chopped green onion, salt it, roll it up, cut it into small pieces, flatten the small pieces, and roll it into a round cake for later use. Make pancakes first, so there is no need to teach you this. Use warm water when kneading the dough, so that the dough will be soft and elastic. If the water is too cold, the dough will be hard. If the water is too hot, the noodles will be cooked immediately, so use warm water. After the noodles are mixed, let it sit for 3 minutes. This process is commonly known as "waking up" in the north. The purpose is to allow the flour to fully and evenly absorb water. If you bake the dough immediately after mixing it, the baked cake will have lumps. After letting it sit for 3 minutes, knead the dough a few times. It will feel soft, evenly absorbed, and elastic. It's ready. Next, roll the dough into a large rectangle. Control the thickness yourself. Generally 3-mm more. Sprinkle a layer of salt (appropriate amount) on the rolled surface, and then roll it gently a few times. Then apply a thin layer of oil and roll up the dough. After rolling, use a rolling pin to roll it into a large round cake. The thickness is about millimeters. After rolling it out, place it in a hot and oiled pan. , cover the pot and start baking. The pan should not be too hot, otherwise the flatbread will burn. -After a few minutes, open the lid and check whether the side facing down is already in a semi-ripened state. in the case of,. Coat the up side with oil and flip over. Then cover the pot, wait another minute or two, then open the pot, apply another layer of oil and turn again. Then close the lid and wait until the flatbread begins to crisp up and expands due to heat and cold contraction of the gas. It is ready to be taken out of the pan. Zouping County AVIC Energy Saving Equipment Manufacturing Factory gas rice steaming truck model: Specifications: ** Liquefaction gas consumption: ./ Natural gas: .3/ Rice steaming capacity: Rice: - Pasta: - Spare ribs: ~ Rice steaming time: ~ minutes steaming Rice cabinet specifications: * (optional with or without holes) Normal working conditions of the rice steaming cabinet: The above rice steaming time may vary slightly due to different ambient temperatures. , about 3 rice per plate, but because the amount of rice produced varies from place to place, the data is for reference only. The ambient temperature is ℃~℃, the relative humidity of the air is not greater than 100 meters, and the altitude is not greater than 1 meter. , inlet water pressure: ~(ie.~./)