Enhanced Starch Noodle Machine Enhanced Starch Noodle Machine,Noodle Maker ,Automatic Noodle Making Machine ,Cereal Noodle Making Machine Shuangfeng County Dingyuan Machinery Manufacturing Co. Ltd.. , https://www.separators.pl
Raw material formula: 750 grams of flour, 500 grams of net pork, 5 grams of ginger, 125 grams of soy sauce, 422 milliliters of water, onion 62.5 grams, 60 grams of sesame oil.
Production Method
1. Pork fat thin by 3:7 match. The cartilage and bone residue of the meat are removed from the net, and the meat is diced or crushed with large eyelids to make the meat of different sizes. Add appropriate amount of ginger water during the meat mixing process, and then soy sauce. The purpose of soy sauce is to find (adjust salty), and the amount of soy sauce should be controlled flexibly. When adding soy sauce, add it a little at a time so that the soy sauce completely penetrates into the meat. Finish the soy sauce for a while and let it sit in the refrigerator for a while. If you use a stuffing machine to stir the filling, you can finish the sauce immediately after the water. Sheung Shui also has to add a little bit of time, otherwise the filling is easy to have soup. At the end, add MSG, sesame oil and green onion and stir well.
2. The ratio of the surface to the water is 2:1, which is proportional to the ratio of the old fertilizer and the alkali. Generally 25 kg of flour, about 20 kg of old fertilizer in winter, alkaline surface 190 grams; Spring and autumn with about 1 kg of old fertilizer, alkaline surface 135 grams; summer about 7.5 kg of old fertilizer, alkaline surface 130 grams, and after To rub evenly to avoid caustic soda phenomenon. When the agent is released, the smooth surface is to be kneaded. 750 grams of water will be discharged out of 40 doses. Each dose weighs 18.75 grams.
3. Roll the agent on the dough with a smooth, spheronization, push the two sides of the dough with a flat roller, push it to the head, pull it to the end, and apply it evenly. Roll into a thin, uniform and well-sized piece of round skin with a diameter of 8.5 cm.
4. Left hand top skin, right hand dial 15 grams into the filling, pleated 15 to 16. When carrying the bag, the thumb goes forward. At the same time, the thumb and the index finger will open the pleats. When you close your mouth, press it well. Do not open or hold the top. There are no blemishes on the mouth of the bun.
5. steamed steamed buns. It usually takes 4 minutes to 5 minutes to steam with the boiler; it takes 5 minutes to use the bituminous coal steaming stove; with the family coal ball fire, the fire on the drawer is high, the water is open, and the steam foot takes 6 minutes; such as steaming over the fire, the steamed dumplings, and the oil flow, It is not good-looking, not delicious; when it is under fire, it is sticky and cannot be eaten.
This surface is filled with water and half-baked noodles. Face tender, fragrant.
Dog ignores bun making skills
"Dogs ignore" buns have a reputation in Tianjin, has more than 100 years of history. Legend has it that the bun was named after the creator of the famous noble dog friend, “Big Dog,†by the founder of Tianjin De. "Do not care about the dog" buns with chopped pork, add ginger, soy sauce, soup, sesame oil, monosodium glutamate, ribs soup and other stuffing, wrapped in steam after the skin made. The buns that were made required to be shaped without chevrons, bottoms, or oil spills. Its characteristics are well-chosen material, thin filling, taste mellow, fresh palatability, fat but not greasy. In the spring of 1956, it was named Tianjin Baozi. In the process of long-term circulation, its production technology has continuously improved and it has become a must for Tianjin. The reputation is far abroad.