How to control the amount of flour in the flour hopper of the steamed bread machine?

This should be installed according to the instructions, and if installed correctly, it will be automatically regulated, and proportionally.

How to control the amount of flour in the steamed bread machine, please ask a professional designer to help you debug.

How to control the amount of flour produced by the steamed bread machine?

According to your own work experience, the so-called practice makes perfect, and the man has a grasp of the amount of coarse powder.

Thank you. Regardless of whether it is a commercial or a family steamed bread, the practical experience of steamed bread production shows that the fundamental factors that determine the whiteness of steamed bread are raw materials and processing technology, and the storage conditions of steamed bread also have an impact on its whiteness. The whiteness has a lot to do with the size and shape of the bubbles in its internal tissues, the thickness of the air wall, and the uniformity.

Adding whitening agents can not significantly increase the whiteness of steamed bread, and additives are not allowed to be added, which is also unnecessary.

According to the factors that affect the whiteness of steamed bread, corresponding measures can be taken to adjust the raw materials and processes, so that the whiteness of steamed bread can reach an ideal state.

1.Raw material. The flour used for steamed bread should be made of high-quality wheat, without mildew, insect erosion, impurities, and at the same time try to avoid the flour of the new wheat mill to process the steamed bread, and then grind the flour after the wheat is ripe (Fucang), the flour grade should be as high as possible, and the flour whitened by chemical whitening agents can not be used to process the steamed bread, even if it is used, the amount of addition should be controlled within the allowable range.

2.Process conditions.

According to different flour quality, strictly control the dough mixing time, water addition, dough pressing times, proofing time, and control the pH value and alkali addition of the dough. Generally, the dough mixing time is controlled at 8 -15 minutes, and the number of dough pressing is about 10 times, and the whiteness is better. According to the activity of the starter culture, control the proofing time at 40-80 minutes, so that the volume of the steamed bun blank increases by 1

5-2.5 times re-steaming, when the dough is too acidic, add alkali appropriately to adjust the pH value. The steam should be sufficient, and the steam pressure should not be too large, and the steaming time should not be too long.

How to control the amount of flour in the steamed bread machine? Consult the seller of the steamed bread machine.

How to control the amount of flour produced in steamed bread and flour? He has this machine, he has this function, you can look at the manual, and then operate.

If you want to control the amount of flour in the flour beans of the steamed bread machine, the main thing is to control the number of its volume, and then set a relay switch where you go out of the steep place, and control it by adding the flour time. The amount of flour produced is easier to control. It is more convenient to do this job through the delay switch.

The flour hopper of the steamed bread machine can be measured first when you can put the noodles in.

If you want to control the amount of flour produced in the steamed bread machine, you can first set it directly on the host, and then adjust the size of the shake, so that you can adjust and control the amount of flour.

There is a governor on the machine, about 3-5 grams, can not be adjusted from 5 to 6 heads, a machine can only make a size of steamed bread, 5-10 heads, can only be fine-tuned, try to cut the noodles into long strips and continue into the dough bucket.

If the flour of the steamed bread machine is shaken, you can control the amount of flour, and you can buy a graduated one, so that you can know how much you pour in.

Whether it is a male apprentice or flour, when it comes to controlling the amount of flour, it is mainly in setting up procedures. How much is the program set up?

If you want to control the amount of flour, you can only operate according to his Siming book, or according to his amount. Go to Teochew.

You have to do it often to know it, practice makes perfect.

The current steamed bread machine, its flour and its shaking, we can also control its flour output, and it can still bring us all better use and help, which is very good.

If you want to control the amount of storage, you can also do it in a mechanical setting.

Steamed bread machine flour shake. This is an automatic control of the amount of powder produced.

If you want to control the amount of powder. The first thing is to add less amount. The more you add, the more powder you will get. The second is to control the gate to be smaller. In this way, the portion size can also be much larger.

It's over, even if you struggle, how to control the amount of visits, you can directly control it, and you can write it directly, and you can do it directly, which can be found.

How to control the amount of flour in the steamed bread machine, how much flour can be placed according to the size of the funnel, and the flour can be controlled?

The flour hopper of the steamed bread machine usually has the amount of flour that is controlled, and he will control the amount of flour, because it is a set size, so if he generally pours the flour into it, he will follow the size he sets and then publish the amount of flour.

Solution: Increase the amount of dry flour in the flour hopper and sprinkle an appropriate amount of flour into the flour hopper. 4. The scar in front of the steamed bun is due to too much flour falling from the flour hopper, so the scar has not healed, so the flour hopper should be reduced.

Well, there must be a switch to control it.

Do you want to know how much flour is produced in this steamed bread machine? There must be a knob next to this one that can control the size of the thing in it, the size of the hole.

How to control the amount of flour in the steamed bread machine? This person debugs the amount of debugging in that setting block, and you will use it normally after setting.

In fact, if the steamed chicken flour goes, if you want to control the amount of flour, there is a valve under it to control the valve, so that you can control how much of him.

If you want to control the amount of powder, you can only rely on manual labor, not machines.

In this case, you can adjust his bezel, so that you can achieve such an effect, and if it is high-end, it can also be adjusted with a gear.

When steaming, remove the lid and put condensate to avoid dripping water on the steamed buns.

Ingredients: 100 grams of milk, 10 grams of custard powder, 20 grams of sugar, 330g1 of flour, first put an appropriate amount of flour, custard powder and milk in the basin, stir into a flocculent.

2. Then knead the dough into a piece by hand and leave it next to it for 3 hours.

After hours, put an appropriate amount of black sesame seeds on the dough, knead it well with your hands, and continue to leave it for 30 minutes.

After a few minutes, roll the dough into long strips by hand, cut it into small pieces with a knife, and let it rise for 20 minutes.

5. Put the steamed bread in the pot and steam for 8 minutes, and when steaming, remove the lid and put condensate to avoid dripping water on the steamed bread.

6. Then take out the steamed bread so that the steamed bread is already steamed.

Hello, first use the defective flour and some noodles, and then put it in the steamed bread machine to test the machine, you can also clean up the oil stain in the steamed bread machine, and then start to make the steamed bread officially after you finish it.

The adjustment method of the round steamed bread machine and the square steamed bread machine is different, and the steamed bread machine of Silver Eagle has different models, and the user feedback is good, and the quality and after-sales are guaranteed.

There are several reasons for this;

1；The flour gluten used is too high, the steamed bread is low-gluten flour, and the medium gluten can also be used, but the steamed bread will be relatively yellow, and it will collapse if it is not good.

2；The fermentation time is too long, and the steamed bread is too large and exceeds the load.

3. Adjust the size of the machine outlet.

Are you using a round steamed bread machine or a square steamed bread machine, the adjustment method of different steamed bread machines is different, Silver Eagle has two specifications of steamed bread machine, round steamed bread machine and square steamed bread machine, you can contact the manufacturer of Silver Eagle for consultation.

To make steamed buns, whether they are handmade or machine-operated, there are several conditions that need to be strong

1. Flour quality. High-precision flour or special flour.

2. Modulation and fermentation. The ratio of flour, water, and fermented materials (old noodles, some called flour fertilizer, or yeast) should also be controlled in combination with the fermentation time and room temperature at that time.

3. Knead the dough. This step can not be underestimated, whether it is a machine or a hand, kneading dough must achieve the "three light" - face light, hand (machine) light, basin (container) light, generally do these three points, the process of kneading the dough is basically in place, in order to be better, after reaching the "three lights" and then knead for a few minutes, such a dough fermentation is uniform and fluffy.

4. Production process. After the dough is fermented, it is necessary to knead the dough for the second time until the porosity produced during the dough fermentation is "kneaded" off, and then wake up for a few minutes, press the dough with your fingers, and feel very elastic, then the dough is shaped, basketed and steamed on high heat for 15-20 minutes (according to the size of the steamed bread).

The steamed buns made according to these requirements are strong and delicious. But in the production process, we must pay attention to whether the amount of water is appropriate, you can let a steamed steamed bun cool and break it to taste, observe, to see if it is the extreme, strong, just look at the water and noodles, a little more will stick to the teeth, a little less will fall slag, if there are no of these two, then this steamed bun is strong.

The steamed bun dough method has zero failure, remember that the ratio of flour and water is 2:1, and then add 5% of the flour to knead the dough.

To make steamed bread, 10 grams of flour and yeast, 300 grams of warm water, and 5 grams of sugar.

Learn professional snacks and go to a good school early.

A pound of dry flour should use 4 taels of water, more is soft, less is hard.

How much water is put into a pound of noodles to make steamed buns.