Decription:
Name: Steamed Bun Making Machine
Weight: 13KG
Packing Size: 54.5X24.5X34 cm
Food Contact Material: Stainless Steel + PE
Dimension(L*W*H):30*16*34 cm
Bun Making Machine + Small Mold : 15-25g mold cup, inner diameter 5cm
Bun Making Machine + Medium Mold : 25-55g mold cup, inner diameter 5.7cm
Bun Making Machine + Large Mold : 35-75g mold cup, inner diameter 6.2cm
Features:
1. They are made of food contact materials stainless Steel + PE , please rest assured
2. Pressing Mold can be replaced.You can change the size anytime.Durable and easy to clean.
3. There is a non-slip pad at the bottom to protect your table and make it easy for you to make buns.
4. It‘s easy to make different types of buns.
Package Includes:
1 x Bun Making Machine + 3 x Mold(Small 、Medium、Large)
Note:
1. Instructions for using the shell press machine
Before use, clean the machine. A small amount of vegetable oil (edible oil) can be applied to the white mold cup, pressure head, and hand pressure rod gear to make the machine more lubricated and smooth. The screws below the mold cup can adjust the uneven thickness of the leather during the pressing process. Before use, fix the machine with a fixing clip on the table or tabletop to make it secure and easy to use.
2. Instructions for using the closing machine
Please clean the machine before use. You can apply a small amount of salad oil to lubricate the sealing plate at the sealing area to make it smoother. You can also adjust the four black screws on the cover plate to make it smoother to use. The triangular piece inside the mouth closing machine can be removed for cleaning, and after drying, the notch should be installed facing downwards. Do not disassemble the piece with screws. After use, clean the body for maintenance purposes when not in use.
3. The small mold is suitable for 10-25 grams of skin, the medium mold is suitable for 20-55 grams of skin, and the large mold is suitable for 30-75 grams of skin. When using this baozi machine to make baozi, the dough should not be too thin, and try to add 500 grams of flour and water without exceeding 250 grams.
4. After making buns every day, wipe the machine clean!!!
5. The flour is best to be proofed once and steamed directly after ferment
6. Add 3-5 grams when pressing the dough, and cut it off Awhen sealing
7. Don't let it stuffing up
a. When sealing, do not seal it flush with the filling.
b. At the same time as the sealing and pulling the lever, hold the dough as far as possible and release the hand as far as possible, let the dough rely on the closed mouth to pinch itself off and fall into the palm of the palm, do not hold the dough.