Ladies and Gentlemen, the feelings of Shandong people for steamed buns are engraved in the bones. In the morning, a bowl of porridge is paired with hot steamed buns, and in the vegetable soup at noon, it is exciting! If you want to talk about why our Shandong steamed buns are so unforgettable, the old noodle making process behind them has contributed a lot. Today, I will talk to everyone about this old craft that has been passed down for many years, and how our PACE Sanhao steamed bun machine PACE can make old noodle steamed buns both retain the old flavor and easily make it in batches, allowing more people to taste this authentic fragrance. Laye-faced steamed buns: The mellow taste of traditional craftsmanship    In Shandong, the older generation of steamed buns pays attention to 'old noodles being the boss'. What is old noodles? The dough is not simply made with yeast, but a 'noodle primer' carefully cultivated by white wine and sorghum. After time of fermentation, the dough has a natural smell of acid and wheat. The old master used to make steamed buns based on years of experience: Smell whether the smell of fermentation is positive, see whether the state of the dough is in place, and cut it to see whether the internal pores are uniform. This work takes seven or eight years, and I really can't figure out the way.

old noodle steamed buns are delicious, but there are many difficulties. First, it takes time. It takes most of a day to make old noodles to ferment and knead. You also have to keep an eye on the temperature and humidity. If you are not careful, it will be easy to roll over. Secondly, the technical requirements are high, and the formula has to be adjusted for different flours and different weather conditions, which is difficult for novices to master. Therefore, authentic old noodle steamed buns are becoming increasingly rare on the market. If you want to eat authentic ones, you often have to spend a lot of thought.

As a native of Shandong, we always felt a pity to see the craftsmanship of laomian steamed buns slowly fading out of sight. So we wondered if we could combine the traditional laomian craftsmanship with modern machines so that more people could eat the taste of the old without having to be stumped by cumbersome procedures? Here comes the Sanhao steamed bun machine! We did not change the traditional craftsmanship, but used technology to quantify and standardize the key links of the old craftsmanship, so that the production of lao-noodle steamed buns no longer 'depends on the weather.'

talks about the making of old noodles first. We still use white wine and sorghum to cultivate the dough as a starter to ensure that the fermented dough has the natural mellow aroma. The difference is that we have converted the traditional ratio controlled by experience, such as different temperatures and the amount of old noodles under flour, into specific reference values. Take the climate north of the Yellow River for example, we have tried countless times and summarized a set of parameters suitable for the local area. Whether you are a novice or want to make steamed buns in batches, you can follow the steps and avoid detours.

talks about the key alkali link. This step directly affects the taste of steamed buns-less alkali will make them sour, and more alkali will make them bitter Traditional practice is that

relies on the hand feel of the old master. Our steamed bun machine is equipped with precise weighing recommendations., one pound of flour will be 3 to 4 grams of alkali (fine-tuned based on flour quality and temperature), so that everyone will have an idea in their minds and no longer have to make blindly estimates based on their feelings. Use Sanhao steamed bun machine to make old noodles steamed buns: deliver good goods in three simple steps   Place Many old ironies are worried: 'The old face is so soft, can the machine handle it? Will the steamed buns be chewy? 'Sanhao tells you that as long as you choose the right machine, the equipment will change the hardness and hardness according to the number of kneading times. Our Sanhao steamed bun machine

is specially designed for the characteristics of old dough. The rolling structure and anti-stick coating are all worked out. The dough can be formed smoothly in the machine. Whether it is round or square, it is made regularly, and it tastes as firm and has the aroma of wheat as it is kneaded by hand. How to operate ? It is done in three steps:  

Prepare old noodles: According to our method, use white wine, sorghum and flour to knead dough, ferment until the dough exudes a natural sour aroma, and press it with your hand to slowly rebound You don't have to guard this step, adjust the time according to the temperature. It's okay, worry about it!2. Ginseng alkali kneading dough: Break the old dough into small pieces, add new flour and appropriate amount of alkali, and put it into Sanhao steamed bun machine. The machine will automatically knead and roll it multiple times to make the dough more muscular, which is better than kneading it by hand. Even, save energy, and you can finish the kneading process in half an hour.

3. Shaping and steaming: After the dough is formed, put it directly into the steaming box and steam for about 30 minutes. If you want to quick-freeze and preserve it, freeze it directly after forming and steam it when eating. It is similar to fresh ones. However, we still recommend eating it as soon as possible. Fresh lao-noodle steamed buns have a more aroma! Why do old iron people like to use Sanhao steamed buns?

- Retain the old taste: Adhere to the traditional noodle process and do not use additives. The steamed buns made are the taste of home when I was a child. They have a strong wheat flavor and a solid taste, and the sweeter they chew.

- saves time and effort: from kneading to forming, the machine will help you do it, so you don't have to get up in the early morning to knead the dough. Processing plants, small workshops, and steamed buns are all suitable, and the efficiency is much higher.   

is highly adaptable: No matter what kind of flour you use in the north or the south, we can adjust the parameters to make lao-noodle steamed buns that suit local tastes.

The old iron in front of the screen, the aroma of the old noodles steamed buns is hidden in the chewiness of every bite and in the fireworks in your memory. I hope to use our Sanhao steamed bun machine to find this aroma of wheat, so that we can bring the taste of the old noodles steamed buns to more people. If you want to know more about the old iron, you can use private messages in the background or messages in front of the screen to let us communicate and discuss together!