At a time when the catering industry is gradually recovering, steamed buns have become the focus of attention of many entrepreneurs. Among them, quick-frozen green steamed buns have brought new possibilities to the catering business model due to their convenience and good taste and are favored by practitioners. It effectively solves the problems of poor taste and poor sales appearance of traditional cooked frozen buns after re-steaming. Whether it is for large-scale assembly line production in the factory or multi-store and multi-stall chain operations, it provides an effective and feasible solution. So, how to make delicious frozen green buns with the help of machines, and what formula secrets are contained?

In the early stage of making quick-frozen green steamed buns, chose the machine. Currently, there are many types of steamed bun machines on the market, which can be mainly divided into two categories: multi-functional and hand-imitation. Most of the multifunctional steamed bun machines adopt a auger pushing method. This forming principle has certain limitations when processing quick-frozen green gluten buns. During the production process, the extrusion of the auger can easily destroy the gluten structure, causing damage, causing the buns to collapse and deform after being frozen and steamed. It is difficult to achieve the ideal quality, so it is not suitable for the production of quick-frozen green buns. Practitioners who want to engage in the production of quick-frozen green buns can directly exclude them.

and Sanhao Hand-Imitated Steamed Bun Machine is more suitable for the production of quick-frozen green steamed buns. The reason why it is called manual imitation is because its pressing structure and forming principle simulate the process of hand-made steamed buns. This type of machine adopts rolling forming and conveying methods. When making steamed buns, the integrity of green gluten can be maintained to a large extent and damage to gluten is reduced. The complete network not only helps the steamed buns maintain their shape during the quick-freezing process, It can also lock the steam during steaming, making the buns expand and plump, and have a soft and chewy taste. However, it should be noted that although many steamed buns machines on the market claim to be handmade models, in actual use, different brands and models of machines have great differences in detail design, production process, etc. If they only make ordinary steamed buns, these differences may have little impact, but for the production of quick-frozen green steamed buns with higher requirements, careful screening is needed. Some improved and iterated handmade steamed buns machines fully consider the characteristics of quick-frozen green buns in their design. Their structure and forming principles have been optimized to better adapt to the production process of quick-frozen green buns.

After finished talking about the machine, he then analyzed the formula of the quick-frozen steamed buns in detail. Taking the amount of common ingredients as an example, one pound of flour is mixed with fifty taels of water (different flour varies). This ratio has been verified in practice and can make the dough reach the right hardness. 5 grams of yeast is the key to promoting dough fermentation. The yeast breaks down sugar in the dough and produces carbon dioxide and alcohol. The carbon dioxide gas causes the dough to expand and ferment, forming a rich stomatal structure, which makes the buns fluffy and soft. A proper amount of yeast can ensure The dough is fully fermented within a suitable time, but the fermentation is insufficient, and the buns are small in size and firm in taste; if the fermentation is excessive, the buns will have sour taste and easily collapse. The addition of 3 grams of white sugar not only adds a hint of sweetness to the steamed buns, but more importantly, provides nutrients for yeast fermentation and accelerates the fermentation process. At the same time, the white sugar undergoes a caramelization reaction at high temperatures, which can improve the color of the steamed buns. The surface presents an attractive golden yellow color and the flavor is more mellow. 3 grams of baking powder is a 'little helper' to enhance the fluffy degree of the dough. When exposed to heat, it will undergo a chemical reaction, releasing a large amount of gas, further expanding the dough, making the buns larger and softer during the steaming process.

When prepares the model and accurate formula of the Sanhao steamed bun machine that suits him, he can start making quick-frozen green steamed buns. Put the flour, sugar, and baking powder into a container, mix well, and ensure that all ingredients are mixed well. Next, add the yeast and water and continue to stir until the dough is smooth and non-sticky. Place the kneaded dough in a clean container, cover it with a damp cloth or plastic wrap, and place it in a warm and moist environment for basic fermentation. Fermentation time will be affected by factors such as temperature and yeast activity. Generally speaking, when is fermented for 1 - 1.5 hours in an environment of 25 - 30℃, the dough volume will expand to 1.5 - 2 times of the original , showing a honeycomb shape, which means that fermentation is completed. After fermentation is completed, divide the dough into dough strips that suit you, put them into a Sanhao imitation handmade steamed bun machine, and through the machine's rolling, forming and other processes, make standard green buns. The prepared raw buns should be quickly put into a quick-freezing cabinet or cold storage for freezing and storage. The freezing temperature is generally controlled at around -45℃. In this way, whether it is transported to a store or a stall, it can be steamed on site to ensure that the buns present a good taste and effect.

The machine production of Sanhao quick-frozen green buns is closely linked to the specific formula, and the two complement each other. Only by reasonably selecting the machine, accurately grasping the formula, and strictly following the production process can high-quality quick-frozen green buns be produced. This will not only help practitioners gain an advantage in the highly competitive steamed buns market, but also bring consumers delicious and delicious frozen green buns and lay a solid foundation for the road to catering entrepreneurship. If you are still confused or confused about the speed of raw steamed buns, you can discuss it through leaving messages in front of the screen, or you can collect or forward this article to those around you who need it.