Manual Steamed Bun Maker Momo Making Machine

  

Small mold:10-25g Medium mold:25-55g Large mold:30-75g this weight of the bun skin; 1. What's grams of the conventional dough crust without fillings you make now? The filling can only put 50%-55% of the dough 3.

The ratio of flour to water: 500 grams of flour, 240-260 grams of water, adhesion will occur if it exceeds 260 grams The following precautions for use 1. The flour is best to be proofed once and steamed directly after ferment 2. Add 3-5 grams when pressing the dough, and cut it off when sealing Don't let it stuffing up 1.

When sealing, do not seal it flush with the filling 2. 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.