Fermented glutinous rice steamed buns are deeply loved by diners for their unique sweet taste and soft texture. In industrial production, the use of splitting and rounding machines can greatly improve production efficiency and keep the shape of steamed buns uniform and beautiful. The following is the detailed process of using a splitting and rounding machine to make fermented glutinous rice steamed buns:
1. Raw material preparation
● Wheat flour: Choose high-quality wheat flour to ensure the taste and nutrition of steamed buns.
● Fermented glutinous rice: Homemade or commercially available fermented glutinous rice, rich in yeast and unique wine flavor.
● Yeast: Dry yeast or fresh yeast can be used for dough fermentation.
● Warm water: used to dissolve yeast and activate its activity.
2. Preliminary preparation
● Yeast activation: Add yeast to an appropriate amount of warm water, stir evenly, let it stand for a while, wait for the yeast to completely dissolve and small bubbles to appear.
● Mixed raw materials: Pour the activated yeast water into the flour, then add fermented glutinous rice, stir while pouring until it forms a flocculent dough.
● Kneading dough: Put the flocculent dough on the operating table and knead it into a smooth and elastic dough by hand or with a dough mixer. Pay attention to controlling the temperature and humidity of the dough to facilitate subsequent fermentation.
3. Operation of the splitting and rounding machine
● Equipment preparation: Check whether all parts of the splitting and rounding machine are intact, including the motor, knife disc, belt, etc. Make sure that the equipment has been sprayed with anti-rust paint to prevent rust.
● Dough fermentation: Put the kneaded dough into a fermentation box or a warm place, cover it with a wet cloth or plastic wrap, and ferment it until it is twice as large. The fermentation time depends on the ambient temperature and humidity, generally 1-2 hours.
● Venting and shaping: Take out the fermented dough, put it on the operating table for exhaust, and then knead it into long strips.
● Split and round: Send the dough into the splitting and rounding machine and divide it according to the set weight or quantity. At the same time, the rounding machine will round the split dough to form a uniform steamed bun shape.
● Secondary fermentation: Put the rounded steamed buns into the steamer for secondary fermentation. The secondary fermentation time is generally about 20 minutes, making the steamed buns softer.
4. Steaming and serving
● Preparation of the steamer: Add enough water to the steamer and boil it over high heat.
● Steaming: Put the steamer with steamed buns into the steamer and steam them on high heat for 15 minutes. Pay attention to controlling the heat and time to avoid the steamed buns being undercooked or overcooked.
● Stewing: After steaming, do not open the steamer lid immediately, let the steamed buns stew in the steamer for 5 minutes to keep their soft taste.
● Out of the pot: After stewing, open the steamer lid, take out the steamed buns, and place them in a ventilated place to cool.
5. Finished product inspection and packaging
● Inspection: Check the appearance and taste of the finished fermented glutinous rice steamed buns to ensure that there are no defects and no odor.
● Packaging: Pack qualified fermented glutinous rice steamed buns, and you can choose plastic bags, paper boxes and other packaging materials for easy storage and sales.
Through the above process, using a splitting and rounding machine to make fermented glutinous rice steamed buns not only improves production efficiency, but also ensures the quality and taste of the steamed buns.