2015.7.16 Hongrui mechanical tell you why hand-made Liangpi Liangpi not chewy or sticky stocktaking down before exposing Hongrui machinery Liangpi machine manufacturers Liangpi everyone talked about the practice, have not done a lot of people are doing manual Liangpi Liangpi Since when is not clear in the middle of some local details need to pay attention, may lead to make Liangpi there will not chewiness, a stirring on the broken, cracked Liangpi Liangpi Liangpi stick pan or exposing not down and so on. Today Hongrui machinery came to help us analyze in detail this for several reasons. Liangpi reasons exist not chewy generally have three; one is too small furnace, the temperature is not enough, not cooked. Second, the long steaming time, steam before. Third, do Liangpi batter too thin. Liangpi if unfamiliar words that quality is not good, this will not elaborate. A lot of people cover the pot when steaming, fear unfamiliar, want more steam for a while, but more steamed while steamed, and will result in poor quality Liangpi. Below that we have for this reason cracking. Slurry is too thin, it Liangpi quality is not good. This should be everyone knows, but does not know the proportion, I'll tell you: a pound of flour is generally a slurry just 2.5 pounds Liangpi (with Hongrui Liangpi machine can do 2.8-3 pounds), you can advance to the flour that good, finally weigh in enough flour batter pounds corresponding number of 1: 2.5. A stir on the broken and cool skin cracking; heat is generally the reason, if you heat a small, short steaming time unfamiliar, but a long time to steam before. Therefore, we recommend to open a large furnace, generally 5-8 ounces of cold noodle cover and steaming about 1 minute. Large furnace high temperature to make the best quality Liang Pi. Long shelf-life time. Liangpi sticky stocktaking not expose yourself to look down for four reasons; one, did not brush oil on the plate, two, too much moisture poor oil quality will not achieve lubrication. Third, the batter is too thin, resulting in the batter plate inside the brush after import oil will drift up, because the oil is lighter than water, the equivalent of not brush oil. Four, or steamed, and if steam a long time, Liang Pi not only crack, but also stick to the plate. Overall, the most important thing is the heat, that is to say the temperature, high temperature, then cover and steaming one minute, steamed Liangpi drum with foam, which is made out Liangpi most chewy, temperature low not bubbling, steaming a long time and bad. Friendly ANSWER: Some people have questions about how to manually steam for 1-2 minutes, and seconds Hongrui Liangpi machine can? A: Hong Rui Liang Pi machine is high-temperature steam production, built-in high heat mining equipment. Under the circumstances of high temperature steam into the steam transport cabin instantly put Liangpi fight cooked, so Liangpi more chewiness, taste better, shelf life is increased. Use Hongrui Liangpi Liangpi machine do not need to add anything, and long shelf life make Liangpi time, at room temperature environment, put 2-3 days will not crack, off constantly, for 2-3 days and placed the taste is still not much Variety. 

keywords: Liang Pi, bran machine, noodle machine,