chinese momo making machine pork buns moulding maker vegetable baozi steamed stuffed equipment

1. the flour is 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