With the globalization of the market, China's food has come to the dining tables of different countries and races, among which steamed buns are favored by overseas markets. The demand for large-scale production of steamed stuffed buns in catering and food factories continues to rise. 

Traditional hand-made steamed buns can no longer meet the needs of large-scale and standardized production. Relying on the broad market prospects, Orange Mech has launched a fully automatic bun machine, which can make a variety of baozi ingredients and specifications, which can meet the needs of commercial stores and large assembly lines. Here I will teach you how to make baozi.

An automatic bun-making machine is an automatic production equipment that integrates stuffing and flower shaping, and its stuffing and flower shaping can completely replace labor. The equipment is made of food-grade stainless steel, which is clean and hygienic. You can inject vegetarian stuffing and meat stuffing; just put the stuffing into the corresponding hopper. 

In addition, The front end of the bun machine can be equipped with a dough mixer and a bowl chopper, and the back end can be equipped with a pillow-type packaging machine and a quick freezing machine to package and freeze the finished product, which is convenient for storage and transportation.

Check whether the equipment voltage is matched, whether the line connection is correct and whether the cable is damaged. Clean up impurities and residues inside and outside the fuselage; Check the state of dough and stuffing: the dough is moderately soft and hard, and there is no dry knot or adhesion. The stuffing shall be free from caking and peculiar smell and shall be put into the hopper, respectively, and the hopper shall be ensured to be free from blockage.

After confirming the parameters, start the automatic operation mode, and the equipment will automatically complete the processes of flour feeding, stuffing filling, flower kneading and molding, etc., and personnel need to be on duty all the time to replenish dough and stuffing in time to avoid the machine idling for a long time.

Observe the state of the finished product. If the steamed stuffed bun is deformed, exposed, and folded irregularly, stop the machine in time and adjust the parameters.

After the work is finished, wait for the equipment to process the remaining dough and stuffing, then turn off the power supply and air supply, disassemble the detachable parts, rinse them with a high-pressure water gun, dry them, reassemble them, wipe the surface of the fuselage, clean up the residual garbage under the machine, and make a clean record to avoid the residual materials breeding bacteria and affecting the next production.

In order to ensure the quality of steamed stuffed buns and improve the production efficiency, it is necessary to flexibly adjust the parameter settings according to the size of the steamed stuffed bun and the characteristics of the dough and stuffing. The following are the standard parameters and adjustment skills, which are suitable for the full-automatic steamed stuffed bun machine of Orange Mech Group.

Sheet thickness setting: The thickness of the dough is adjusted to 2.5 mm-3.5 mm, which is suitable for most steamed stuffed bun specifications; the filling amount of stuffing is adjusted according to the weight of the steamed stuffed bun.

Filling suggestion: The conventional 50g steamed stuffed bun is filled with 15-20g of stuffing, and the 60g steamed stuffed bun is filled with 20-25g of stuffing, and the weight error is adjusted to 1%; the extrusion molding speed is set to medium speed, which can be slowed down for the first trial run, and then the molding can be accelerated slowly according to the molding effect.

Steamed baozi ingredients can be divided into salty-tasting and sweet-tasting: fresh meat buns, vegetable buns, and other salty-stuffing buns. The filling amount can be slightly higher (accounting for 35%-40% of the total weight of the steamed stuffed bun), and the thickness of the dough can be adjusted to 3.0-3.5 mm to prevent stuffing exposure.

The filling amount of sweet stuffed buns, such as bean paste buns and milk yellow buns, is controlled at 30%-35%, and the thickness of the dough is 2.5-3.0 mm to ensure the soft and waxy taste.

When the dough is dry, the thickness of the dough is properly reduced to reduce the molding speed. When the dough is thin (with high water content), adjust the thickness of the dough to improve the molding speed and avoid adhesion. When the filling is thin, reduce the single filling amount, speed up the molding speed, and prevent the filling from overflowing.

During the production of quick-frozen steamed buns, the molding speed can be increased to 40-50 pieces/minute, and the shape and specifications of steamed buns are unified, which is convenient for subsequent quick-freezing and cold storage.

After adjustment, press the "Save" button on the control panel to save the parameters as corresponding category modes (such as fresh meat package mode and bean paste package mode), which can be directly called for subsequent use. If there is an error in the parameters, press the "Reset" key to restore the default settings and re-debug so as to avoid misoperation affecting production.

Universal Dough Preparation Formula：

All-purpose flour: 1500g

Instant yeast: 15g

Baking powder: 50g

White sugar: 30g (fermentation accelerator)

Salt: 15g (gluten enhancer)

Lard / vegetable oil: 10g (anti-sticking and softness retention)

Warm water: 750g 

prepare ahead of schedule

Pork: 1300 g (fat-to-lean ratio 3:7)

500g of scallions (select fresh scallions without yellow or dry leaves)

60g of ginger root (peeled, fresh yellow ginger)

Seasoning ingredients: 65g of light soy sauce, 25g of dark soy sauce, 40g of oyster sauce, 32g of salt, 16g of sugar, 6g of spiced salt, 28g of sesame oil

Fresh water: 400g

Key point: Moisture content is ≤ 40%; it does not disintegrate. Remove meat tendons to prevent blockage.

production procedure

1) Use the dough mixer to mix the flour and its ingredients in the prescribed proportions and let them rise.

2) Use a meat grinder to rapidly chop the pork together with the seasonings, achieving a smooth mixture.

Put the prepared dough and the filling separately into the hopper.

prepare ahead of schedule

Mushroom and Green Vegetable Filling (Vegetarian Filling) 1) Green vegetables, 1600g (Need to be quickly blanched)

180g dried mushrooms (soaked and washed)

300g of dried tofu

Seasoning ingredients: Salt 35g, Oyster Sauce 30g, Sesame Oil 25g, Chicken Essence 18g, Soy Sauce 45g

production procedure

1) Use the dough mixer to mix the flour and its ingredients in the prescribed proportions and let them rise.

2) Use a food processor to finely chop the mushrooms, green vegetables, tofu, etc., and mix them together.

3) Put the prepared dough and the filling separately into the hopper.

prepare ahead of schedule

1000 grams of red beans

Cooking oil: 180g

White granulated sugar 450g

Appropriate amount of clean water

Production procedure:

1）Use the dough mixer to mix the flour and its ingredients in the prescribed proportions and let them rise.

2）The red beans are ground into powder. Then, the bean paste, sesame seeds, white sugar, etc. are mixed together.

3）Put the prepared dough and the filling separately into the hopper.

prepare ahead of schedule

Eggs 600g

Fine granulated sugar, 320g

Pure milk 600g

Full-fat milk powder 80g

cornstarch, 80 g

160 grams of butter

production procedure

1）Use the dough mixer to mix the flour and its ingredients in the prescribed proportions and let them rise.

2）Mix the eggs and sugar well until they are fully dissolved. Then add the milk, powdered milk, flour, starch, and butter and stir well. Pour through a sieve to remove any lumps.

3) Put the prepared dough and the filling separately into the hopper.

Note: Taking 100 finished products as one batch for example

The above is the recipe for making steamed buns by hand. If you want to make steamed buns in large quantities, it is inevitable that you can't keep up with them by hand. Then you need a machine to help you finish this heavy work. You can consider Orange Mech's automatic steamed bun machine, which can bring you high production capacity, high standards, and high efficiency.

Equipped with a clean and intuitive control panel featuring one-touch parameter configuration, the machine enables rapid proficiency without prior specialized technical expertise. It supports precise adjustment of dough-to-filling ratio, individual baozi weight, and production output speed. The integrated memory function can store multiple customized production recipes, eliminating the need for tedious repeated parameter adjustments when switching between different fillings (including pork buns, vegetable buns, red bean paste buns, and more).

A single operator can fully monitor and manage the entire machine independently, resulting in substantial reductions in labor training expenses and operational manpower requirements.

The highest production capacity of the bun machine can reach 3000 pieces/hour, far exceeding the labor efficiency, and it can easily meet the peak order demand of breakfast shops, chain stores, and central kitchens. Adopt an independent motor to drive the flour feeding, stuffing, and molding system, which is stable and not stuck, supports long-term continuous operation, and adapts to all kinds of dry and wet fillings.

The contact parts between the whole machine and the ingredients are made of 304 food-grade stainless steel, which is corrosion-resistant and not easy to rust and meets the food hygiene standards. The surface is smooth and easy to clean, there is no sanitary dead angle, the disassembly is simple, and the daily cleaning and maintenance are convenient, effectively avoiding the breeding of bacteria and ensuring food safety.

The steamed buns made by the bun machine have bright and delicate skin, neat and full pleats, and uniform size, and the products are comparable to manual ones and more stable. The size of the steamed stuffed bun can be achieved by changing the steamed stuffed bun mold. In addition to steam bun molds, it can also make stuffed foods such as steamed buns and pumpkin cakes, which have multiple functions and high equipment utilization rates.

The fuselage design is compact, light, and flexible; easy to carry and install; suitable for all kinds of production sites; and the failure rate of core components is low, which is convenient for maintenance and disassembly, reducing downtime losses. Compared with manual labor, it can save more than 80% of labor costs, and it is cost-effective for long-term use.

Only with high-quality steamed stuffed bun ingredients and high-quality steamed stuffed bun machinery and equipment can we make delicious steamed stuffed buns that make customers linger. Orange Mech can provide you with just that. 

Orange Mech’s bun machine has stable performance and is suitable for all kinds of fillings so that each batch of buns keeps a stable taste and appearance. From dough mixing and stuffing filling to molding, the whole process of standardized production can not only greatly improve production efficiency but also avoid manual operation errors so that you can easily realize large-scale and high-quality steamed stuffed bun production, which is an ideal choice for catering enterprises and food factories. Have you learned how to make baozi now?