formula：
1.High protein flour and plane flour（ration 6:4）
2.water(27%)
3.citrine（or your chosen pigment ,weighed with water）
pressing method:
1.put the formulated flour and water into a blender to make dough.
2.Put the dough into a dough belt press, first adjust the machine pressing roller to make pressed dough belt about 10mm.
3.Repeat the pressing process 2-3 times, then adjust the machine pressing roller to make pressed dough 4-5mm.
4.Repeat the pressing process 2-3 times, then adjust the machine pressing roller to make pressed dough 2-3mm.
5.Finally , adjust the machine pressing roller to make sure the pressed dough belt meets required thickness (generally about 1mm), put dry flour under the dough belt coming out from the machine to make dough wrappers easily separated from each other .
Post time: Sep-06-2019