馒头包子 栏目内容
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手撕面包
- 手撕面包
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81194
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2017-03-24
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表面层次分明，金黄金黄的颜色的面包。安琪半干高糖酵母活细胞率高,风味好,耐糖性好,适合做各种冷冻面团的面包和高糖的面包
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产品特色
表面层次分明，金黄金黄的颜色的面包。安琪半干高糖酵母活细胞率高,风味好,耐糖性好,适合做各种冷冻面团的面包和高糖的面包
配方:RECIPE
制作程序:Process
配料
Ingredient
烘焙百分比（%） Percentage
重量g Weight
高筋粉
Bread flour
90
900
低筋粉
Cake flour
10
100
安琪高糖半干酵母
Angel high-sugar semi-dry yeast
1.5
15
安琪冷冻面团改良剂
Angel frozen bread improver
0.5
5
老面团
sponge dough
25
250
白砂糖
Sugar
10
100
盐
Salt
1.2
12
鸡蛋
egg
12
120
麦淇淋
margarine
12
120
冰水
Ice water
45
450
包油
酥片油
25
500
面团制作：除盐和油以外的原料放入和面缸，慢速3分钟，快速2分钟，加入盐和油，打到面筋扩展到八成，控制面团温度在22-24℃。
Mix all ingredients(except salt and margarine) for 3 minutes at low speed and 2 minutes at high speed ,then add salt and butter, mix until not fully developed. Dough temperature should be around 22-24℃.
分割面团：2000g/块，压成长方形，放入冷柜12小时。
Cut the dough into 2000g each, roll them into a rectangle, then refrigerate overnight.
面团成型：每块包甜片油500g,在酥皮机上压三折三次，成长60CM,宽40CM。卷成条,切300克/块，放入六寸蛋糕模里面，醒发。
Fold the dough into thirds three times, and roll the dough into a 1500px-by-1000px rectangle, then roll the dough.
Cut the dough into 300g each, and put them into a six-inch cake tin.
Proof at 32-34℃ and 75-80% humidity for about 2 hours.
最后发酵：，湿度75-80%。
醒发2小时左右.
发酵完成后。表面刷鸡蛋，进行烘烤。
Brush eggs on the top of dough after proofing.
烘烤温度：上火190℃，下火180℃
Baking:190/180℃ and 30 minutes.
烘烤时间：30分钟
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产品特色
表面层次分明，金黄金黄的颜色的面包。安琪半干高糖酵母活细胞率高,风味好,耐糖性好,适合做各种冷冻面团的面包和高糖的面包
配方:RECIPE
制作程序:Process
配料
Ingredient
烘焙百分比（%） Percentage
重量g Weight
高筋粉
Bread flour
90
900
低筋粉
Cake flour
10
100
安琪高糖半干酵母
Angel high-sugar semi-dry yeast
1.5
15
安琪冷冻面团改良剂
Angel frozen bread improver
0.5
5
老面团
sponge dough
25
250
白砂糖
Sugar
10
100
盐
Salt
1.2
12
鸡蛋
egg
12
120
麦淇淋
margarine
12
120
冰水
Ice water
45
450
包油
酥片油
25
500
面团制作：除盐和油以外的原料放入和面缸，慢速3分钟，快速2分钟，加入盐和油，打到面筋扩展到八成，控制面团温度在22-24℃。
Mix all ingredients(except salt and margarine) for 3 minutes at low speed and 2 minutes at high speed ,then add salt and butter, mix until not fully developed. Dough temperature should be around 22-24℃.
分割面团：2000g/块，压成长方形，放入冷柜12小时。
Cut the dough into 2000g each, roll them into a rectangle, then refrigerate overnight.
面团成型：每块包甜片油500g,在酥皮机上压三折三次，成长60CM,宽40CM。卷成条,切300克/块，放入六寸蛋糕模里面，醒发。
Fold the dough into thirds three times, and roll the dough into a 1500px-by-1000px rectangle, then roll the dough.
Cut the dough into 300g each, and put them into a six-inch cake tin.
Proof at 32-34℃ and 75-80% humidity for about 2 hours.
最后发酵：，湿度75-80%。
醒发2小时左右.
发酵完成后。表面刷鸡蛋，进行烘烤。
Brush eggs on the top of dough after proofing.
烘烤温度：上火190℃，下火180℃
Baking:190/180℃ and 30 minutes.
烘烤时间：30分钟
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