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 flour90900低筋粉Cake flour10100安琪高糖半干酵母Angel high-sugar semi-dry yeast1.515安琪冷冻面团改良剂Angel frozen bread improver0.55老面团sponge dough25250白砂糖Sugar10100盐Salt1.212鸡蛋egg12120麦淇淋margarine12120冰水Ice water45450包油 酥片油sheet magarine25500 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