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
产品特色甜软的面包，配上各种配料，调和成亚洲人喜欢的口味。此款面包用了安琪金高糖酵母和安琪A800改良剂.配方 Recipe制作程序：Process:配料Ingredient烘焙百分比（%） Percentage重量gWeight面包粉Bread flour1001000安琪金高糖干酵母Angel high-sugar dry yeast110A800面包改良剂A-800 Bread Improver0.55白砂糖sugar20200淡奶油Whipping cream880鸡蛋Egg10100老面种Sponge dough30300盐Salt110奶油butter12120水Water40400 注:蔓越莓馅料：酥油：200G,糖粉：200G,奶粉：200G,蔓越莓：200G.拌均匀.Remark: Cranberry fillingButter: 200g, Sugar powder: 200g, Milk powder: 200g, Cranberry: 200g, mixing well面团制作：除盐和油以外的原料加入和面缸，慢速3分钟，快速4分钟，加入盐和油，打至面筋完全扩展，控制面团温度在26-28℃。Mix all ingredients(except salt and butter) for 3 minutes at low speed and 4 minutes at high speed then add salt and butter, mixing until the dough fully developed. Dough temperature should be around 26-28℃.分割面团：65g/个，滚圆，松弛15分钟。Divide the dough into 65g each, roll them into a ball, rest for 15 minutes.面团成型：五环芝士，芝士培根，奶油爱心，榛子玉兔，非常六加一，核桃立方。Shaping: Five circles cheese, Baconic cheese, Butter loving heart, Filbert Jade rabbit, Extraordinary six plus one, Walnut cube.(此外不知怎样校正)最后发酵：36-38℃，湿度80-85%。醒发时间:90分钟左右。Proof at 36-38℃ and 80-85% humidity for 90 minutes. 发酵完成后表面刷鸡蛋,装饰后，进行烘烤。Brush egg on the top of dough after proofing, then bake.烘烤温度：上火190℃，下火180℃烘烤时间：13分钟Baking:190/180℃ and 13 minutes.
配方 Recipe制 作 工 艺 process 配 料Ingredient烘焙%重量（g）面包粉Bread flour80800蛋糕粉Cake flour20200安琪高糖干酵母Angel high-sugar dry yeast220盐Salt220无盐黄油Unsalted butter30300全蛋Whole egg50500A-800面包改良剂A-800 Bread Improver0.55砂糖sugar10100朗姆酒Rum110水Water10100提子干Raisin20200橙皮丁Granulated flavedo10100 乳酪卡士达馅搅拌：除黄油外，加入所有原料搅拌，先慢速3分钟快速5分钟，再将黄油分次加入慢速2分钟快速8分钟。Mix all ingredients except unsalted butter for 3 minutes at low speed and 5 minutes at high speed, then add butter for 3 times respectively, then mix the dough for 2 minutes at low speed and 8 minutes at high speed.面团温度应控制在24℃左右。Dough temperature should be controlled around 24 ℃基本发酵：30分钟后放入冰箱里，翌日使用（当天使用时，搅拌结束后马上放入冰箱里3小时后可以使用）If you use this dough next day, keep it in refrigerator after 30 minutes; if you use it the same day , keep it in refrigerator for 3 hours.分割:80gCut the dough into 80g each and roll them into a ball.中间发酵:20-30分钟Intermediate proofing :20-30 minutes成型：包入乳酪卡仕达酱 20g，魔方模底部撒上杏仁片，面团放入模具Roll up to enclose cheese custard, sprinkle sliced almond on the bottom of tins, then put the dough into tins.最后发酵30℃50-60分钟，湿度75%，面团发酵至模型的8成proof at 30℃ and 80% humidity for 50-60 minutes. Proof to 80% of tin volume,then bake it.操 作 条 件 Baking烘烤 180/180 16－20分钟，烤完后打开盖子，在模型中冷却，脱模，表面筛上糖粉Baking：180 ℃ for 16-20 minutesOpen the cover of tin, cool in the tin then take out the bread and sift sugar powder on the top of bread.
配方RECIPE制 作 程 序 Process 原 料 名 称Ingredients烘焙%Baker’s Percentage重量g中种面团Sponge dough面包粉Bread flour 700安琪高糖干酵母Angel high-sugar dry yeast 10食盐Salt 2蛋清Egg white 150水Water 250牛奶Milk 100主面团 Main dough面包粉Bread flour 100蛋糕粉Cake flour 200A800改良剂A-800 Bread Improver 3砂糖sugar 60食盐Salt 10水Water 200乳化白奶油White margarine 100合计Total 中种面团制作：Sponge dough所有原料搅拌慢速4分钟成团即可，发酵：温度28℃,时间：4小时Mix all the ingredients of sponge dough for 4 minutes at low speed, then proof at 28℃ for 4 hours主面团制作：Main dough面种、糖、盐，水拌匀加入面粉慢速4分钟，快速3分钟加入乳化白奶油慢速2分钟，快速2－3分钟即可。面团温度26－28℃,中间发酵时间：30分钟；Mix sponge dough, sugar, salt and water for 4 minutes at low speed and 3 minutes at high speed; then add white margarine to mix for 2 minutes at low speed and 2-3 minutes at high speed. Dough temperature should be 26℃-28℃，bench time is 30 minutes.分割120克／个，滚圆，松弛15分钟，成型摆盘。Divde the dough into 120g each, roll them into a ball and rest for 15 minutes, then shape.发酵：温度35℃,时间60分钟Proof at 35℃ for 60 minutesmixing and proofing time could be adjusted.(Depends on your mixer and proofer) 操 作 条 件 Baking process 耐烘烤布丁馅：百钻即溶吉士粉100克水 350克拌匀即可Pudding Filling Baker dream Instant Custard Powder 100gWater 350gMix them well表面用耐烘烤布丁馅装饰烤焙：上火170℃，下火200℃，15min。冷却后切开加入夹心奶油Squeeze pudding filling on the top of dough.Baking:170/200℃ and 15 minutesCut the bread and squeeze some cream inside.