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.