牛角面包 羊角面包 黄油可颂

 ——牛角面包——

中文名称：牛角面包

英文名称：CROISSANT

产品编码：

所属类别：丹麦面团

主要食材：高筋粉 黄油 鸡蛋

解冻醒发：解冻醒发

存储条件：冷冻 -18摄氏度

运输条件：冷藏车-18摄氏度

生产厂家：天津永野旭堂食品有限公司

厂家地址：天津市

联系方式：022-83989466

包装规格：

纸箱规格：

重量：

口味：香甜 外酥内软

 

 

特点：在法国非常受喜爱的“牛角面包”（CROISSANT），并不是源起于法国，而是来自其它国度的“舶来品”。严格说起来，在法国，面包是面包，即为法国人所谓的Pain，如国人熟悉的法国面包（Baguette）；但是，如“牛角面包”等奶油面包卷，却是法国人通称的“维也纳甜面包或甜点”

 (Viennoiserie)，有点类似我们的甜甜圈或美式Donuts，有巧克力、果酱、奶油、葡萄干等多种口味。

　　而“维也纳甜面包或甜点”中，Zui为远近驰名的，就是如弯月型的“牛角面包”。这个如弯月型的面包造型的灵感，传说纷云，Zui为人所称颂的是来自土耳其的军队人手一把的“土耳其弯刀”。

 

材料：高筋粉白砂糖天然黄油 鲜酵母 净蛋 精盐 BF-23水

 

烘焙：

1.解冻，解冻有三种方式：A、使用冻藏发酵机：可以自动完成解冻并进行醒发。B、冷藏解冻法：温度3－5℃，湿度75％－85％解冻 C、室温解冻法：先放置在室温解冻，表面微湿到干就进醒发箱发酵，太早放进醒发箱也不好，会影响中心部位产生水汽而导致面团组织不好。解冻温度为15℃-20℃ 2.将解冻好的面包放入醒发箱进行醒发 常规醒发时间为45分钟（具体醒发温度与醒发时间请根据实际情况进行操作）

2醒发（Zui后醒发）

面团Zui后醒发时间为75分钟左右。

（1）醒发的时间根据面团的状况及酵母用量不同，会有一点误差，要以面包体积为准，大约是原来的2倍。醒发过度，面包内部组织不好，颗粒粗，表皮呆白，味稍发酸，存放时间缩短，醒发不足，面包体积小，顶部形成一层壳，表皮呈红褐色，边皮有如燃焦的现象。

（2）醒发的温度是参考值，气候差异，温度可作调整。

（3）目前有很多面包房都是自制的醒发室，靠把水煮沸来提供温度和湿度，水煮沸之后往往会出现湿度太大，有些人还误以为温度越大越好，其实不然，湿度太大会使面包表皮出现气泡，同时表皮的韧性过大，影响外观及食用质量。

3烤焙

参考设定温度：

1、焙烤温度：上火190摄氏度，下火190摄氏度，焙烤时间：10-12分钟。

2、焙烤温度：上火190摄氏度，下火200摄氏度，焙烤时间：10-12分钟。

3、焙烤温度：上火180摄氏度，下火180摄氏度，焙烤时间：10-12分钟。

4、焙烤温度：上火180摄氏度，下火180摄氏度，焙烤时间：10-12分钟。

（1）烤焙要以时间为准，温度并非一成不变，而是可依烤炉的不同性质而做调整，如60克面团做的甜面包，要求烤10-12分钟，面包中心温度才能达到100摄氏度，完全成熟，温度则可依烤炉不同而变化。

（2）烘烤时烤炉温度要设定正确，在所需时间内才能烘烤出松软，多孔，易于消化和味道芳香的诱人食品。

（3）若炉温过高，面包表皮形成过早，会减弱烘烤急胀作用。限制面团的膨胀，使面包成品体积小，内部组织有大的孔洞，颗粒太小，同时，炉温过高，容易使表皮产生气泡并表皮成焦黑色。

（4）若炉温过低，必然要延长烘烤时间，使得表皮干燥，面包皮太厚同时水分蒸发过多，增加烘烤损耗。（具体烘烤温度与醒发时间请根据实际情况进行操作）

 

 

 

永野旭堂食品厂家面向高档西餐厅中式餐厅、面包坊、咖啡店、商超、西饼屋、披萨店、糕点店直销。所有产品只需要解冻醒发再烘焙即可食用，方便、快捷、绿色、环保、健康、美味。

 

 

 

制作：

1.材料：干酵母1又1/3小匙 高筋面粉180克 低筋面粉 20克

糖1大匙 蛋 1个 温水105克 盐1/2小匙

麦其琳（植物黄油，包入用）100克 牛奶适量（刷面包表皮用）

2.酵母溶于温水，与高筋面粉，低筋面粉，糖，蛋，盐混合在一起，

牛角面包其他系列(18张)

揉成面团

3.包上保鲜膜，放温暖潮湿处发酵至2-2.5倍大。

4.将麦其琳用保鲜袋装起来，用擀面棍将起敲打几下，再擀成较规则的四边形

5.桌上洒面粉，将发酵好的面团擀成一块面片，长度是擀好的麦其琳的三倍，宽度比其略宽一点就好。

将麦其琳放在面片中间，两边的面片折过来，将其包裹。将两头捏紧，这样，麦其琳就包好在面片里了。

.用保鲜膜包好，放入冰箱冷藏室松弛20分钟

6.取出松弛好的折叠面片，桌上洒干面粉，擀开成一面片，将其三折，包上保鲜膜，再次入冰箱松弛10-15分钟；如此总共反复三次。

Zui后一次三折后，入冰箱松弛20-30分钟。取出，擀成一个0.3CM厚的面片。

7.整理形状：将面片用轮刀分成三角形的面片，底边中间切一道切口，将面片从底部卷起

8.排上烤盘，刷一层牛奶。放温暖潮湿处做Zui后发酵。

9.发酵完毕，（手摁面团，无弹性即可），烤箱预热190度，上下火，烤箱中层，20分钟左右，表面上色足够即可。

 

 

 

 

——Croissant——

Chinese Name: croissant

English Name: CROISSANT

Product code:

Category: Danish pastry

Main ingredients: high gluten flour butter eggs

Thawing thawing proofing proofing:

Storage conditions: frozen at -18 Centigrade

Traffic condition: -18 degrees Celsius refrigerated vehicle

Manufacturer: Tianjin Nagano Xudo food limited company

Factory address: Tianjin city

Contact: 022-83989466

Packaging specifications:

Carton size:

Weight:

Taste: sweet and savoury

Features: in France are very popular " corn bread " ( CROISSANT ), not originated in France, but from other countries "import ". Strictly speaking, in France, the bread is bread, which is what the French called Pain, such as people familiar with French bread ( Baguette ); however, such as " corn bread " butter bread roll, is known as " the French Vienna sweet bread or pastry "

( Viennoiserie ), somewhat similar to our donut or American Donuts, chocolate, jam, butter, raisins and other flavors.

And " Vienna sweet bread or cookies ", the most famous, is like crescent moon type " croissant ". The meniscus bread design inspiration, legends confused cloud, most people call is from the Turkey army a staff of Turkey " ".

Material: high gluten flour sugar natural butter fresh yeast net egg salt water BF-23

Baking:

1 thawing, thaw in three ways: A, the use of frozen fermentation machine: can be done automatically thawing and proofing. B, freezing thawing method: temperature 3 - 5 Centigrade, humidity is 75% - 85% C at room temperature, thawing thawing method: first placed in the thawing at room temperature, surface wet to dry into a prover fermentation, early into the prover is not good, will affect the central parts of the water causes the dough tissue is not good. Thaw the optimum temperature is 15Centigrade -20 Centigrade, 2 will be thawed good bread into the prover for proofing conventional proofing time is 45 minutes ( specific proofing temperature and time of fermentation based on the actual situation of the operation )

2 ( the final proofing proofing )

Dough proofing time for the last 75 minutes.

( 1) the proofing time according to the status and use of yeast dough is different, there will be a little bit error, to take the bread volume as the standard, is about 2 times of that of the original. Bread proofing excessive, internal organization is not good, coarse grains, epidermal stay white, slightly sour taste, storage time, proofing, bread, small volume, top to form a layer of shell, epidermal reddish brown, skin side as coke burning phenomenon.

( 2) proofing temperature is the reference value, the difference of climate, the temperature can be adjusted.

( 3) there are many bakeries are made by boiling the water proofing chamber, to provide a temperature and humidity, boiling water is often followed the humidity is too large, some people also mistakenly thought that the temperature of the bigger the better, in fact, the humidity is too general to make bread epidermis appeared bubble, and skin toughness is too big, effect appearance and eating quality.

3 roast

Reference temperature:

1: lit, baking temperature 190 degrees Celsius, under the fire of 190 degrees C, baking time: 10-12 minutes.

2: lit, baking temperature 190 degrees Celsius, under the fire of 200 degrees C, baking time: 10-12 minutes.

3: lit, baking temperature 180 degrees Celsius, under the fire of 180 degrees C, baking time: 10-12 minutes.

4: lit, baking temperature 180 degrees Celsius, under the fire of 180 degrees C, baking time: 10-12 minutes.

( 1) baking to time, temperature is not immutable and frozen, but according to different properties of oven be adjusted, such as 60 grams of bread dough, baking bread for 10-12 minutes, the center temperature can reach 100 degrees Celsius, fully mature, according to the oven temperature change.

( 2) when baking oven temperature to set the right, in a desired period of time to bake a soft, porous, easy to digest and aromatic taste delicious food.

( 3) if the temperature is too high, the crust formed early, will weaken the baking rapid expansion. Limit the expansion of the bread dough, small volume, the internal organization of large holes, particles too small, at the same time, high temperature, easy to make the epidermis and epidermal coking black bubble.

( 4) if the temperature is too low, will extend the baking time, make skin drying, a crust of bread is too thick and too much moisture evaporation, increasing baking loss. ( in particular the baking temperature and time of fermentation based on the actual situation of the operation )

 

Nagano Xudo food manufacturers for high-end restaurant Chinese restaurant, bakery, coffee shop, business super, west cake, pizza, pastry shop outlets. All products only need to defrost prover then baked edible, convenient, fast, green, environmental protection, health, delicious.

 

Make.

1 material: dry yeast 1 and 1/3 teaspoon of high gluten flour 180 g flour 20 g

Sugar 1 tbsp egg of 1 warm water 105 grams of salt and 1/2 teaspoon

Wheat Qilin ( margarine, pack into ) 100 grams of milk amount ( bread skin with brush )

2 yeast soluble in warm water, and high gluten flour, low-gluten flour, sugar, eggs, salt and mix together,

Croissant other series ( 18 pieces)

Knead the dough

3 wrapped in plastic wrap, put a warm damp place fermentation to 2-2.5 times bigger than.

4 Mcelyn with a fresh bag, using the rolling pin will play against it several times, then roll into a regular quadrilateral

Table 5 flour, will good fermented dough piece of dough, roll out the Mcelyn length is three times the width of the slightly wider than, just a little.

Will Mcelyn on the patch, on both sides of the sheet folded over, the parcel. The two hold, so that, wheat Qilin package to patch.

. with plastic wrap, placed in the refrigerator chamber rest for 20 minutes

6 remove relaxation good folding sheet, table sprinkled with dry flour, rolled into a sheet, the seventy percent off, wrapped in plastic wrap, once again into the refrigerator relaxation 10-15 minutes; so a total of three times repeated.

The last seventy percent off after 20-30 minutes into the fridge, relaxation. Remove, rolling into a 0.3CM thick patch.

Finishing 7 shapes: will patch with wheel knife into triangular patch, edge cutting an incision, the patch from the bottom up

8 rows of baking, brush a layer of milk. Put a warm damp for final fermentation.

9 fermentation is completed, ( hand to press the dough, inelastic can), preheat the oven 190 degrees, under fire, the middle of the oven, about 20 minutes, enough to surface.