起酥皮起诉片起酥油

——起酥皮——

中文名称：起酥皮

英文名称：Puff pastry

产品编码：

所属类别：起酥面团

主要食材：面粉 黄油 精盐

解冻醒发：解冻

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：10个/箱 120个/箱

纸箱规格：

重：1000g/90g

口味：酥脆 奶油味重

特点：冷冻起酥片是烘焙西点的础产品，可以利用它制作各种起酥类的产品，层次分明，酥脆可口！

冷冻起酥皮根据成型（或夹馅）不同变化出许多花样品种。如奶香酥、香芋酥、你麻茸酥、花生酥、榴莲酥。外形美观，解冻醒发后即可烘焙，操作简单，口味松软，奶香浓郁，同种产品还可做巧克力、蛋黄、甜瓜等多种口味。

起酥类冷冻面团在烘烤前需要解冻，但不用醒发，制作简单，成型的面包成多层层叠状，香酥可口。我公司生产的起酥类面团包括马蹄酥、各种口味和形状的酥盒及各种规格的起酥皮。

材料：高筋粉 低筋粉 黄油 水 精盐

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。解冻佳温度为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，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。

（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）

野旭堂食品厂家面向西餐厅中式餐厅、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、环保、健康、美味。

其他：

1 解冻 将产品取出后在常温下解冻15分钟左右。

2成型 解冻后的面皮根据需要做成不同形状或夹馅 封口黏合边缘处刷一层蛋清液 夹馅产品成型后在不显眼处打或表面刻出花纹以防烘烤后裂。

3 刷蛋液 鸡蛋液（3个蛋黄1个全蛋）搅打均匀，用毛刷在成型的皮胚表面均匀的刷上一层蛋液。

4 装饰 在皮胚的表面根据需要可少且均匀的撒层芝麻粒瓜子仁等坚果类

5 烘烤 烘烤温度平炉上火200度下火190度月20分钟烤至表面金黄为止（如果每次烤制的数较多的话可以适当的将上下火温度调高5-10度）

制作：

——Puff pastry——

Chinese Name: puff pastry

English Name: Puff pastry

Product code:

Category: pastrydough

Main ingredients: flour, butter, salt

Prover: thawingthawing

Storage conditions: frozen at -18 degrees C

Traffic condition: -18 degrees Celsius refrigerated vehicle

Manufacturer: Tianjin Nagano Xudo food limited company

Factory address: Tianjin city

Contact: 022-83989466

Packaging standard: 10 / box 120 / box

Carton size:

Weight: 1000g/90g

Taste: Crispybutter flavor

Features: Frozenpastry is baked pastry based products, one can use it to make all kinds ofpastry products, clear, crisp and delicious!

Frozen puff pastryaccording to the molding ( or stuffed ) different changes of many varieties ofpatterns. Such as milk, crisp, crisp Taro crisp, peanut crisp Mini Ma Rong,durian cake. Beautiful shape, thawing proofing can be baked, simple operation,tastes soft, creamy, the same product can also be used as a chocolate, eggyolk, melon and other flavors.

Pastry dough beforebaking to thaw frozen in, but no prover, simple manufacture, forming the breadinto multiple layers of laminated, crispy and delicious. I produced the pastrydough includes horseshoe Crisp, taste and shape cake box and a variety ofspecifications of the puff pastry.

Material: high glutenflour flour margarine water salt

Baking:

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

2 roast

Referencetemperature:

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

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

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

4: lit, bakingtemperature 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 propertiesof oven be adjusted, such as 60 grams of bread dough, baking bread for 10-12minutes, the center temperature can reach 100 degrees Celsius, fully mature,according to the oven temperature change.

( 2) when baking oventemperature 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 thetemperature is too high, the crust formed early, will weaken the baking rapidexpansion. Limit the expansion of the bread dough, small volume, the internalorganization of large holes, particles too small, at the same time, hightemperature, easy to make the epidermis and epidermal coking black bubble.

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

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

Other.

1 products will beremoved after thawing thawing 15 minutes at room temperature.

2 forming afterthawing dough made according to the demand of different shapes or stuffingsealing adhesive edge brush a layer of egg white liquid filling product formedin an inconspicuous place punch or surface carve patterns to prevent bakingafter burst.

3 brush egg eggs ( 3egg yolk 1 whole eggs ) whipping uniform, with a brush in the molding ofembryonic skin surface evenly brush a layer of egg.

4 decorative inembryonic skin surface according to the needs of small and uniform spreadinglayer sesame seeds and nuts seeds

5 baking temperaturefurnace lit 200 degrees 190 degrees 20 minutes fire roast to golden surfacedate ( if each baked many words can be appropriate to upper and lower firetemperature rise 5-10 degrees )

Make.