——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

　　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，最为远近驰名的，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，最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。解冻最佳温度为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醒发（最后醒发）

　　面团最后醒发时间为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。

　　最后一次三折后，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。放温暖潮湿处做最后发酵。

　　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: Danishpastry

　　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: TianjinNagano Xudo food limited company

　　Factory address: Tianjincity

　　Packaging specifications:

　　Carton size:

　　Weight:

　　Taste: sweetand savoury

　　Features: inFranceare very popular" corn bread " ( CROISSANT ), not originated inFrance, but from other countries"import ". Strictly speaking, in France, the bread is bread, which iswhat the French called Pain, such as people familiar with French bread (Baguette ); however, such as " corn bread " butter bread roll, isknown 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 "Viennasweet bread orcookies ", the most famous, is like crescent moon type " croissant". The meniscus bread design inspiration, legends confused cloud, mostpeople call is from theTurkeyarmy a staff ofTurkey" ".

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

　　Baking:

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

　　2 ( the finalproofing proofing )

　　Dough proofing timefor the last 75 minutes.

　　( 1) the proofingtime according to the status and use of yeast dough is different, there will bea little bit error, to take the bread volume as the standard, is about 2 timesof that of the original. Bread proofing excessive, internal organization is notgood, coarse grains, epidermal stay white, slightly sour taste, storage time,proofing, bread, small volume, top to form a layer of shell, epidermal reddishbrown, skin side as coke burning phenomenon.

　　( 2) proofingtemperature is the reference value, the difference of climate, the temperaturecan be adjusted.

　　( 3) there are manybakeries are made by boiling the water proofing chamber, to provide atemperature and humidity, boiling water is often followed the humidity is toolarge, some people also mistakenly thought that the temperature of the biggerthe better, in fact, the humidity is too general to make bread epidermisappeared bubble, and skin toughness is too big, effect appearance and eatingquality.

　　3 roast

　　Reference temperature:

　　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.

　　Make.

　　1 material: dry yeast1 and 1/3 teaspoon of high gluten flour180 gflour20 g

　　Sugar 1 tbsp egg of 1warm 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 inwarm water, and high gluten flour, low-gluten flour, sugar, eggs, salt and mixtogether,

　　Croissant otherseries ( 18 pieces)

　　Knead the dough

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

　　4 Mcelyn with a freshbag, using the rolling pin will play against it several times, then roll into aregular quadrilateral

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