——法风烧饼——
中文名称：法风烧饼
英文名称：method of wind pancake
产品编码：
所属类别：其他类
主要食材：面粉鸡蛋黄油
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：天津永野旭堂食品有限公司
厂家地址：天津市
：
包装规格：100个/箱
纸箱规格：
重量：75g
口味：中西式口味的混合 外酥里嫩，油而不腻
特点：中西式面点技艺的结合，法风烧饼源于台湾，它将中国传统的烧饼制作工艺与现代西方的面点制作工艺相融合。法风烧饼经过层层折叠与擀压，制成层次丰富的酥皮，皮晶莹透亮，外酥里嫩，油而不腻，十分独特，烧饼内置美味的馅料及味统天下秘制酱；香气四溢，随风而香。由于制作工艺采用的是法国面点制作及中国烧烤制作，法风烧饼由此得名，法风烧饼色泽诱人，色似黄金，饼形如馋嘴娃，张开大嘴塞满了美味、刚刚出炉的烧饼散发的香气真的令人垂涎欲止。
材料：高筋面200克、鸡蛋1个、糖20克、盐2克、水30克、酵母4克、黄油15克、襄入黄油120克
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、把所有原料倒入面包机，用后油法揉面，发酵；
　　2、面团发酵2倍大取出；
　　3、把襄入黄油装入保鲜袋中用擀面棍敲打成长方形备用；
　　4、把面团擀成比黄油3倍的面皮；
　　5、把黄油放在面皮中间，将两侧面片包住黄油，然后上下捏死；
　　6、将面片擀成长方形像叠被子一样叠四折。再擀开再折，在重复一次，一共3次；
　　7、最后擀成厚05厘米的面片，切成边长6厘米正方形，码放在烤盘上，进行最后发酵；
8、表面刷蛋液撒上芝麻，烤箱预热200度 15分钟。
——method  wind pancake——
chinesename:law windpancake
englishname:method of windpancake
productcode:
category:other categories
mainingredients:flour, eggsand butter
prover:thawing thawing
storageconditions:frozen at -18degrees c
trafficcondition:-18 degreescelsius refrigerated vehicle
manufacturer:tianjinnaganoxudo food limited company
factoryaddress:tianjincity
contact:
packagingstandard:100 /box
cartonsize:
weight:75g
taste:chinese and western flavor mixing and crispoutsideand tender inside, oil and not greasy
features:chinese and western pastry arts union, lawwindcake originated intaiwan, itwillbe the traditional chinese pastry making technology andmodernwestern pastry making technology integration. method of windcakethrough layers of folding and rolling pressure, made richlayers ofpuff pastry, skin crystal clear, crisp and tender, the oilbut notgreasy, fried very unique, built-in tasty fillings and tastesystemthe world secret sauce; fragrant incense, gone with thewind.because the production process is used in french pastry makingandproduction method of chinese barbecue, fried method which isnamedafter the wind, wind & attractive color, color like gold,pieas piggish child, opens his mouth was full of delicious, bakedcakeperfume really coveted to only.
material:high flour 200 grams, egg 1, sugar 20 grams,2grams of salt, 30 grams of water, yeast4 g,15gbutter, assist the butter 120grams
baking:
1 thawing, thawinthree ways: a, the use of frozen fermentation machine: can bedoneautomatically thawing and proofing. b, freezing thawingmethod:temperature 3 - 5 centigrade, humidity is 75% - 85% c atroomtemperature, thawing thawing method: first placed in thethawing atroom temperature, surface wet to dry into a proverfermentation,early into the prover is not good, will affect thecentral parts ofthe water causes the dough tissue is not good.thaw the optimumtemperature is 15centigrade -20 centigrade, 2 willbe thawed goodbread into the prover for proofing conventionalproofing time is 45minutes ( specific proofing temperature andtime of fermentationbased on the actual situation of the operation)
2roast
referencetemperature:
1: lit,bakingtemperature 190 degrees celsius, under the fire of 190degrees c,baking time: 10-12 minutes.
2: lit,bakingtemperature 190 degrees celsius, under the fire of 200degrees c,baking time: 10-12 minutes.
3: lit,bakingtemperature 180 degrees celsius, under the fire of 180degrees c,baking time: 10-12 minutes.
4: lit,bakingtemperature 180 degrees celsius, under the fire of 180degrees c,baking time: 10-12 minutes.
( 1) bakingtotime, temperature is not immutable and frozen, but accordingtodifferent properties of oven be adjusted, such as 60 grams ofbreaddough, baking bread for 10-12 minutes, the center temperaturecanreach 100 degrees celsius, fully mature, according to theoventemperature change.
( 2) whenbakingoven temperature to set the right, in a desired period oftime tobake a soft, porous, easy to digest and aromatic tastedeliciousfood.
( 3) ifthetemperature is too high, the crust formed early, will weakenthebaking rapid expansion. limit the expansion of the breaddough,small volume, the internal organization of large holes,particlestoo small, at the same time, high temperature, easy tomake theepidermis and epidermal coking black bubble.
( 4) ifthetemperature is too low, will extend the baking time, makeskindrying, a crust of bread is too thick and too muchmoistureevaporation, increasing baking loss. ( in particular thebakingtemperature and time of fermentation based on the actualsituationof the operation )
naganoxudofood manufacturers for high-end restaurant chineserestaurant,bakery, coffee shop, business super, west cake, pizza,pastry shopoutlets. all products only need to defrost prover thenbakededible, convenient, fast, green, environmental protection,health,delicious.
production:1, place all the ingredients into thebreadmachine, after the oil dough, fermentation;
2, 2 timesaslarge as that remove dough fermentation;
3, to assistthebutter into the bag using the rolling pin onrectangularstandby;
4, make thedoughis 3 times than butter dough;
5, put thebutterin the dough intermediate, will both patches wrap butter, andthenup and down dead;
in 6, willrollinto a rectangular patch like fold the quilt as stackedsixtypercent off. then roll the open fold again, repeat, a total of3times;
7, finallyrollinginto 05 centimeters thick piece, cut into6 cmsquarelength of a side, on the baking tray, thefinalfermentation;
8, brushthesurface of the egg sprinkle with sesame seeds, preheat the ovento200 degrees 15 minutes.

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天津永野旭堂食品有限公司
李建宇
13388019272
天津市西青开发区兴华五支路四号路交口