泡多源生產廠家  泡多源廠家 泡多源價格

泡多源生產廠家 食品級泡多源廠家價格

★應用范圍(wei)：發(fa)酵面制品(pin)(pin)(食(shi)品(pin)(pin)分(fen)類號：06.03.02.03)、面糊、裹(guo)粉(fen)、煎炸(zha)粉(fen)(食(shi)品(pin)(pin)分(fen)類號：06.03.02.04)、油(you)炸(zha)面制品(pin)(pin)(食(shi)品(pin)(pin)分(fen)類號：06.03.02.05)、焙烤食(shi)品(pin)(pin)(食(shi)品(pin)(pin)分(fen)類號：07.0)。 
★功(gong)能作(zuo)用(yong)：采(cai)用(yong)本品(pin)(pin)加(jia)工(gong)制(zhi)(zhi)作(zuo)的油條(tiao)、麻(ma)花、漢堡(bao)、烙(luo)餅、烤(kao)餅、餡餅、黃(huang)金(jin)餅等油炸面制(zhi)(zhi)品(pin)(pin)、焙烤(kao)食品(pin)(pin)膨松個大(da)飽(bao)滿(man)、外酥里軟(ruan)，涼(liang)了不(bu)(bu)發(fa)硬；采(cai)用(yong)本品(pin)(pin)加(jia)工(gong)制(zhi)(zhi)作(zuo)的包子、饅頭、花卷、白(bai)吉饃、口福餅等發(fa)酵面制(zhi)(zhi)品(pin)(pin)膨松個大(da)飽(bao)滿(man)、口感松軟(ruan)、色澤潔白(bai)、涼(liang)了不(bu)(bu)發(fa)硬。本品(pin)(pin)不(bu)(bu)含(han)明礬、不(bu)(bu)含(han)鋁，安(an)全合法更(geng)健康！注：做筷(kuai)子挑油條(tiao)用(yong)泡(pao)多源H型。
★使(shi)用(yong)*：50g/kg(以米面(mian)(mian)計算)。油條、油炸餅等參(can)考用(yong)量：30-40g/kg(以面(mian)(mian)粉計算)。烙(luo)餅、烤餅、餡餅、黃金(jin)餅、麻(ma)花等參(can)考用(yong)量：10-20g/kg(以面(mian)(mian)粉計算)。蒸面(mian)(mian)筋(jin)參(can)考用(yong)量：20-50g/kg(以面(mian)(mian)筋(jin)粉計算)。 
★使用(yong)方法：1.將(jiang)本品與干面(mian)粉(fen)拌勻使用(yong)。2.將(jiang)本品用(yong)常(chang)溫水溶解后加入面(mian)粉(fen)或面(mian)糊中。 

★應用資(zi)料：
①.外酥(su)(su)脆內松(song)軟無礬(fan)油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)(tiao)(tiao)配方：中(zhong)筋面粉(fen)或(huo)(huo)(huo)油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)(tiao)(tiao)粉(fen)9.5斤(jin)、泡(pao)(pao)(pao)多(duo)源A型150～200克、雞蛋(dan)(dan)0.5斤(jin)、黃(huang)油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)或(huo)(huo)(huo)起(qi)(qi)酥(su)(su)油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)(本配料是起(qi)(qi)到(dao)皮酥(su)(su)脆以及省油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)的作(zuo)用(yong)(yong)(yong)(yong)。如果買不到(dao)黃(huang)油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)或(huo)(huo)(huo)起(qi)(qi)酥(su)(su)油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)，添加(jia)色(se)(se)拉油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)也(ye)可以，但是沒有(you)黃(huang)油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)、起(qi)(qi)酥(su)(su)油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)酥(su)(su)脆度好(hao)）0.2-0.8斤(jin)、白糖20-60克(白糖起(qi)(qi)上色(se)(se)作(zuo)用(yong)(yong)(yong)(yong)，如果感覺油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)(tiao)(tiao)色(se)(se)澤(ze)發(fa)(fa)(fa)黑發(fa)(fa)(fa)紅發(fa)(fa)(fa)暗，可以不加(jia)或(huo)(huo)(huo)減(jian)量使(shi)用(yong)(yong)(yong)(yong))、鹽70-100克、常溫(wen)水(shui)5.7斤(jin)。工藝：面粉(fen)、泡(pao)(pao)(pao)多(duo)源干(gan)拌勻(yun)【也(ye)可以將(jiang)泡(pao)(pao)(pao)多(duo)源加(jia)入所有(you)和(he)(he)(he)(he)面涼水(shui)中(zhong)，用(yong)(yong)(yong)(yong)[電(dian)鉆(zhan)攪拌器(qi)]高速(su)攪拌溶解】(干(gan)拌不均勻(yun)或(huo)(huo)(huo)者溶解不*就可能造成油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)(tiao)(tiao)表(biao)面有(you)氣(qi)泡(pao)(pao)(pao))。再(zai)將(jiang)雞蛋(dan)(dan)、鹽、白糖及黃(huang)油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)等加(jia)入和(he)(he)(he)(he)面水(shui)中(zhong)用(yong)(yong)(yong)(yong)[電(dian)鉆(zhan)攪拌器(qi)]高速(su)攪拌溶解，再(zai)加(jia)入面粉(fen)和(he)(he)(he)(he)成面團(tuan)(不要過度揉(rou)面，以免起(qi)(qi)筋影(ying)響油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)(tiao)(tiao)膨松(song))。將(jiang)和(he)(he)(he)(he)好(hao)的面團(tuan)用(yong)(yong)(yong)(yong)濕布(bu)蓋好(hao)，醒(xing)(xing)發(fa)(fa)(fa)10分(fen)(fen)鐘，揉(rou)疊一次，再(zai)次醒(xing)(xing)發(fa)(fa)(fa)10分(fen)(fen)鐘，再(zai)次揉(rou)疊，捋成條(tiao)(tiao)(tiao)(tiao)(tiao)(tiao)狀，用(yong)(yong)(yong)(yong)保(bao)鮮膜(mo)包好(hao)，放入冷藏柜，設置10-15℃低溫(wen)發(fa)(fa)(fa)酵8-24小(xiao)(xiao)(xiao)時(shi)(根(gen)據面粉(fen)筋度大小(xiao)(xiao)(xiao)確定發(fa)(fa)(fa)酵時(shi)間(jian)，筋度越大發(fa)(fa)(fa)酵時(shi)間(jian)越長，發(fa)(fa)(fa)酵程度以“拉開油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)(tiao)(tiao)坯不斷條(tiao)(tiao)(tiao)(tiao)(tiao)(tiao)不收縮”為)。然(ran)后(hou)取出、弛面一會、成型(成型時(shi)有(you)油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)案(an)和(he)(he)(he)(he)面案(an)兩(liang)種防粘方法，“面案(an)”撒干(gan)面粉(fen)成型美觀，酥(su)(su)脆；“油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)案(an)”抹油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)(tiao)(tiao)細嫩(nen)，不容易(yi)渾(hun)油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you))，再(zai)次醒(xing)(xing)發(fa)(fa)(fa)10-20分(fen)(fen)鐘，用(yong)(yong)(yong)(yong)木(mu)棍(gun)或(huo)(huo)(huo)筷(kuai)子(zi)沾點(dian)干(gan)凈水(shui)在(zai)其(qi)中(zhong)一條(tiao)(tiao)(tiao)(tiao)(tiao)(tiao)油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)(tiao)(tiao)坯中(zhong)間(jian)劃(hua)個水(shui)道(dao)(起(qi)(qi)粘合(he)作(zuo)用(yong)(yong)(yong)(yong)，防止油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)炸(zha)時(shi)兩(liang)片(pian)油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)(tiao)(tiao)坯分(fen)(fen)開)，將(jiang)兩(liang)片(pian)油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)(tiao)(tiao)坯疊加(jia)一起(qi)(qi)，再(zai)用(yong)(yong)(yong)(yong)木(mu)棍(gun)在(zai)油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)(tiao)(tiao)坯中(zhong)間(jian)使(shi)勁壓條(tiao)(tiao)(tiao)(tiao)(tiao)(tiao)小(xiao)(xiao)(xiao)溝(gou)(防止油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)炸(zha)時(shi)兩(liang)片(pian)油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)(tiao)(tiao)坯分(fen)(fen)開)，輕輕拉開油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)(tiao)(tiao)坯，放入180-200度油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)鍋油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)炸(zha)(使(shi)用(yong)(yong)(yong)(yong)棕櫚油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)或(huo)(huo)(huo)大豆色(se)(se)拉油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you))，不停翻動，炸(zha)至酥(su)(su)脆，出鍋后(hou)放入篩筐豎(shu)立控油(you)(you)(you)(you)(you)(you)(you)(you)(you)(you)、銷(xiao)售。 
②.武(wu)大郎(lang)、土(tu)掉渣燒(shao)餅(bing)配方：溫(wen)水(shui)5.5斤、酵母(mu)100克(ke)、白糖400克(ke)、泡(pao)多源A型100-150克(ke)、乙基(ji)麥(mai)芽酚(fen)1克(ke)、中筋(jin)(jin)面粉(fen)(fen)10斤(如果采用(yong)高筋(jin)(jin)面粉(fen)(fen)可以再加1-2克(ke)佳多酶(mei)C型)。工藝：將(jiang)以上原料依次加入水(shui)中，和成(cheng)面團，放入38度醒箱發酵30分鐘（常溫(wen)發酵1-2小時(shi)）。然后(hou)，成(cheng)型、放入烤(kao)盤、刷(shua)涂(tu)肉(rou)醬，中間打一(yi)個鵪鶉蛋，送入烤(kao)箱烘(hong)烤(kao)。肉(rou)醬配方：切碎熟豬(zhu)肉(rou)（或牛肉(rou)）、筍丁或水(shui)蘿卜丁、花生油、咖喱(li)粉(fen)(fen)、五(wu)香粉(fen)(fen)、辣椒粉(fen)(fen)、食用(yong)鹽(yan)、芝麻仁等。 
③.手(shou)工包(bao)子(zi)、饅(man)頭(tou)、花(hua)卷、花(hua)糕配方：中(zhong)筋面(mian)粉或饅(man)頭(tou)包(bao)子(zi)粉10斤(jin)、酵(jiao)母(mu)50-100克(ke)、泡多(duo)源A型(xing)20-80克(ke)（用量(liang)越大(da)口感越松軟，存(cun)放(fang)或冷(leng)凍不會發(fa)硬(ying)，但用量(liang)過(guo)多(duo)顯示口感就像沒有蒸(zheng)熟，也就是發(fa)粘彈）、檸檬(meng)酸(suan)10克(ke)(添加本品(pin)是為了防止包(bao)子(zi)、饅(man)頭(tou)、花(hua)卷出現紅(hong)點)、豬油30克(ke)、白糖200克(ke)、食(shi)用鹽10-20克(ke)、25-30℃溫水5斤(jin)。工藝：將(jiang)泡多(duo)源加入所有和(he)面(mian)水中(zhong)，用[電鉆攪(jiao)拌(ban)器]高(gao)速攪(jiao)拌(ban)溶解。再將(jiang)酵(jiao)母(mu)用35度(du)(du)溫水化開拌(ban)入面(mian)粉中(zhong)。然(ran)后(hou)將(jiang)白糖、食(shi)用鹽、檸檬(meng)酸(suan)、面(mian)粉、豬油等(deng)依次加入和(he)面(mian)水中(zhong)，和(he)成(cheng)面(mian)團(tuan)，放(fang)入醒(xing)發(fa)箱(xiang)靜止醒(xing)發(fa)25-30分鐘(zhong)(zhong)(醒(xing)發(fa)箱(xiang)濕度(du)(du)75度(du)(du)、室溫38度(du)(du))，取出面(mian)團(tuan)制作包(bao)子(zi)、饅(man)頭(tou)、花(hua)卷成(cheng)型(xing)。將(jiang)做好(hao)的包(bao)子(zi)、饅(man)頭(tou)、花(hua)卷再次25℃左右常溫醒(xing)發(fa)10-30分鐘(zhong)(zhong)。然(ran)后(hou)放(fang)入蒸(zheng)籠(long)蒸(zheng)10-20分鐘(zhong)(zhong)，熄火后(hou)3-5分鐘(zhong)(zhong)再掀(xian)鍋蓋出籠(long)。 
④.餡(xian)餅做法配方：中(zhong)筋面(mian)(mian)(mian)(mian)(mian)粉(fen)1000克(ke)(ke)、白糖80克(ke)(ke)（咸味加(jia)(jia)鹽(yan)15克(ke)(ke)）、酵(jiao)母30克(ke)(ke)、起(qi)酥(su)油50克(ke)(ke)、泡(pao)多源A型10-20克(ke)(ke)、溫水500克(ke)(ke)。工(gong)藝：將泡(pao)多源均勻干拌(ban)入(ru)(ru)面(mian)(mian)(mian)(mian)(mian)粉(fen)中(zhong)，酵(jiao)母用溫水溶(rong)解加(jia)(jia)入(ru)(ru)面(mian)(mian)(mian)(mian)(mian)粉(fen)，將起(qi)酥(su)油溫熱(re)溶(rong)化和入(ru)(ru)面(mian)(mian)(mian)(mian)(mian)粉(fen)。白糖加(jia)(jia)入(ru)(ru)溫水溶(rong)解，再加(jia)(jia)入(ru)(ru)面(mian)(mian)(mian)(mian)(mian)粉(fen)中(zhong)，和成(cheng)(cheng)面(mian)(mian)(mian)(mian)(mian)團，靜(jing)止醒(xing)發2-5小時（根據(ju)室溫，發好為止）。然后，揪成(cheng)(cheng)小面(mian)(mian)(mian)(mian)(mian)團，軋成(cheng)(cheng)面(mian)(mian)(mian)(mian)(mian)皮(pi)刷點豬油，疊到一(yi)起(qi)，壓成(cheng)(cheng)餅，包入(ru)(ru)肉(rou)餡(xian)或素餡(xian)，捏口(kou)后再按壓成(cheng)(cheng)餡(xian)餅，煎(jian)烤至熟透(tou)金黃(huang)色即可。
⑤.發(fa)(fa)(fa)面蔥(cong)油餅做法配(pei)方(fang)（1）：高(gao)筋面粉1000克(ke)(ke)、酵母(mu)20克(ke)(ke)、泡多源A型15-20克(ke)(ke)、佳(jia)多酶C型0.1-0.2克(ke)(ke)、食用(yong)(yong)鹽10-20克(ke)(ke)、水(shui)(shui)540-560克(ke)(ke)。工藝：將酵母(mu)用(yong)(yong)溫(wen)(wen)水(shui)(shui)化開(kai)(kai)加(jia)入和面水(shui)(shui)，將泡多源、佳(jia)多酶拌入干面粉，然后加(jia)入和面水(shui)(shui)。食用(yong)(yong)鹽用(yong)(yong)少許水(shui)(shui)化開(kai)(kai)，加(jia)入面中，和成(cheng)(cheng)面團，靜止(zhi)醒(xing)發(fa)(fa)(fa)2-8小時（根(gen)據室溫(wen)(wen)，發(fa)(fa)(fa)好為止(zhi)）。搟成(cheng)(cheng)餅，撒上細鹽和熟(shu)花椒面，抹(mo)勻輕壓，淋(lin)上油，刮均勻，撒上蔥(cong)花，再撒上一層(ceng)薄面，卷成(cheng)(cheng)長條(tiao)，掐成(cheng)(cheng)面團，搟成(cheng)(cheng)餅，烙(luo)(luo)熟(shu)，烙(luo)(luo)至兩面金黃即(ji)可(ke)。 
⑥.死(si)面(mian)蔥油餅做(zuo)法配方(fang)（2）：高筋(jin)面(mian)粉(fen)1000克、面(mian)欣酥(su)(su)A型10克、泡多(duo)(duo)源A型15-20克、佳多(duo)(duo)酶(mei)C型0.1-0.3克、檸檬酸(suan)5克、食用(yong)鹽(yan)(yan)10-20克、水(shui)540-560克。工藝(yi)：將(jiang)面(mian)欣酥(su)(su)用(yong)溫水(shui)化開加入(ru)和(he)面(mian)水(shui)，將(jiang)泡多(duo)(duo)源、佳多(duo)(duo)酶(mei)拌(ban)入(ru)干面(mian)粉(fen)，然后加入(ru)和(he)面(mian)水(shui)。食用(yong)鹽(yan)(yan)、檸檬酸(suan)用(yong)少許水(shui)化開，加入(ru)面(mian)中，和(he)成面(mian)團，靜止(zhi)醒(xing)發(fa)30～50分鐘。搟成餅，撒上(shang)細鹽(yan)(yan)和(he)熟花(hua)椒面(mian)，抹勻輕壓，淋上(shang)油，刮均勻，撒上(shang)蔥花(hua)，再(zai)撒上(shang)一層薄(bo)面(mian)，卷成長條，掐成面(mian)團，搟成餅，烙熟，烙至兩(liang)面(mian)金黃即可(ke)。 
⑦.松軟香(xiang)醬(jiang)餅配方(fang)：高筋面(mian)粉10斤(jin)、酵(jiao)母100克、泡(pao)多(duo)源A型(xing)50-100克、佳多(duo)酶(mei)C型(xing)1-2克、白(bai)糖150克、乙基麥芽酚(fen)1克、鹽30-50克、水6斤(jin)、紅油(you)適量。工藝：將以上原料和成面(mian)團，放(fang)入醒箱(xiang)發酵(jiao)30-50分鐘（常(chang)溫發酵(jiao)2-5小時，低(di)溫發酵(jiao)5-8小時），然后，分開面(mian)團，壓成圓餅、刷涂(tu)紅油(you)、香(xiang)辣醬(jiang)、撒蔥(cong)花，放(fang)入電餅鐺(dang)烙熟。 
⑧.機(ji)器饅(man)頭(tou)、花卷做法(fa)配方：中(zhong)(zhong)筋面(mian)(mian)粉(fen)(fen)或(huo)饅(man)頭(tou)包子(zi)粉(fen)(fen)10斤(jin)、酵(jiao)(jiao)母(mu)50-100克、泡多(duo)源(yuan)A型50-80克、檸檬(meng)酸10克(添加(jia)(jia)本(ben)品是為了(le)防(fang)止饅(man)頭(tou)、花卷出現紅(hong)點)、豬(zhu)油30克、白糖200克、食(shi)用(yong)鹽(yan)10-20克、25-30℃溫水(shui)5斤(jin)。工藝：1.將(jiang)泡多(duo)源(yuan)加(jia)(jia)入(ru)所有和(he)面(mian)(mian)水(shui)中(zhong)(zhong)，用(yong)[電(dian)鉆(zhan)(zhan)攪(jiao)(jiao)拌(ban)器]高(gao)速(su)攪(jiao)(jiao)拌(ban)溶解。再將(jiang)酵(jiao)(jiao)母(mu)用(yong)35度溫水(shui)化開拌(ban)入(ru)面(mian)(mian)粉(fen)(fen)中(zhong)(zhong)。2.然(ran)后將(jiang)白糖、食(shi)用(yong)鹽(yan)、檸檬(meng)酸、豬(zhu)油等依次加(jia)(jia)入(ru)和(he)面(mian)(mian)水(shui)中(zhong)(zhong)，用(yong)[電(dian)鉆(zhan)(zhan)攪(jiao)(jiao)拌(ban)器]高(gao)速(su)攪(jiao)(jiao)拌(ban)均勻，再加(jia)(jia)入(ru)面(mian)(mian)粉(fen)(fen)中(zhong)(zhong)，用(yong)和(he)面(mian)(mian)機(ji)和(he)成(cheng)面(mian)(mian)團(tuan)，3、成(cheng)型：做饅(man)頭(tou)時(shi)直接放入(ru)饅(man)頭(tou)機(ji)成(cheng)型或(huo)手(shou)工成(cheng)型。做花卷時(shi)，將(jiang)和(he)好的面(mian)(mian)在壓(ya)面(mian)(mian)機(ji)中(zhong)(zhong)壓(ya)延，至面(mian)(mian)片中(zhong)(zhong)空氣驅趕干凈，面(mian)(mian)片光滑即可，將(jiang)延壓(ya)后的面(mian)(mian)片卷制、切割，要保證成(cheng)品均勻*。4、醒(xing)發：醒(xing)發溫度38±2℃，相對(dui)溫度70-80%，時(shi)間40-45min。5、蒸制：對(dui)濕面(mian)(mian)團(tuan)25g/個的饅(man)頭(tou)，蒸8min即可。 
⑨.油(you)酥(su)(su)(su)(su)千(qian)層(ceng)烤餅做(zuo)法：低筋(jin)面(mian)(mian)粉(fen)10斤(jin)(jin)加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)加(jia)(jia)(jia)(jia)(jia)(jia)熱(re)的豬(zhu)油(you)（或起酥(su)(su)(su)(su)油(you)）5斤(jin)(jin)，食用(yong)鹽50克、白糖(tang)0.5-1斤(jin)(jin)用(yong)少許水(shui)溶解(jie)加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)，和成(cheng)酥(su)(su)(su)(su)面(mian)(mian)，靜止(zhi)1-2小(xiao)時，揪成(cheng)小(xiao)團，搟成(cheng)酥(su)(su)(su)(su)面(mian)(mian)皮。另(ling)外，再(zai)(zai)取(qu)中筋(jin)面(mian)(mian)粉(fen)12斤(jin)(jin)加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)泡(pao)多源A型60克干拌(ban)均(jun)勻，再(zai)(zai)加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)豬(zhu)油(you)或起酥(su)(su)(su)(su)油(you)1.8斤(jin)(jin)、溫水(shui)3斤(jin)(jin)、鹽60-120克(甜(tian)酥(su)(su)(su)(su)餅加(jia)(jia)(jia)(jia)(jia)(jia)白糖(tang)1.8-2.4斤(jin)(jin))，和成(cheng)面(mian)(mian)團，醒(xing)發30分鐘，揪成(cheng)小(xiao)面(mian)(mian)團，軋成(cheng)水(shui)面(mian)(mian)皮，撒上五(wu)香粉(fen)，再(zai)(zai)疊加(jia)(jia)(jia)(jia)(jia)(jia)酥(su)(su)(su)(su)面(mian)(mian)皮，卷起來(lai)，切(qie)開，兩遍收口，壓(ya)成(cheng)餅，刷(shua)點蛋黃與花生油(you)混合液，再(zai)(zai)撒點芝麻，入(ru)(ru)爐(lu)上火200℃、下火230度(du)烘(hong)烤。 
⑩.五(wu)香油(you)酥(su)千(qian)層(ceng)烙(luo)餅配方：面(mian)粉(fen)1000克(ke)、酵(jiao)母10克(ke)、鹽20克(ke)、泡(pao)多源A型20克(ke)、五(wu)香粉(fen)10克(ke)、豬(zhu)油(you)或起(qi)酥(su)油(you)25克(ke)、溫(wen)水(shui)550克(ke)。工藝：面(mian)粉(fen)與酵(jiao)母、泡(pao)多源干(gan)拌均勻，鹽加入溫(wen)水(shui)溶解，再與面(mian)粉(fen)和成面(mian)團，常溫(wen)發酵(jiao)2-5小時，然后揪(jiu)成小團，搟成面(mian)皮(pi)，面(mian)皮(pi)刷豬(zhu)油(you)后撒上五(wu)香粉(fen)，再多層(ceng)疊到一(yi)起(qi)，壓(ya)成圓餅，再送入烤箱200度(du)烘烤或放(fang)入電餅鐺(dang)烙(luo)熟。 
?7?6.油酥(su)燒餅(bing)（火燒）做(zuo)法：低筋(jin)面(mian)粉(fen)(fen)1斤加(jia)入(ru)(ru)加(jia)熱的豬油（或(huo)起酥(su)油）3-5斤、食用(yong)鹽50克(ke)(ke)，炒成(cheng)油酥(su)。另外，再取中筋(jin)面(mian)粉(fen)(fen)2斤加(jia)入(ru)(ru)泡多源A型(xing)10克(ke)(ke)干拌均(jun)勻(yun)，再加(jia)入(ru)(ru)酵母20克(ke)(ke)（提前用(yong)少(shao)許溫(wen)水溶解）、溫(wen)水1斤、鹽20克(ke)(ke)、白糖(tang)200-300克(ke)(ke)，和(he)成(cheng)面(mian)團(tuan)，放入(ru)(ru)醒(xing)箱(xiang)35～40℃醒(xing)發(fa)30-50分鐘，揪成(cheng)小面(mian)團(tuan)，軋成(cheng)水面(mian)皮，抹上(shang)一層油酥(su)，撒(sa)上(shang)五香粉(fen)(fen)，卷起來，切(qie)開，兩遍收口，壓成(cheng)餅(bing)，刷(shua)點(dian)蛋黃與花生(sheng)油混合液，再撒(sa)點(dian)芝麻，入(ru)(ru)爐上(shang)火200℃、下火230度烘烤。 

企業(ye)(ye)簡介：河北科(ke)(ke)(ke)隆多生物(wu)科(ke)(ke)(ke)技有(you)限(xian)公(gong)司是一家致力(li)于食(shi)品(pin)(pin)(pin)(pin)添加(jia)(jia)劑(ji)(ji)(ji)(ji)、飼(si)料添加(jia)(jia)劑(ji)(ji)(ji)(ji)、生產銷售為主的(de)(de)(de)大(da)型企業(ye)(ye)，公(gong)司在(zai)日(ri)益壯大(da)、競(jing)爭(zheng)日(ri)益激(ji)烈的(de)(de)(de)食(shi)品(pin)(pin)(pin)(pin)添加(jia)(jia)劑(ji)(ji)(ji)(ji)市(shi)場環境中(zhong)，通(tong)過(guo)銳意創新、積(ji)極進取(qu)的(de)(de)(de)專(zhuan)業(ye)(ye)營(ying)(ying)銷團隊(dui)，以河北為中(zhong)心，引進管(guan)理(li)方法和理(li)念，逐步在(zai)全國地區建立了系(xi)統的(de)(de)(de)業(ye)(ye)務(wu)(wu)網絡(luo)和銷售平(ping)臺(tai)。     河北科(ke)(ke)(ke)隆多生物(wu)科(ke)(ke)(ke)技有(you)限(xian)公(gong)司主營(ying)(ying)產品(pin)(pin)(pin)(pin)有(you)食(shi)品(pin)(pin)(pin)(pin)甜味劑(ji)(ji)(ji)(ji)、食(shi)品(pin)(pin)(pin)(pin)乳(ru)化(hua)(hua)劑(ji)(ji)(ji)(ji)、食(shi)品(pin)(pin)(pin)(pin)增稠劑(ji)(ji)(ji)(ji)，食(shi)品(pin)(pin)(pin)(pin)抗氧化(hua)(hua)劑(ji)(ji)(ji)(ji)，食(shi)品(pin)(pin)(pin)(pin)營(ying)(ying)養(yang)強化(hua)(hua)劑(ji)(ji)(ji)(ji)，酶制劑(ji)(ji)(ji)(ji)，氨(an)基(ji)酸，維(wei)生素(su)、食(shi)品(pin)(pin)(pin)(pin)防腐劑(ji)(ji)(ji)(ji)、食(shi)品(pin)(pin)(pin)(pin)香精(jing)香料、食(shi)品(pin)(pin)(pin)(pin)色素(su)等系(xi)列產品(pin)(pin)(pin)(pin)。   本公(gong)司擁有(you)嚴格的(de)(de)(de)質量(liang)(liang)控制程序(xu)、科(ke)(ke)(ke)學的(de)(de)(de)業(ye)(ye)務(wu)(wu)管(guan)理(li)和高效的(de)(de)(de)物(wu)流(liu)運營(ying)(ying)體系(xi)，為廣大(da)用戶能獲得穩定、安全、高質量(liang)(liang)的(de)(de)(de)食(shi)品(pin)(pin)(pin)(pin)添加(jia)(jia)劑(ji)(ji)(ji)(ji)提供堅實(shi)(shi)的(de)(de)(de)保(bao)障(zhang)。      “科(ke)(ke)(ke)學開放(fang)，創新進取(qu)，堂堂正正做人，實(shi)(shi)實(shi)(shi)在(zai)在(zai)做事(shi)”是科(ke)(ke)(ke)隆多企業(ye)(ye)文(wen)化(hua)(hua)的(de)(de)(de)精(jing)髓，在(zai)不(bu)同(tong)(tong)的(de)(de)(de)時期詮釋著(zhu)不(bu)同(tong)(tong)的(de)(de)(de)文(wen)化(hua)(hua)內涵，她將激(ji)勵(li)著(zhu)我們為追(zhui)求*而(er)努力(li)。在(zai)市(shi)場競(jing)爭(zheng)日(ri)趨(qu)激(ji)烈的(de)(de)(de)今(jin)天，我們將以嚴格的(de)(de)(de)產品(pin)(pin)(pin)(pin)質量(liang)(liang)、合(he)理(li)的(de)(de)(de)交易價格、優質的(de)(de)(de)售后服務(wu)(wu)、誠信的(de)(de)(de)商業(ye)(ye)信譽(yu)為基(ji)礎，按(an)照“至(zhi)善至(zhi)美、互利雙贏”的(de)(de)(de)公(gong)司