Ingredients                                                               %                 kg.g

Bread Flour                                                                   100            1000

Bakerdream Corn Premixing Flour                     20               200

Angel Instant Dry Yeast（Brown Packing）   1.5               15

Berry Sugar                                                                   10               100

K-1 Bread Improver                                                  1                  10

Salt                                                                                   1                  10

Water                                                                              60               600

Bakerdream Margarine                                           4                  40

Method

Mixing time: at low speed for 3-5minutes, at high speed for 1-2 minutes, add oil, stir the mixture slowly for 2 minutes till the wheat gluten is fully developed.

Dough temperature: 24-26℃

Proffing period in the middle: 10 minutes

Weight of divided dough: 70g

Molding and decorate: round or olive shape, with pumpkin seeds and grated cheese stuck on the surface.

Bake the bread when fermentation is finished.

Baking temperature: 220℃/200℃, turning on the steam

Baking time: 16 minutes or so

Inviting color and lustre, fresh sweetness and fragrance, and rich nutrition of the corn make it the rare healthy food.

Ingredients                                                                        %                   kg.g

Bread Flour                                                                            100              1000

Bakery Doughnut premixing Flour (condensed)   10                 100

Angel Instant Dry Yeast(Golden packing)                2                    20

Berry Sugar                                                                           10                  100

Salt                                                                                           1.5                  15

Egg                                                                                           20                   200

Water                                                                                     33                    330

Bakerdream  Soybean Oil                                              8.3                   83

Total                                                                                     184.8               1848

Remark：15g Doughnut spice can be added

Method

Mixing time: at low speed for 4-6minutes, at high speed for 8-10 minutes

Dough temperature: 24-26℃

Proffing period in the middle: 10-15 minutes

Weight of divided dough: 40-50g

When fermentation is finished, deep fry the bread.

Frying temperature: 170-175℃, when the oil temperature is over 180℃, it is harmful to human body.

Frying time: 5-8 minutes

The unique Doughnut premixing flour greatly reduces the oil absorption of the product, the textus is soft, the stuffing is sweet and rich, with decorations such as chocolate, jam, cinnamomum cassia sugar, almond, etc., there must be one of them suitable for you.

Ingredients                                                            %                          kg.g

Bread Flour                                                                90                         900

Cake Flour                                                                  10                         100

Angel Instant Dry Yeast (Brown Packing)    1.2                         12

Salt                                                                                 2                           20

K-1Bread Improver                                                 1                          10

Bakedream BAS-W modifying Liquid               2                          20

Water                                                                             60                      600

Total                                                                           166.2                   1622

Method

Mixing time: at low speed for 4-5minutes，and at high speed for 7-10 minutes.

Dough temperature: 24-26℃

Pveoffing period in the middle: 30-60minutes

Weight of divided dough:120g

Roll the dough and lay a slice of bacon meat onside, then scatter proper black pepper corn and roll the dough up. When fermentation is finished, cut it into the shape of ear with scissors, and then bake the bread.

Baking temperature: 240-250℃，turning on the steam, and the temperature falls to 200℃ 10 minutes later.

Baking time: 20-35minutes

Bacon, black pepper, crisp and spicy ear, life is so tasteful.

Ingredients                                                             %                       kg.g

Bread Flour                                                                 90                      900

Cake Flour                                                                    10                      100

Angel Insffane Dry Yeast (Brown Packing)     1.2                      12

Salt                                                                                   2                         20

Bakerdream K-1 Bread Improver                        1                         10

Bakerdream BAS-W                                                   2                        20

Water                                                                              60                      600

Total                                                                              166.2                 1662

Method

Mixing time: at slow speed for 4-5minutes，and at high speed for 7-10 minutes.

Dough temperature: 24-26℃

Proffing period in the middle: 30-60 minutes.

Weight of the divided dough: 100-380g

When the fermentation is finished, bake the dough. 

Baking temperature: 220℃, turning on the steam

Baking time: 20-35minutes

Varieties:

1.French Baguette with Garlic Cheese, after it is baked and cooled, spread some natural soft butter, scatter some Pamerson cheese powder and bruised garlic bulb, and sprinkle grated French myrcia on it;

2.French baguette with raisin, take 200g dough to be added with 50-100g raisin, and then wrap it up with 100g French baguette dough to make it ready.

Characteristic: pleasant and slight sour taste, fragrant and crisp golden crust, this is just the simon-pure bread with original flavor.

Ingredients                                                            %                      kg.g

Bread Flour                                                                50                    500

Cake Flour                                                                  20                     200

Bakerdream Whole Wheat Flour                       30                    300

Angel Intant Dry Yeast（Brown Packing）   1                      10

Bakerdream K-1                                                        1                      10

Bread Improver                                                       1                       10

Powdered Milk                                                          3                       30

Berry Sugar                                                                5                       50

Salt                                                                                2                        20

Egg                                                                                5                        50

Water                                                                          45                      450

Olive Oil                                                                     3                         30

Total                                                                          165                    1650

Method

Mixing time: at slow speed for 5-7minutes, and at high speed for 4-5 minutes

Dough temperature: 24-26℃

Proffing period in the middle: 10 minutes

Weight of the divided dough: 120g

After the development of the dough, take it carefully and put it into the boiling water to be cooked for 30 seconds for each side, then take it out with a strainer and lay it on bakeware, then decorate and bake the bread.

Baking temperature: 200-210℃

Baking time: 10-15minutes

It stems from Jewry, with unique making procedures integrating unique flavor and quality.

Ingredients                                                                             %                          kg.g

Bread Flour                                                                                100                      1000

Angel Sugar-tolerance Instant Dry Yeast(Golden)    2                            20

Bakerdream Frozen Dough Modifier                                1                            10

Berry Sugar                                                                                 8                           80

Salt                                                                                                  2                           20

Milk Powder                                                                               3                            30

Egg                                                                                                10                           100

Cold Water                                                                                45                           450

Bakerdream Margarine                                                         6                            60

Bakerdream Crispy Margarine                                          50                         500

Method

Mixing time: at low speed for 4 minutes and then at high speed for 6-8 minutes

Dough temperature: 22-24℃

Proffing period in the middle: 10 minutes

The weight of the divided dough: 50-90g (according to need), mold the stirred dough into rectangle, refrigerate the dough for 1-2 hours and wrap with butter; then make three folds three times, each time when making the three folds, roll the dough to 1.5cm thick, and after each three folds, refrigerate the dough for 1 hour; finally, roll the dough till 0.2-0.3cm thick and divide the dough into portions of triangle shape with the size of bottom edge multiplied by height is equal to 12cm multiplied by 18cm, then roll the dough up.

Final fermenting temperature: 30-33℃

Instant freezing: put the dough into the priffing box to be fermented by 50%, then put the divided dough into an instant freezer, the temperature of the dough center is kept lower than 10℃ within 30 minutes.

Cryopreservation:  you can put the instant frozen dough into plastic bags and seal the bags, and preserve the dough at minus 18℃ for later use.

Defreezing: Room temperature defreezing method: put the dough under room temperature for defreezing, when the dough surface is a little wet or has just become dry, put the dough into the proffing box. After the freezing, the best temperature of the dough center is 15℃.

Before baking, brush egg liquid on the surface.

Baking temperature: 180℃

Baking time: 18-20 minutes

Multi grain croissant

Ingredients                                                              %                          kg.g

Bread Flour                                                            100                      1000

Bakerdream brand Rye Mixing Flour          15                         150

Angel Instant Dry Yeast (Brown packing)  2                          20

Angel A500 Bread Improver                          0.5                        5

Berry Sugar                                                             8                           80

Salt                                                                            2.2                         22

Cold Water                                                              55                         550

Bakerdream crispy Magarine                         15                          150

Method

Mixing time：at slow speed for 4minutes, at high speed for 8 minutes;

Dough temperature: 22-24℃

Proffing period in the middle: 10minutes

Weight of the divided dough: 60-90g/per portion

Note: operation as croissant, the rolled croissant surface is stuck with rye pre-fixing flour or decorated with sundry particle.

Baking temperature: 180-200℃, no steam

Time: 18-20minutes

Ingredients                                               %                             kg.g

Bread Flour                                                   100                        1000

Berry Sugar                                                    6                              60

Angel Sugar-tolerance Fresh Yeast     5                              50

Milk Powder                                                  6                               60

Angel A500 Bread Improver                1                                10

Salt                                                                   2.2                             22

Water                                                              50                              500

Bakerdream Margarine                           10                              100

Cooked Brown Rice                                   40                             400

Methed

Dough making: stir the dough till the wheat gluten is fully developed, then add the cooked brown rice and stir it evenly at slow speed.

Dividing the dough: rest for 5 minutes, divide the dough into 60g per portion, put the dough into the proffing box for fermentation.

When the dough is fermented by 50%, brush egg liquid, stick a square sea weed on the bread, and cover a fireresistant cloth on the top of the bread, then lay another comal to carry out baking.

Baking temperature: 220℃/200℃

Baking time: 10 minutes

Golden appearance, with the fresh fragrance of rice and salty taste, being cut from the middle and added with some bacon and lettuce, there would be a special taste.

Ingredients                                                          %                             kg.g

Bread Flour                                                              100                         1000

Berry Sugar                                                               25                           250

Angel Sugar-tolerance Instant Dry Yeast    1.5                           15

Egg                                                                               10                             100

Milk Powder                                                             6                                60

Cheese Powder                                                       4                                 40

Salt                                                                              1.2                               12

Angel A500 Bread Improver                          0.3                                3

Milk                                                                            40                               400

Bakerdream Margarine                                      15                               150

Filling     

Banana                                                                      20                              200

Milk                                                                          100                             1000

Bakerdream Instant  cheese powder          50                               500

Method

Dough making: stir the materials until the gluten is 70% developed, and then add margarine, stir the mixture till the gluten is fully developed.

Dividing the dough: 80g per portion, rest for 15 minutes

Shaping the dough: roll the dough and spread the instant cheese jam on the dough, lay the banana slices and roll the dough up to be made into banana shape.

When the fermenting of the dough is finished, bake the bread.

Baking temperature: 190℃/190℃

Baking time: 12 minutes

With longitudinal textus, the product has soft fibre when being torn and tastes fine and sweet with the aromatic flavor of milk.

Ingredients                                %                            kg.g

Whole Egg                                       42                          1000

Berry Sugar                                    100                       2400

Banana Serum                               100                       2400

Bread Flour                                    50                          1200

Cake Flour                                      50                          1200

Saleratus                                         4.2                         100

Pure milk                                        42                           1000ml

Maize oil                                         25                            600ml

Total                                                413.2                       8300

Walnut kernel Decoration                                        500

Method

Mixing time: stir egg and berry sugar at medium speed for 3-5 minutes, and slowly add the rest materials and sufficiently stir them evenly.

Dividing the panada: put 500g panada into the 500g-mold, and scatter some walnut kernel on the panada for decoration.

Baking temperature: 170-180℃

Baking time: 50-60 minutes

After the cake is cooled, sift some dampproof sugar powder on the surface, and the cake can be kept for 4 days in the refrigerator after being sealed.

Full-bodied banana accompanied by the delicious walnut, with the substantial taste, it makes you seem to be in a tropical orchard.

Ingredients                                                             %                        kg.g

Bread Flour                                                                100                    1000

Angel Sugar-tolerance instant dry yeast       1.5                      15

Milk                                                                               50                       500

Granulated Sugar                                                    20                       200

Milk Powder                                                              5                          50

Soft Chocolate                                                          5                          50

Salt                                                                                2                          20

Egg                                                                                10                       100

Coffee                                                                          1.5                       15

Bakerdream Margarine                                       15                        150

Bread  Softening Agent                                       2                           20

Angel A500 Bread Improver                          0.3                       3

Method

Dough making:

When the wheat gluten is developed by 80%, add the butter and the softening agent slowly and stir them at high speed till the dough is fully developed.

Dough temperature: 26-28℃

Weight of the divided dough: 150g per portion

Resting the dough: 15minutes

Shaping and putting the dough in a mold: 3 pieces of bread in a mole

After the fermenting is finished, bake the bread, and then brush the whole egg and sprinkle almond slices on the surface for decoration.

Baking temperature: 160℃/190℃

Baking time: 35minutes

With longitudinal extention of textus, the bread has soft fibre when being torn and tastes fine and sweet with fragrant flavor of milk.