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泡多源生產廠家 食品級(ji)泡多源廠家(jia)價格

★應(ying)用范圍：發酵面制品(pin)(食品(pin)分類(lei)號：06.03.02.03)、面糊、裹粉(fen)、煎炸(zha)(zha)粉(fen)(食品(pin)分類(lei)號：06.03.02.04)、油(you)炸(zha)(zha)面制品(pin)(食品(pin)分類(lei)號：06.03.02.05)、焙烤(kao)食品(pin)(食品(pin)分類(lei)號：07.0)。 
★功能作(zuo)(zuo)用(yong)(yong)：采(cai)用(yong)(yong)本(ben)(ben)品加工(gong)制(zhi)(zhi)(zhi)作(zuo)(zuo)的(de)油(you)條(tiao)、麻花、漢堡、烙餅(bing)、烤(kao)餅(bing)、餡餅(bing)、黃金(jin)餅(bing)等(deng)油(you)炸面制(zhi)(zhi)(zhi)品、焙烤(kao)食品膨松個(ge)大飽(bao)滿、外(wai)酥里軟(ruan)，涼了不發(fa)硬；采(cai)用(yong)(yong)本(ben)(ben)品加工(gong)制(zhi)(zhi)(zhi)作(zuo)(zuo)的(de)包子(zi)、饅(man)頭、花卷、白(bai)(bai)吉饃、口福餅(bing)等(deng)發(fa)酵面制(zhi)(zhi)(zhi)品膨松個(ge)大飽(bao)滿、口感松軟(ruan)、色(se)澤(ze)潔白(bai)(bai)、涼了不發(fa)硬。本(ben)(ben)品不含(han)(han)明礬(fan)、不含(han)(han)鋁，安全合法更健康！注：做(zuo)筷子(zi)挑油(you)條(tiao)用(yong)(yong)泡多源H型。
★使用(yong)*：50g/kg(以米面(mian)計(ji)算)。油條、油炸餅(bing)等參(can)(can)考用(yong)量：30-40g/kg(以面(mian)粉(fen)計(ji)算)。烙餅(bing)、烤餅(bing)、餡餅(bing)、黃金餅(bing)、麻花等參(can)(can)考用(yong)量：10-20g/kg(以面(mian)粉(fen)計(ji)算)。蒸面(mian)筋參(can)(can)考用(yong)量：20-50g/kg(以面(mian)筋粉(fen)計(ji)算)。 
★使用(yong)方法：1.將本品與干面粉拌勻使用(yong)。2.將本品用(yong)常溫水溶(rong)解后(hou)加入面粉或面糊中。 

★應用(yong)資料：
①.外酥(su)(su)脆內松軟無礬油(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)配(pei)方：中(zhong)(zhong)筋(jin)面粉或(huo)油(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)粉9.5斤、泡多(duo)源A型(xing)(xing)150～200克(ke)、雞蛋(dan)0.5斤、黃油(you)(you)(you)(you)(you)(you)(you)(you)或(huo)起(qi)(qi)(qi)(qi)(qi)酥(su)(su)油(you)(you)(you)(you)(you)(you)(you)(you)(本配(pei)料(liao)是(shi)起(qi)(qi)(qi)(qi)(qi)到(dao)皮(pi)酥(su)(su)脆以及(ji)省油(you)(you)(you)(you)(you)(you)(you)(you)的作用(yong)(yong)。如果買不(bu)到(dao)黃油(you)(you)(you)(you)(you)(you)(you)(you)或(huo)起(qi)(qi)(qi)(qi)(qi)酥(su)(su)油(you)(you)(you)(you)(you)(you)(you)(you)，添加(jia)(jia)色(se)拉(la)(la)油(you)(you)(you)(you)(you)(you)(you)(you)也可(ke)(ke)以，但是(shi)沒有黃油(you)(you)(you)(you)(you)(you)(you)(you)、起(qi)(qi)(qi)(qi)(qi)酥(su)(su)油(you)(you)(you)(you)(you)(you)(you)(you)酥(su)(su)脆度(du)好(hao)）0.2-0.8斤、白(bai)糖(tang)20-60克(ke)(白(bai)糖(tang)起(qi)(qi)(qi)(qi)(qi)上色(se)作用(yong)(yong)，如果感覺油(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)色(se)澤發(fa)(fa)(fa)黑發(fa)(fa)(fa)紅發(fa)(fa)(fa)暗，可(ke)(ke)以不(bu)加(jia)(jia)或(huo)減量使(shi)用(yong)(yong))、鹽(yan)70-100克(ke)、常溫(wen)水(shui)5.7斤。工藝(yi)：面粉、泡多(duo)源干拌(ban)(ban)勻【也可(ke)(ke)以將(jiang)(jiang)(jiang)泡多(duo)源加(jia)(jia)入(ru)所有和面涼水(shui)中(zhong)(zhong)，用(yong)(yong)[電鉆(zhan)攪(jiao)拌(ban)(ban)器]高速攪(jiao)拌(ban)(ban)溶(rong)解】(干拌(ban)(ban)不(bu)均勻或(huo)者溶(rong)解不(bu)*就可(ke)(ke)能造(zao)成油(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)表面有氣泡)。再(zai)將(jiang)(jiang)(jiang)雞蛋(dan)、鹽(yan)、白(bai)糖(tang)及(ji)黃油(you)(you)(you)(you)(you)(you)(you)(you)等加(jia)(jia)入(ru)和面水(shui)中(zhong)(zhong)用(yong)(yong)[電鉆(zhan)攪(jiao)拌(ban)(ban)器]高速攪(jiao)拌(ban)(ban)溶(rong)解，再(zai)加(jia)(jia)入(ru)面粉和成面團(不(bu)要過度(du)揉(rou)(rou)面，以免起(qi)(qi)(qi)(qi)(qi)筋(jin)影響(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)膨松)。將(jiang)(jiang)(jiang)和好(hao)的面團用(yong)(yong)濕布蓋好(hao)，醒發(fa)(fa)(fa)10分鐘(zhong)(zhong)，揉(rou)(rou)疊一次，再(zai)次醒發(fa)(fa)(fa)10分鐘(zhong)(zhong)，再(zai)次揉(rou)(rou)疊，捋成條(tiao)(tiao)(tiao)(tiao)狀，用(yong)(yong)保(bao)鮮膜包好(hao)，放入(ru)冷藏柜，設(she)置10-15℃低溫(wen)發(fa)(fa)(fa)酵8-24小時(根據面粉筋(jin)度(du)大(da)(da)小確定發(fa)(fa)(fa)酵時間，筋(jin)度(du)越(yue)大(da)(da)發(fa)(fa)(fa)酵時間越(yue)長，發(fa)(fa)(fa)酵程(cheng)度(du)以“拉(la)(la)開油(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)坯(pi)不(bu)斷條(tiao)(tiao)(tiao)(tiao)不(bu)收縮”為)。然后(hou)取出、弛(chi)面一會(hui)、成型(xing)(xing)(成型(xing)(xing)時有油(you)(you)(you)(you)(you)(you)(you)(you)案和面案兩(liang)種防(fang)(fang)粘方法(fa)，“面案”撒(sa)干面粉成型(xing)(xing)美觀，酥(su)(su)脆；“油(you)(you)(you)(you)(you)(you)(you)(you)案”抹油(you)(you)(you)(you)(you)(you)(you)(you)油(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)細嫩，不(bu)容易渾油(you)(you)(you)(you)(you)(you)(you)(you))，再(zai)次醒發(fa)(fa)(fa)10-20分鐘(zhong)(zhong)，用(yong)(yong)木棍或(huo)筷子沾點干凈(jing)水(shui)在(zai)其中(zhong)(zhong)一條(tiao)(tiao)(tiao)(tiao)油(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)坯(pi)中(zhong)(zhong)間劃個水(shui)道(起(qi)(qi)(qi)(qi)(qi)粘合作用(yong)(yong)，防(fang)(fang)止油(you)(you)(you)(you)(you)(you)(you)(you)炸時兩(liang)片(pian)油(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)坯(pi)分開)，將(jiang)(jiang)(jiang)兩(liang)片(pian)油(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)坯(pi)疊加(jia)(jia)一起(qi)(qi)(qi)(qi)(qi)，再(zai)用(yong)(yong)木棍在(zai)油(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)坯(pi)中(zhong)(zhong)間使(shi)勁壓條(tiao)(tiao)(tiao)(tiao)小溝(防(fang)(fang)止油(you)(you)(you)(you)(you)(you)(you)(you)炸時兩(liang)片(pian)油(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)坯(pi)分開)，輕輕拉(la)(la)開油(you)(you)(you)(you)(you)(you)(you)(you)條(tiao)(tiao)(tiao)(tiao)坯(pi)，放入(ru)180-200度(du)油(you)(you)(you)(you)(you)(you)(you)(you)鍋(guo)油(you)(you)(you)(you)(you)(you)(you)(you)炸(使(shi)用(yong)(yong)棕櫚(lv)油(you)(you)(you)(you)(you)(you)(you)(you)或(huo)大(da)(da)豆色(se)拉(la)(la)油(you)(you)(you)(you)(you)(you)(you)(you))，不(bu)停翻(fan)動，炸至酥(su)(su)脆，出鍋(guo)后(hou)放入(ru)篩筐豎立控(kong)油(you)(you)(you)(you)(you)(you)(you)(you)、銷售。 
②.武(wu)大郎、土掉渣燒餅(bing)配方(fang)：溫(wen)水5.5斤、酵母100克(ke)、白(bai)糖400克(ke)、泡多源A型(xing)100-150克(ke)、乙基麥芽(ya)酚1克(ke)、中(zhong)筋面粉(fen)10斤(如果(guo)采用(yong)高(gao)筋面粉(fen)可以再加1-2克(ke)佳多酶C型(xing))。工藝：將以上原料依(yi)次加入(ru)(ru)水中(zhong)，和成面團，放入(ru)(ru)38度(du)醒(xing)箱發(fa)酵30分(fen)鐘（常溫(wen)發(fa)酵1-2小時）。然(ran)后，成型(xing)、放入(ru)(ru)烤(kao)盤(pan)、刷(shua)涂肉(rou)醬，中(zhong)間(jian)打(da)一個(ge)鵪鶉蛋，送入(ru)(ru)烤(kao)箱烘烤(kao)。肉(rou)醬配方(fang)：切碎(sui)熟(shu)豬肉(rou)（或牛肉(rou)）、筍丁或水蘿卜丁、花生油、咖喱粉(fen)、五香(xiang)粉(fen)、辣椒(jiao)粉(fen)、食(shi)用(yong)鹽、芝麻仁等。 
③.手(shou)工(gong)包(bao)子、饅(man)(man)頭(tou)(tou)、花卷(juan)、花糕配(pei)方：中(zhong)(zhong)筋面(mian)(mian)(mian)粉(fen)或(huo)饅(man)(man)頭(tou)(tou)包(bao)子粉(fen)10斤(jin)、酵(jiao)母50-100克(ke)(ke)、泡(pao)多源A型(xing)(xing)20-80克(ke)(ke)（用(yong)(yong)(yong)量越大口感越松軟，存放(fang)或(huo)冷(leng)凍不(bu)會發硬，但(dan)用(yong)(yong)(yong)量過多顯示(shi)口感就(jiu)像沒有蒸熟，也就(jiu)是(shi)發粘彈(dan)）、檸檬酸10克(ke)(ke)(添加本品(pin)是(shi)為了(le)防(fang)止(zhi)包(bao)子、饅(man)(man)頭(tou)(tou)、花卷(juan)出(chu)現(xian)紅(hong)點)、豬(zhu)油30克(ke)(ke)、白(bai)糖(tang)200克(ke)(ke)、食用(yong)(yong)(yong)鹽10-20克(ke)(ke)、25-30℃溫(wen)水5斤(jin)。工(gong)藝：將(jiang)(jiang)泡(pao)多源加入所有和(he)面(mian)(mian)(mian)水中(zhong)(zhong)，用(yong)(yong)(yong)[電鉆攪(jiao)拌器]高速攪(jiao)拌溶解。再將(jiang)(jiang)酵(jiao)母用(yong)(yong)(yong)35度(du)溫(wen)水化開拌入面(mian)(mian)(mian)粉(fen)中(zhong)(zhong)。然(ran)后將(jiang)(jiang)白(bai)糖(tang)、食用(yong)(yong)(yong)鹽、檸檬酸、面(mian)(mian)(mian)粉(fen)、豬(zhu)油等依次加入和(he)面(mian)(mian)(mian)水中(zhong)(zhong)，和(he)成面(mian)(mian)(mian)團，放(fang)入醒(xing)發箱(xiang)靜止(zhi)醒(xing)發25-30分(fen)鐘(zhong)(醒(xing)發箱(xiang)濕度(du)75度(du)、室溫(wen)38度(du))，取(qu)出(chu)面(mian)(mian)(mian)團制作包(bao)子、饅(man)(man)頭(tou)(tou)、花卷(juan)成型(xing)(xing)。將(jiang)(jiang)做(zuo)好的包(bao)子、饅(man)(man)頭(tou)(tou)、花卷(juan)再次25℃左右常溫(wen)醒(xing)發10-30分(fen)鐘(zhong)。然(ran)后放(fang)入蒸籠蒸10-20分(fen)鐘(zhong)，熄火后3-5分(fen)鐘(zhong)再掀鍋蓋出(chu)籠。 
④.餡(xian)餅做法配方：中筋面(mian)(mian)(mian)粉(fen)(fen)1000克(ke)(ke)(ke)、白糖(tang)80克(ke)(ke)(ke)（咸味加(jia)鹽15克(ke)(ke)(ke)）、酵母30克(ke)(ke)(ke)、起(qi)酥(su)油50克(ke)(ke)(ke)、泡(pao)多(duo)源(yuan)A型10-20克(ke)(ke)(ke)、溫(wen)水500克(ke)(ke)(ke)。工藝：將(jiang)泡(pao)多(duo)源(yuan)均勻干拌入面(mian)(mian)(mian)粉(fen)(fen)中，酵母用溫(wen)水溶(rong)解(jie)加(jia)入面(mian)(mian)(mian)粉(fen)(fen)，將(jiang)起(qi)酥(su)油溫(wen)熱溶(rong)化和入面(mian)(mian)(mian)粉(fen)(fen)。白糖(tang)加(jia)入溫(wen)水溶(rong)解(jie)，再(zai)加(jia)入面(mian)(mian)(mian)粉(fen)(fen)中，和成面(mian)(mian)(mian)團(tuan)，靜止(zhi)醒(xing)發2-5小時（根據室溫(wen)，發好(hao)為止(zhi)）。然(ran)后，揪成小面(mian)(mian)(mian)團(tuan)，軋成面(mian)(mian)(mian)皮刷點(dian)豬(zhu)油，疊到一起(qi)，壓(ya)成餅，包入肉餡(xian)或(huo)素餡(xian)，捏口后再(zai)按壓(ya)成餡(xian)餅，煎烤至(zhi)熟透金黃色即可。
⑤.發面(mian)(mian)蔥油(you)餅做法配方（1）：高筋面(mian)(mian)粉(fen)1000克(ke)、酵(jiao)母(mu)20克(ke)、泡多源A型15-20克(ke)、佳(jia)(jia)多酶C型0.1-0.2克(ke)、食(shi)用(yong)鹽10-20克(ke)、水(shui)540-560克(ke)。工藝：將(jiang)酵(jiao)母(mu)用(yong)溫水(shui)化開加(jia)入和(he)面(mian)(mian)水(shui)，將(jiang)泡多源、佳(jia)(jia)多酶拌入干面(mian)(mian)粉(fen)，然后(hou)加(jia)入和(he)面(mian)(mian)水(shui)。食(shi)用(yong)鹽用(yong)少(shao)許水(shui)化開，加(jia)入面(mian)(mian)中，和(he)成面(mian)(mian)團，靜止醒發2-8小時（根據(ju)室溫，發好為止）。搟成餅，撒(sa)上細鹽和(he)熟(shu)(shu)花椒(jiao)面(mian)(mian)，抹勻輕壓，淋上油(you)，刮均勻，撒(sa)上蔥花，再撒(sa)上一(yi)層薄面(mian)(mian)，卷成長條，掐成面(mian)(mian)團，搟成餅，烙熟(shu)(shu)，烙至(zhi)兩面(mian)(mian)金黃即(ji)可。 
⑥.死面(mian)蔥(cong)油餅(bing)(bing)做法(fa)配方(fang)（2）：高筋面(mian)粉1000克、面(mian)欣酥(su)A型(xing)(xing)10克、泡多源A型(xing)(xing)15-20克、佳多酶(mei)C型(xing)(xing)0.1-0.3克、檸檬酸5克、食用(yong)鹽10-20克、水(shui)540-560克。工藝：將(jiang)面(mian)欣酥(su)用(yong)溫(wen)水(shui)化開加(jia)入和面(mian)水(shui)，將(jiang)泡多源、佳多酶(mei)拌(ban)入干面(mian)粉，然后加(jia)入和面(mian)水(shui)。食用(yong)鹽、檸檬酸用(yong)少許水(shui)化開，加(jia)入面(mian)中(zhong)，和成(cheng)(cheng)(cheng)面(mian)團(tuan)，靜止醒(xing)發30～50分鐘。搟(xian)成(cheng)(cheng)(cheng)餅(bing)(bing)，撒上細鹽和熟花椒面(mian)，抹勻(yun)輕壓，淋上油，刮均勻(yun)，撒上蔥(cong)花，再撒上一層薄面(mian)，卷成(cheng)(cheng)(cheng)長條，掐成(cheng)(cheng)(cheng)面(mian)團(tuan)，搟(xian)成(cheng)(cheng)(cheng)餅(bing)(bing)，烙(luo)熟，烙(luo)至兩面(mian)金黃即可。 
⑦.松軟香(xiang)醬餅(bing)配方(fang)：高(gao)筋面(mian)粉10斤、酵母100克(ke)、泡多源A型50-100克(ke)、佳(jia)多酶C型1-2克(ke)、白糖(tang)150克(ke)、乙基麥芽(ya)酚1克(ke)、鹽(yan)30-50克(ke)、水6斤、紅油(you)適量。工藝：將以上原料和成(cheng)面(mian)團，放(fang)入醒箱發酵30-50分鐘（常溫發酵2-5小時(shi)，低溫發酵5-8小時(shi)），然后，分開面(mian)團，壓成(cheng)圓餅(bing)、刷涂紅油(you)、香(xiang)辣(la)醬、撒蔥花(hua)，放(fang)入電餅(bing)鐺烙熟。 
⑧.機(ji)器(qi)饅頭(tou)(tou)(tou)、花卷(juan)做(zuo)法配方：中(zhong)(zhong)筋面(mian)(mian)粉(fen)或饅頭(tou)(tou)(tou)包子粉(fen)10斤、酵母50-100克(ke)(ke)(ke)、泡多源A型50-80克(ke)(ke)(ke)、檸檬酸(suan)10克(ke)(ke)(ke)(添加(jia)本品是為了(le)防止饅頭(tou)(tou)(tou)、花卷(juan)出現紅點)、豬(zhu)油(you)30克(ke)(ke)(ke)、白(bai)糖200克(ke)(ke)(ke)、食用(yong)(yong)鹽10-20克(ke)(ke)(ke)、25-30℃溫水5斤。工藝：1.將泡多源加(jia)入(ru)(ru)(ru)所有和(he)面(mian)(mian)水中(zhong)(zhong)，用(yong)(yong)[電鉆(zhan)攪拌(ban)器(qi)]高速(su)攪拌(ban)溶解。再(zai)將酵母用(yong)(yong)35度溫水化(hua)開拌(ban)入(ru)(ru)(ru)面(mian)(mian)粉(fen)中(zhong)(zhong)。2.然后將白(bai)糖、食用(yong)(yong)鹽、檸檬酸(suan)、豬(zhu)油(you)等(deng)依次(ci)加(jia)入(ru)(ru)(ru)和(he)面(mian)(mian)水中(zhong)(zhong)，用(yong)(yong)[電鉆(zhan)攪拌(ban)器(qi)]高速(su)攪拌(ban)均勻，再(zai)加(jia)入(ru)(ru)(ru)面(mian)(mian)粉(fen)中(zhong)(zhong)，用(yong)(yong)和(he)面(mian)(mian)機(ji)和(he)成面(mian)(mian)團，3、成型：做(zuo)饅頭(tou)(tou)(tou)時(shi)直接(jie)放(fang)入(ru)(ru)(ru)饅頭(tou)(tou)(tou)機(ji)成型或手工成型。做(zuo)花卷(juan)時(shi)，將和(he)好的(de)面(mian)(mian)在(zai)壓面(mian)(mian)機(ji)中(zhong)(zhong)壓延，至(zhi)面(mian)(mian)片(pian)中(zhong)(zhong)空(kong)氣(qi)驅(qu)趕干凈，面(mian)(mian)片(pian)光滑即可，將延壓后的(de)面(mian)(mian)片(pian)卷(juan)制、切割，要保證成品均勻*。4、醒發：醒發溫度38±2℃，相對溫度70-80%，時(shi)間40-45min。5、蒸制：對濕面(mian)(mian)團25g/個的(de)饅頭(tou)(tou)(tou)，蒸8min即可。 
⑨.油酥(su)千層烤餅做法：低筋(jin)面(mian)(mian)(mian)粉(fen)10斤(jin)(jin)加(jia)(jia)(jia)入(ru)加(jia)(jia)(jia)熱(re)的豬油（或起(qi)(qi)酥(su)油）5斤(jin)(jin)，食用(yong)(yong)鹽50克(ke)、白糖0.5-1斤(jin)(jin)用(yong)(yong)少(shao)許水(shui)溶解加(jia)(jia)(jia)入(ru)，和成(cheng)(cheng)酥(su)面(mian)(mian)(mian)，靜止1-2小(xiao)時，揪成(cheng)(cheng)小(xiao)團，搟成(cheng)(cheng)酥(su)面(mian)(mian)(mian)皮。另(ling)外，再(zai)取中筋(jin)面(mian)(mian)(mian)粉(fen)12斤(jin)(jin)加(jia)(jia)(jia)入(ru)泡多源A型60克(ke)干拌均(jun)勻，再(zai)加(jia)(jia)(jia)入(ru)豬油或起(qi)(qi)酥(su)油1.8斤(jin)(jin)、溫水(shui)3斤(jin)(jin)、鹽60-120克(ke)(甜酥(su)餅加(jia)(jia)(jia)白糖1.8-2.4斤(jin)(jin))，和成(cheng)(cheng)面(mian)(mian)(mian)團，醒發(fa)30分鐘，揪成(cheng)(cheng)小(xiao)面(mian)(mian)(mian)團，軋(ya)成(cheng)(cheng)水(shui)面(mian)(mian)(mian)皮，撒(sa)上五(wu)香粉(fen)，再(zai)疊加(jia)(jia)(jia)酥(su)面(mian)(mian)(mian)皮，卷起(qi)(qi)來，切開，兩遍收口(kou)，壓(ya)成(cheng)(cheng)餅，刷點(dian)(dian)蛋黃與花生油混合液(ye)，再(zai)撒(sa)點(dian)(dian)芝麻，入(ru)爐上火(huo)200℃、下火(huo)230度烘烤。 
⑩.五香(xiang)油酥千(qian)層(ceng)烙餅配方：面(mian)(mian)粉(fen)1000克(ke)、酵(jiao)母10克(ke)、鹽20克(ke)、泡多源A型20克(ke)、五香(xiang)粉(fen)10克(ke)、豬油或起(qi)酥油25克(ke)、溫(wen)水(shui)(shui)550克(ke)。工藝：面(mian)(mian)粉(fen)與(yu)酵(jiao)母、泡多源干拌均勻，鹽加入(ru)溫(wen)水(shui)(shui)溶解，再與(yu)面(mian)(mian)粉(fen)和成面(mian)(mian)團(tuan)，常溫(wen)發酵(jiao)2-5小(xiao)時，然后(hou)揪成小(xiao)團(tuan)，搟(xian)成面(mian)(mian)皮(pi)，面(mian)(mian)皮(pi)刷豬油后(hou)撒上(shang)五香(xiang)粉(fen)，再多層(ceng)疊到一起(qi)，壓成圓(yuan)餅，再送(song)入(ru)烤箱200度(du)烘烤或放入(ru)電(dian)餅鐺烙熟。 
?7?6.油酥燒餅（火燒）做法：低筋(jin)面粉(fen)1斤(jin)加(jia)入加(jia)熱的豬油（或起酥油）3-5斤(jin)、食(shi)用(yong)鹽50克，炒成油酥。另外(wai)，再取中筋(jin)面粉(fen)2斤(jin)加(jia)入泡多源A型10克干(gan)拌均勻(yun)，再加(jia)入酵母20克（提前用(yong)少(shao)許(xu)溫(wen)水溶解(jie)）、溫(wen)水1斤(jin)、鹽20克、白(bai)糖200-300克，和成面團(tuan)，放入醒(xing)箱(xiang)35～40℃醒(xing)發30-50分(fen)鐘，揪(jiu)成小面團(tuan)，軋成水面皮，抹上一層油酥，撒(sa)上五香粉(fen)，卷起來，切開，兩遍(bian)收口，壓成餅，刷(shua)點蛋黃與花生油混合液，再撒(sa)點芝麻，入爐(lu)上火200℃、下火230度烘烤。 
?7?7.入口即化的松脆芝麻大燒餅（缸爐(lu)、吊爐(lu)、鐵板）制作(zuo)配(pei)方：面(mian)包(bao)粉(fen)(fen)(fen)(fen)10斤(或(huo)用饅頭特精面(mian)粉(fen)(fen)(fen)(fen)代替1-5斤面(mian)包(bao)粉(fen)(fen)(fen)(fen))、酵母100克(ke)、泡多源A型(xing)100-150克(ke)、白糖(tang)(tang)150克(ke)(或(huo)者(zhe)麥(mai)芽糖(tang)(tang)漿)、焦甜型(xing)或(huo)焦香(xiang)型(xing)乙基(ji)麥(mai)芽酚2克(ke)、水5.5斤。工藝(yi)：將以上原料(liao)和成面(mian)團(tuan)，放入醒(xing)箱發(fa)(fa)酵30-50分鐘（常溫發(fa)(fa)酵1-2小時）。然后(hou)(hou)，將面(mian)團(tuan)分割成150-160克(ke)的面(mian)團(tuan)，揉搓(cuo)后(hou)(hou)分成一(yi)大一(yi)小兩(liang)個(ge)面(mian)團(tuan)，其中一(yi)個(ge)小的沾(zhan)點(dian)由五香(xiang)粉(fen)(fen)(fen)(fen)、芝麻醬、食(shi)用鹽、牛(niu)肉香(xiang)精粉(fen)(fen)(fen)(fen)(或(huo)豬肉香(xiang)精粉(fen)(fen)(fen)(fen)、雞肉香(xiang)精粉(fen)(fen)(fen)(fen)、骨髓浸(jin)膏等，一(yi)般用量1%左右(you))等調(diao)成的調(diao)味(wei)液，包(bao)入另一(yi)個(ge)面(mian)團(tuan)，揉捏合一(yi)起成團(tuan)、用手沾(zhan)點(dian)水壓成片，刷涂(tu)糖(tang)(tang)漿、撒(sa)芝麻仁，送入烤(kao)爐(lu)烘(hong)烤(kao)，后(hou)(hou)刷涂(tu)少(shao)許麥(mai)芽糖(tang)(tang)漿。 
?7?8.肉夾饃(mo)(mo)、白吉饃(mo)(mo)的制作配方：中筋面(mian)(mian)粉(fen)(fen)(fen)或(huo)饅頭(tou)粉(fen)(fen)(fen)5千克(ke)(ke)(可(ke)以使(shi)用(yong)面(mian)(mian)包粉(fen)(fen)(fen)代(dai)替20-50%高筋面(mian)(mian)粉(fen)(fen)(fen))，酵母50克(ke)(ke)、泡(pao)多源A型(xing)150-200克(ke)(ke)，水(shui)2.5千克(ke)(ke)，食用(yong)鹽(yan)20克(ke)(ke)，起酥油100-400克(ke)(ke)。工藝：1.先將(jiang)泡(pao)多源與干面(mian)(mian)粉(fen)(fen)(fen)充(chong)分(fen)拌勻(yun)(干拌不均勻(yun)就可(ke)能造成(cheng)白吉饃(mo)(mo)表(biao)面(mian)(mian)有(you)紅(hong)點)，也可(ke)以將(jiang)泡(pao)多源加入(ru)所有(you)和面(mian)(mian)水(shui)，用(yong)[電(dian)鉆攪拌器]高速(su)攪拌溶(rong)解。再(zai)(zai)加入(ru)融化(hua)的起酥油高速(su)攪拌，再(zai)(zai)加入(ru)食用(yong)鹽(yan)水(shui)溶(rong)液(ye)攪拌均勻(yun)，然后加入(ru)面(mian)(mian)粉(fen)(fen)(fen)，后加入(ru)酵母溶(rong)液(ye)(提前(qian)用(yong)少許溫水(shui)溶(rong)解)、揉和起勁成(cheng)軟面(mian)(mian)團，餳置(zhi)約30-50分(fen)鐘后揪劑（每(mei)千克(ke)(ke)面(mian)(mian)粉(fen)(fen)(fen)出10個），再(zai)(zai)逐個揉拉成(cheng)長薄(bo)條，抹一(yi)層(ceng)香油，撒適(shi)量椒鹽(yan)，隨后卷起來，立置(zhi)案(an)上按成(cheng)餅(bing)狀，再(zai)(zai)用(yong)搟面(mian)(mian)杖搟成(cheng)圓(yuan)形，制成(cheng)生面(mian)(mian)坯(pi)。將(jiang)面(mian)(mian)坯(pi)置(zhi)爐口烙(luo)(luo)板上，烘(hong)烙(luo)(luo)定型(xing)并變色變硬(ying)后，再(zai)(zai)靠立在烙(luo)(luo)板下面(mian)(mian)的爐口內壁，直到烘(hong)烤熟。