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无铝油条膨松剂（家庭用和作坊用）
Aluminum-free Fried Dough Stick Raising Agent
from: Angel Yeast
适用于油条等油炸蓬松食品
Applicable to fried dough sticks and other fried puffed
food
净含量：20 克/袋
Net weight: 20g
配料：碳酸氢钠、玉米淀粉、碳酸钙、酒石酸、 磷酸二
氢钠、柠檬酸、纤维素酶
Ingredient: sodium bicarbonate, corn starch, calcium
carbonate, tartaric acid, sodium dihydrogen phosphate,citric acid and cellulase
推荐使用量：面粉用量的 2-3%，不得超过面粉用量的 5%
Recommended amount: 2-3% of the amount of
flour, without being over 5% of the amount of flour
贮存方法：密闭储藏于干爽阴凉处
Storage method: sealed and stored in dry, cool
and dark place
生产日期：见包装上喷码打印
Date of manufacture: see the printed and
sprayed code on the packing
保质期：12 个月
Shelf life: 12 months
操作流程 （如图示）:
Operation flow (see the picture):
1. 和面——将本袋安琪无铝油条膨松剂（20 克）
均匀，撒入面粉中（500 克中高筋面粉），加水 300 克和成面团；
1. Making dough—evenly spread Angel aluminum-free fried dough stick raising agent
(20g) into the flour (500g medium and high gluten flour), add 300g water and make into
dough;
2. 静置——面团用保鲜膜盖好，静置 20 分钟
2. Standing—cover the dough with preservative film and let stand for 20min
3. 揉面——揉 2-3 分钟，用保鲜袋装好
3. Kneading dough—knead for 2-3min, and place into preservative bag
4. 饧面——常温或冷藏放置（饧面）3-9 个小时，夏天短，冬天长。
4. Secondary fermentation—place (for secondary fermentation) at normal temperature or
in refrigerator for 3-9h, shorter in summer, longer in winter.
5. 拉条——拉长条，并用手按成长片状
5. Stretching—stretch into long strip, and press into long slice with hand
6. 成形——切剂子，取两片叠压，用筷子或尺子压成型
6. Shaping—pinch off small pieces of dough, take two pieces and overlap, press and
shape with chopsticks or ruler.
安琪家用新产品资料
ANGEL NEW PRODUCTS FOU HOME USE
7. 成熟——将剂子拉长，入 200 ℃的油锅锅翻滚炸至金黄即可
7. Maturing—stretch the small piece of dough, put into 200 ℃ oil and fry till golden yellow
本袋产品可以做油条 10 根左右，为了便于上色，和面时候可以加入少许白糖。
This bag of product can be used for about 10 pieces of fried dough sticks, a few white
sugar can be added when making dough so as to color.
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