Bamboo Charcoal Stollen

Ingredients % kg.g
Bread Flour 100 1000
Berry Sugar 15 150
Angel Sugar-Tolerance Instant Dry Yeast 1.5 15
Egg 10 100
Milk Powder 4 40
Bamboo Charcoal Powder 1.2 12
Salt 1.5 15
Angel A500 Bread Improver 0.5 5
Fresh Milk 40 400
Bakerdream Margarine 10 100
Dough making:
After the wheat gluten is developed by 80%, add margarine, first stir it slowly and then quickly till the wheat gluten is fully developed.
Dough temperature: 26-28℃
Dividing the dough: 150g per portion, roll each dough into round shape, rest for 15 minutes.
Mould the dough into final shape: roll the dough and cover it with bacon and roll it up to become a cylinder shape, and then lay it on a dish.
When fermenting is finished, bake the bread.
Baking temperature: 180℃/190℃
Baking time: 16 minutes
It makes full use of the natural raw material of bamboo charcoal and integrates the idea of health; bamboo charcoal
is made from natural bamboo by burning it under high temperature of thousand centigrade degrees and then
pulverizing it, which contains rich minerals such as calcium, potassium, ferrum, etc., and has the effect of purifying
intestines and stomach as well as expelling toxin and beautifying.


The trick to making bao? Starting with the perfect dough

BY Andrea Nguyen  October 7, 2009  Los Angeles Times

The best and easiest dough for Chinese filled buns is a matter of mixing together a handful of readily available ingredients, and the result is fabulous. 

Freshly steamed homemade bao, filled with fragrant roast pork or chicken, has a slightly chewy, flavorful dough. (Glenn Koenig / Los Angeles Times)

You can tell when a dish has made it into the mainstream by looking it up in the dictionary. There you’ll find entries for sushi, taco and pho. I still have to italicize as a foreign word bao, the term for Chinese steamed bread and filled buns, but my hunch is that I won’t have to do that for long.

Bao is on the rise, and that’s not just because it features leavened dough. Just check Costco, supermarket chains such as Vons/Pavilions and Ralphs, and of course, any nearby 99 Ranch. It’s not hard to find bao in the frozen or refrigerated food sections.

Convenient as they are, packaged buns are never as satisfying as homemade ones — freshly steamed, chewy-soft and filled with fragrant roast pork or curried chicken redolent of spices.

Steamed, filled buns originated in China, perhaps as early as the third century AD. They have since spread throughout East and Southeast Asia and were brought to the U.S. by immigrants. I’m thrilled that bao has moved beyond Chinatown excursions into everyday American eating.

I’ve been infatuated with bao since childhood. Using self-rising flour, sugar and milk for the dough, my mother made a Vietnamese rendition filled with a stir-fried pork-and-vegetable mixture, a wedge of boiled egg and slices of Cantonese roast pork and lap cheung (sausage). I enjoyed them for breakfast and lunch dipped in a pool of soy sauce and lots of black pepper.

On the weekends, our family drove from San Clemente to Chinatown in Los Angeles for dim sum breakfasts at the long-defunct Tai Hong restaurant on Broadway. There I learned to carefully listen to the dumpling ladies’ melodious calls advertising their char siu bao, my favorite kind. The classic Cantonese bao were snowy white, pillowy soft and savory-sweet with the goodness of chopped roast pork inside. Those buns made me swoon, and I always sneaked an extra one from the bamboo steamer.

The stuffed buns from my mom’s kitchen and dim sum houses defined my bao world for decades. I was perfectly satisfied during my youth, but then had an epiphany as a young adult.

A bao revelation

While studying in Hong Kong on a fellowship in the early 1990s, I traveled to Dali, a town in southwestern China. There I experienced bao like none that I had ever tasted before. They were diminutive, the size of golf balls, filled with juicy ground pork and encased by remarkably spongy, slightly chewy dough. The game changer was not the filling, which I could get my head around, but rather the dough.

In raw form, it sat on the bun maker’s counter as an active, somewhat mischievous blob. The ecru-colored dough was alive with yeasty goodness. At home, I’d been delighted by bao made from overly white, cakey, sweet dough. This dough looked different and, as it turned out, produced superior bao. It was the first time that I’d ever detected wheat flour’s natural savor in bao. Additionally, the Dali dough wasn’t cloying and it allowed the filling to really pop. There were 10 bao per order, and my friends and I enjoyed multiple orders daily during our weeklong stay. That Dali bao quickly became my benchmark for perfection, and it had to do with the dough.

When I returned to the U.S., I began looking for similar dough in commercial Chinese steamed bao but did not find it until I started experimenting on my own. I quickly discovered that bao dough was tricky to master, despite the fact that just a handful of ingredients went into it: wheat flour, leavening, liquid, fat and sugar.

Bao dough is akin to Western bread dough, the difference being that the cooking method is wet steam heat. For the most part, when bao dough is steamed into plain buns or rolls (the kind you’d tuck a slice of roast duck or pork belly into), they puff up nicely and cook to a wonderful fluffy finish.

The problem arises when the dough is stuffed to make filled buns. Whether the filling is raw or cooked, it introduces moisture into the bun during steaming and can cause the dough to cave in or wrinkle after cooking. Imagine my devastation on the occasions when that happened after hours of working and waiting.

The preventive measures prescribed in cookbooks, such as carefully lifting the steamer lid after the buns are done so that moisture doesn’t drip back onto them, failed me. Plus, that’s not what I observed at dim sum houses and street stalls in Asia, where professional cooks lifted their steamer lids with little care, steam wafting up from below, to serve you a hot bao.

Over the years, I’ve test-driven recipes from many Asian cookbooks, including some devoted to the craft of making Chinese doughy treats. Along the way, I’ve tried dough using starters and employed potassium carbonate solution and Chinese baking powder sold at Asian markets, but the results were either not as light as I wanted or ended up tasting metallic. I’ve kneaded baking powder into the dough at the end in an attempt to achieve a lofty rise; it worked but the bao surface became dimpled.

I’ve carted flour home from Singapore and purchased Taiwanese flour from 99 Ranch that featured bao photos on the packaging. Low-gluten American cake flour and renowned White Lily flour milled from soft winter wheat have found their way into my bao dough experiments. These bleached, low-gluten flours yield bright white dough that unfortunately tasted flat.

Keeping it simple

At the end of the day, the best and easiest bao dough is simply made by stirring together these readily available ingredients: moderate gluten all-purpose flour from the supermarket, instant (fast-acting) yeast, baking powder, canola oil, sugar and water. I often knead by hand, but when I feel lazy, I let the food processor do the work. Regardless of method, the result is fabulous.

The dough cooks up to a fluffy tenderness but with a slight chew, like the Dali dough, and doesn’t collapse under the pressures of steaming. When developing the recipes for my cookbook, “Asian Dumplings,” I nervously tested the dough to make pan-fried stuffed buns (sheng jian baozi), a Shanghai favorite that is like a cross between pot stickers and bao. Cooked in a skillet, the dough amazingly performed without a glitch.

The key is having a little fat and combining yeast with baking powder in a balanced proportion. As biochemist and acclaimed author Shirley Corriher explains in “Cookwise,” working in a small amount of fat tenderizes and enables bread dough to hold gas bubbles well. That lightens the dough, she says, as does employing a two-pronged approach to leavening.

With reliable, delectable bao dough, it is just a matter of picking a filling, stuffing and then steaming. It’s been more than 17 years since I was in Dali. Who would have thought that all the ingredients to produce sensational bao were at my fingertips?,0,7536561.story

Sunflower Seeds Toast

Ingredients                               %                   kg.g


Bread Flour                               50                    500

Angel Sugar-tolerance Instant Dry Yeast         0.5                   5

Egg Yolk                                  40                    400

Milk                                      20                    200


Bread Flour                                50                    500

Berry Sugar                                12                     120

Salt                                       1.8                    18

Whole Egg                                 10                     100

Angel Sugar-tolerance Instant Dry Yeast          1.2                    12

Angel A500 Bread Improver                    0.3                      3

Milk                                       10                      100

Honey                                      10                     100

Melon Seeds                                 50                      500

Bakerdream Margarine                         30                      300

Total                                                              2858

Making Procedures

Dough making: ferment the sponge for 3- 4 hours, and then mix it with materials of the dough till the dough is fully developed, finally slowly add baked melon seeds and mixed with the dough evenly.

Dividing the dough and rolling it into round shape: 200g per portion, 5 portions per strip of the bread, then rest for 15 minutes.

After fermenting is finished, brush the whole egg on the surface and make five diagonal cuts with scissors.

Baking temperature: 170℃/ 190℃

Baking time: 35 minutes

soft textus, fragrance from the fermenting of the sponge

dough and rich nutrition of sunflower seeds, all these bring

you plenty of enjoyment.

Pooledo Toast

Ingredients % kg.g
Bread Flour 100 1000
Angel Sugar-tolerance 1.5 15
Instant Dry Yeast
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
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.

Cramlque bread


Ingredients                                       %                        kg.g

Bread Flour                                       100                      744

Milk                                             50                       327

Whole Egg                                        12                       89

Angel Sugar-tolerance                               2                         15

Instant Dry Yeast

Granulate Sugar                                    10                        74

Salt                                              2                         15

Sponge                                           20                        149

Preserved Apple                                    8                         60

Orange Peel                                       8                         60

Bakerdream Fine Cream                             15                        112

Bakerdream Margarine                              15                         112

Total                                             242                       1800


Dough making: After the dough is fully developed, add preserved apple and orange peel at slow speed and mix them evenly.

Dough temperature: 26-28℃

Basic fermentation: temperature of 28℃,humidity of 75-80%,time of 60 minutes

Dough dividing and shaping: divide the dough into 450g per portion, make three fold and rest for 15 minutes, roll the dough, mould it into shape and proff.

Before baking, brush the whole egg and make cuts with a knife on the surface.

Baking temperature:150℃/200℃

Baking time: 30minutes

The product is fashionable in France and rich in nutrition. You should not miss the delicious bread with unique flavor!

Selection of Angel Bread Formula


Content Introduction:

This book contains varieties of bread that Angel baking technique team has researched and developed for Chinese baking market, covering continental health bread, French loaf and multiple styles of bread which are popular in Hong Kong and Taiwan. The book combines the Angel bakers’ arduous creation and thought on the development of Chinese baking industry, which provides much reference for improving the level of bread making technique in Chinese baking industry. The key materials used in this book are provided by Angel Company.


Editor, photographer and decoration designer: Jonathan Xu

The copyright of this formula book belongs to Angel Yeast Limited Liability Company, piracy is not permitted.



American Whuachi Stollen—————————————–05

Pumpkin Stollen——————————————————06

Pooledo Toast———————————————————09

Sunflower Seeds Toast———————————————10

Soft French Ham with Cheese————————————13

White Toast————————————————————14

Bamboo Charcoal Stollen——————————————17

Mungbean Toast——————————————————18

Sturgeon Pastry——————————————————-21

Walnut Banana Cake————————————————22

Dill Weed & Cheese————————————————-25

Sinong Bread———————————————————-26

Bacon Roll Bread—————————————————–29

Banana Brace Bread————————————————30

Haman Toxiu Stollen————————————————-33

Brown Rice Stollen—————————————————34

Danish Croissant—————————————————–37

Multi grain croissant————————————————-38


Whole Wheat Bagle—————————————————42

Sour Dough French Baguettes/Roll——————————-45

Black Pepper Bacon Bread—————————————–46


Walnut Pie—————————————————————50

Corn Bread with Pumpkin Seeds and Cheese—————–53

King Grain Bread/Rol————————————————-54

Rye Bread with Raisin————————————————57

Whole Wheat Linseed Toast—————————————-58

Cream Walnut Roll—————————————————-61

Christmas Stollen——————————————————62

Puff Pastry—————————————————————65

Apple Pastry Pocket————————————————–66

Yellow Peach Pie——————————————————69

New Zealand Bread—————————————————70

Appendix: Introduction to Angel Yeast Co., Ltd

Introduction to Angel Baking and Flour Fermenting Technology Training Centre, Introduction to the Training Courses

Nutritional Yeast Powder

Product overview:

Nutritional yeast powder is rich in nutrients, including 40% to 50% protein, a variety of Vitamin Bs, 30% to 35% dietary fiber, and a variety of mineral elements. Nutritional yeast powder takes the saccharomyces cerevisiae as the main raw material; it is not only directly edible, but also is supplement for various foods.

Nutritional yeast produced by molasses is different from the ordinary beer yeast as it uses the bacteria which is pure and can be eaten directly. The by-products which called beer yeast is a kind of residue of beer production, which includes yeast residue, malt residue, hops residue, etc. In the past, the beer yeast is used for making feed, and now it is only used for protein supplement in the human nutrition area.

Beer yeast is produced in the process of beer fermentation; the general fermentation level in the beer production is 5-6. After fermentation the yeast is aging, the cell wall is going to be thicker and harder, if not been broken, even though the better nutrition cannot be absorbed by the intestine. The degree of absorption and utilization of nutritional yeast which produced by molasses is higher than that of beer yeast.

The beer yeast is only after the simple cleaning, so the bitterness of hops cannot be removed. Some manufacturers even use chemical reagents to get rid of the bitterness, so the real natural and nutritional are gone; the products are even with side-effects. However, the nutritional yeast is without any chemical reagents, it has its own color and flavor, and tastes very good.


The main function:

Angel Nutritional Yeast is rich in nutrition and can enhance the immunity and is anti-aging;

Nutritional yeast contains the necessary nutrients just to meet dieters, so nutritional yeast can be used as weight-loss meal replacement;

Angel Nutritional Yeast in dietary fiber can improve bowel function, promote digestion, and relieve constipation.

Products features:

Nutritional yeast is rich in quality protein, Vitamin Bs, essential trace elements and functional dietary fiber;

The nutrient content ratio of Angel Nutritional Yeast is consistent with the requirements of the human body’s optimal nutrition, so nutrition is very balanced;

Angel Yeast Nutrition Powder is a natural, pollution-free source of healthy nutrition which is free from artificial colors, preservatives, and hormones.


Angel Nutritional Yeast powder can be used for a variety of foods, such as: snack foods, diet food, convenient staple food, biscuits, drinks, fruit juice, the major raw materials in flour, or the raw material enhancement;

Nutritional yeast can be used for healthy food ingredients; it also can be used to enhance immunity, anti-aging, weight loss, health food for regulation blood lipids and functional food;

Package specification:

Packaging varies and can be customized. Aluminum foil packaging 5kg×2 bags/unit packaging is available and 1kg\5kg\10kg\ sample packaging can also be manufactured according to customer’s needs.

Package size: standard carton size: 510 × 230 × 170 (mm)

Container Packing: One container can load 1730 units (17.3 tons)

Product code: 85000020

Preservation and quality guarantee period: This product is easy to preserve and should be stored in a cool dry place; the quality guarantee period is 2 years.

Certification: This product has certifications of ISO 9001:2000, OHS,ISO22000:2005

How to Buy / be an Agent / Distributor of Angel Nutritional Yeast:

Tel: +86-717-6369520


Skype :hunterhang,lee-liyong


Nutrition indicators (average per 100g nutritional yeast contains nutrients)

Items Index
Protein 50g
Vitamin B1 2mg
Vitamin B2 2mg
Zinc 25mg
Iron 25mg
Moisture,% ≤6
Ash,% ≤8
As,mg/kg ≤1.0
Pb,mg/kg ≤1.5
Total plate count, cfu/g ≤10,000
Coli form, MPN/100g  ≤30


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