Making bread fried bread
The technical requirements for the production of fried bread are high, and it is necessary to master the key points of technology to ensure the quality of bread. First, the basic recipe for fried bread is: high-gluten flour 70, low-gluten flour 30, fine granulated sugar 8-14, salt 1.5, milk powder 4-6, egg 10-14, oil 8-14, 40-45 parts of water and 4-6 parts of fresh yeast. Second, the production of fried bread technology essentials 1. Stir the dough. Dough mixing is similar to baking regular bread. The dough temperature is 26°C. If the temperature is too high, it is easy to over-fermentation; long frying time, more oil absorption, and the bread is too greasy; the shape is irregular and the color is whitish. 2, dough fermentation. When the dough for fried bread is fermented, it does not need to be completely fermented, and generally it is fermented to 80%, that is, the volume of dough after fermentation is 2 times the volume before fermentation, and there is a clear finger print after being pressed with a finger, and no need to turn over. 3, dough shaping. Deep-fried bread usually has three shapes, namely, a circle shape, a circular filling, and an oblong hot dog shape. The shaping steps are as follows: (1) pressing a thick piece; (2) relaxing for 10 minutes; (3) molding; (4) placing the bread dough on a leaky grid. 4, wake up. The fried bread dough does not require too high a temperature when proofing, it should be proofed at a lower temperature and the proofing temperature is 35°C. If the temperature is too high, the shaped bread billet has good fluidity and is pushed around to make the finished product flat. Proofing room relative humidity of 70%, if the relative humidity of the proofing room is too large, the roof more water droplets, will directly leak to the dough, prolonged dough thin skin, soon after dripping droplets, run gas collapse, And when baking, it is not easy to color, should pay special attention to control the humidity. In addition, when sending dishes to the proofing room, they should be put into the rack in parallel from top to bottom, gently and gently, and no vibration is needed to prevent the dough from running down. In short, the proving process is the key to making high quality fried bread. 5, fried. (1) Fried foods must be equipped with electric fryers that can control temperature with drains and grids; (2) choose edible oils that meet hygienic requirements. The hydrogenated vegetable oil has a high smoke point, is not easily oxidized and deteriorates, and does not generate foam. The surface of the fried bread is not greasy. In the second use, a certain amount of new oil must be added. (3) The oil temperature is generally 180-190°C, does not exceed 200°C, and the normal oil absorption rate is 15-20%. (4) The frying time is 1-2 minutes. After frying, drain off any excess oil and dry the bread surface with sterile paper. (Wang Wen)
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