The production technology of fried bread is very demanding, and it is necessary to master the key points of technology skillfully to ensure the quality of bread.

The basic formula of 1. fried bread: 70 parts of high-gluten flour, 30 parts of low-gluten flour, 8- 14 parts of fine sugar, 0/.5 parts of salt, 4-6 parts of milk powder, 0/0-14 parts of eggs and 8 parts of oil.

Second, the technical essentials of making fried bread

1, and noodles. The dough is similar to baking ordinary bread, and the dough temperature is 26℃. If the temperature is too high, it is easy to over-ferment; Frying for a long time, absorbing more oil, and the bread is too greasy; Irregular in shape and pale in color.

2. Dough fermentation. When the dough of fried bread is fermented, it doesn't need to be completely fermented, and it is generally fermented to 80%, that is, the volume of the dough after fermentation is twice that before fermentation, and there is obvious fingerprint after pressing with your fingers without turning over.

3, dough forming. Fried bread usually has three shapes, namely round, round stuffing and rectangular hot dog.

The forming steps are as follows: (1) pressing a thick sheet; (2) Relax 10 minute; (3) mould forming; (4) Put the bread blank on the gutter.

4. Wake up. The fried bread blank does not need to be proofed at too high a temperature, but should be proofed at a lower temperature, and the proofing temperature is 35℃. If the temperature is too high, the formed bread blank has good fluidity and is pushed around to flatten the finished product. The relative humidity of the proofing room is 70%. If the relative humidity in the proofing room is too high, there will be a lot of water droplets on the roof, which will directly leak onto the dough, and the dough will be very thin, which will soon break after dripping with water droplets and collapse due to air leakage. Moreover, it is not easy to color when baking, so special attention should be paid to controlling humidity. In addition, when the tray is sent to the proofing room, it should be placed in the rack in parallel up and down, and should be handled with care, so as not to shake it to prevent the dough from collapsing. In a word, the proofing process is the key to making high-quality fried bread.

5, fried. (1) fried foods must be purchased with an electric frying pan with temperature control, oil discharge and grid; ⑵ Choose edible oil that meets the hygiene requirements. Hydrogenated vegetable oil fume has a high point, is not easy to oxidize and deteriorate, does not produce foam, and the surface layer of fried bread is not greasy. A certain amount of new oil must be added for secondary utilization; (3) The oil temperature is generally 180- 190℃, not exceeding 200℃, and the normal oil absorption rate is 15-20%. (4) The frying time is 1-2 minutes, after frying, the excess oil is drained, and the oil on the surface of the bread is absorbed by sterilized paper.