Second fermentation: 60 kg of flour, 20 kg of sugar, 6 kg of oil, 5 kg of eggs and 32 kg of water.
Pastry: flour 10 kg sugar, 9 kg oil, 2 kg eggs, 2 kg chemical dilution, 0.3 kg sodium bicarbonate, 0.05 kg ammonium bicarbonate, 0.05 kg vegetable oil 1 0.5 kg egg brush, 2 kg vegetable oil brush1kg.
manufacturing method
1. Preparation and treatment of raw materials: flour with high gluten content will be selected, sugar will be sieved to remove impurities, and eggs will be washed with clear water for later use. Making cakes: put flour on the operating table and form a circle. Stir sugar, eggs, diluent, loosening agent, etc. Uniformly, then add lard and vegetable oil, stir evenly, add it when the flour is emulsified and suspended, and try hard and soft to make a suitable crisp dough. According to 1200g 10, each block is divided into 50 small blocks for standby.
2. Dough preparation and fermentation: 1 ~ 2 times. Dough preparation and fermentation methods are the same as egg bread method.
3. Molding and simmering: cut the dough matured by secondary fermentation into small portions according to the designed weight, knead the small portions into steamed bread with smooth surface, find a good distance, put it into an oiled baking tray, and simmer in the simmering room, where the temperature is about 40℃ and the relative temperature is above 85%. When the dough is ripe, take it out of the dough room, immediately knead it into small pieces, roll it into a 2-3 cm round slice with a diameter of about 65,438+00 cm, cover it on the thoroughly scanned bread blank (handle it carefully), then evenly brush a layer of egg liquid and bake it in the oven.
4. Baking: adjust the fire, and bake with large primer and small fire. Bake until the surface is golden brown and the bottom is reddish brown. Boiling, discharging, cooling and packaging to obtain the finished product.