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Making bread fried bread
Fried bread production requires precise technical control to ensure consistent quality and appealing appearance. Mastering the key steps in the process is essential for achieving a golden, crispy, and well-structured final product.
The basic recipe for fried bread includes: 70% high-gluten flour, 30% low-gluten flour, 8–14% fine granulated sugar, 1.5% salt, 4–6% milk powder, 10–14% egg, 8–14% oil, 40–45% water, and 4–6% fresh yeast. This combination ensures a balanced texture, flavor, and structure that supports proper frying.
The production process involves several critical stages:
1. **Dough Mixing**: The dough is mixed similarly to regular bread, with the ideal temperature maintained at 26°C. If the temperature rises too high, it can lead to over-fermentation, resulting in excessive oil absorption, greasy texture, and irregular shape. Proper mixing ensures even distribution of ingredients and good gluten development.
2. **Fermentation**: Unlike traditional bread, fried bread doesn’t require full fermentation. It should be fermented to about 80% of its potential, meaning the volume doubles after rising. A slight indentation remains when pressed, and no turning is needed. This prevents over-proofing and maintains the dough’s integrity during shaping.
3. **Shaping**: Fried bread typically comes in three main shapes: round, filled circular, or oblong hot dog style. The shaping process includes pressing a thick piece, allowing it to rest for 10 minutes, molding it into the desired shape, and placing it on a wire rack for proofing.
4. **Proofing**: The proofing stage is crucial. The optimal temperature is around 35°C with 70% relative humidity. Too much heat can cause the dough to spread out, making the finished product flat. High humidity may lead to condensation on the dough, causing thinning and collapse. When placing the dough in the proofing room, handle it gently without shaking to avoid deformation.
5. **Frying**: Use an electric fryer with temperature control, and choose oils that meet hygiene standards. Hydrogenated vegetable oil is preferred due to its high smoke point and stability. The oil temperature should be between 180–190°C, not exceeding 200°C, to ensure even cooking and minimal oil absorption (15–20%). Frying time is usually 1–2 minutes. After frying, excess oil is drained, and the surface is dried with sterile paper to prevent greasiness.
By following these detailed steps, bakers can consistently produce high-quality fried bread that is both delicious and visually appealing. Attention to every detail—from ingredient ratios to frying temperature—makes all the difference in the final outcome.
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