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Making bread fried bread
Fried bread production requires a high level of technical expertise, and mastering the key steps is essential to ensure consistent quality. The process involves careful attention to both ingredients and techniques.
The basic recipe for fried bread typically 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 soft yet firm texture that holds up well during frying.
One of the critical steps in making fried bread is dough mixing. The dough should be mixed at a temperature of around 26°C. If the temperature is too high, it can lead to over-fermentation, resulting in excessive oil absorption and an overly greasy product. Additionally, the shape may become irregular, and the color might appear too pale.
Next comes the fermentation stage. Unlike regular bread, fried bread doesn’t need full fermentation. It should be fermented to about 80% of its potential, meaning the dough doubles in volume. When pressed with a finger, it should leave a clear imprint, and there’s no need to turn it over during this process.
Shaping the dough is another important step. Fried bread can come in three main shapes: round, filled circles, or oblong hot dog-style. The shaping process involves pressing the dough into thick pieces, letting it rest for 10 minutes, then molding it and placing it on a perforated rack.
Proofing is a crucial phase. The dough should be proofed at a lower temperature, ideally around 35°C. A higher temperature can cause the dough to spread out, leading to flat, uneven results. The humidity in the proofing room should be around 70%. Too much moisture can cause condensation, which may weaken the dough and affect the final appearance. When placing the dough in the proofing room, it should be handled gently and placed in a straight line to avoid any movement that could damage the shape.
Finally, frying is the last and most delicate step. An electric fryer with temperature control is necessary, along with edible oils that meet hygiene standards. Hydrogenated vegetable oil is often preferred due to its high smoke point and resistance to oxidation. The oil temperature should be maintained between 180–190°C, not exceeding 200°C. The oil absorption rate should stay within 15–20%, and each batch should be fried for 1–2 minutes. After frying, excess oil should be drained, and the surface should be dried with sterile paper to prevent greasiness.
In summary, producing high-quality fried bread requires precision at every stage, from ingredient selection to frying technique. Attention to detail ensures a delicious and visually appealing result.
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