T/WRSPCYHY 009-2020 Wanrong famous food Baoding Oil-Fried Bread making technical specifications

Scope

Main technical content: 6.1 Preparation of shortcrust pastry 6.1.1 Ingredients: - 1,500g cottonseed oil - 5,000g wheat flour - 200g crushed fennel seeds (pulverized into a paste). 6.1.2 Method: - Add cottonseed oil to a pot and heat it. - Gradually add wheat flour while stirring continuously until the flour turns golden brown. Add the fennel seed paste and mix well. Remove from heat and let cool. 6.2 Preparation of fire-roasted bread 6.2.1 Dough preparation (taking 50 fire-roasted breads as an example): - Place 7,500g wheat flour in a container and add 3,000g drinking water and 25g alkali flour. Gradually add water while kneading until the dough forms a fluffy mass. Knead repeatedly until the dough is smooth and elastic. Let it rest for about 30 minutes. 6.2.2 Rolling out the dough: - Place the kneaded dough on a worktable and brush with cottonseed oil. Roll it repeatedly with a rolling pin until it becomes a semi-transparent dough no thicker than 0.1cm. 6.2.3 Application of shortcrust pastry: - Spread the prepared shortcrust pastry evenly on the dough and press and smear it evenly with a rolling pin, then sprinkle with salt. 6.2.4 Shaping the dough: - Roll the shortcrust pastry-coated dough into a long strip from one end and cut into fist-sized pieces, arranging them neatly. 6.2.5 Rolling out the fire-roasted bread: - Take a piece of dough and flatten it with your palm, then roll it with a rolling pin to form a disc with a diameter of about 10cm, with a thin center and thicker edges. 6.2.6 Frying the fire-roasted bread: - Place the rolled dough on a griddle and fry until the surface becomes firm and takes shape. 6.2.7 Baking the fire-roasted bread: - Place the fried fire-roasted bread in an oven and bake until it turns golden brown and is fully cooked.

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