PURPOSE: A production method of croquette bread is provided to produce dough using a sourdough method, and to produce the croquette bread having a chewy texture using the dough. CONSTITUTION: Water roux dough and main dough are mixed, and bread filling is added and mixed to obtain croquette bread dough. The croquette bread dough is fermented at 33-37°；C and in the humidity of 37-83% for 35-45 minutes. The fermented dough is divided, and secondly fermented for 5-15 minutes. The croquette bread dough is filled with croquette bread filling. The surface of the croquette bread dough is coated with bread crumbs, and the dough is molded into a shape of croquette bread. The molded croquette bread is fermented at 26-28°；C and in the humidity of 75-80% for 30-40 minutes. The fermented croquette bread is fried in 170-190°；C oil. The main dough is obtained by mixing 100 parts by weight of sugar, 14-17 parts by weight of salt, 95-105 parts by weight of butter, 18-22 parts by weight of yeast, 28-32 parts by weight of emulsifier, 145-155 parts by weight of eggs, 7-9 parts by weight of vitamin C, and 290-310 parts by weight of water. 본 발명은 크로켓 빵의 제조방법에 관한 것으로, 발효종법을 이용하여 반죽을 제조하고, 상기 반죽을 이용하여 떡과 같이 쫄깃쫄깃한 식감을 가지는 크로켓 빵의 제조방법에 관한 것이다.
