Polish toast
By VicentaLakin
This yeast originates in Poland and “Poolish” means “Poland” in French. Initially, it was only for pastry production, but with the spread of Poolish yeast in Europe, more and more people began to use it to make bread. From the start of the baking, toast is not my strength, because I'm an organization manager, and I think it's most important to have a good job, to have a good organization, to have a good organization, and to have a good time after learning and trying, but I'm not like many people who like to make toast or bread from various Chinese formulas, and I don't think it's time-consuming, but I think it's better to make toast, of course, without saying, absolutely soft. And the Polish toast I made today is the best toast I've ever eaten, and the tissue can tear it up on one floor, especially with the toast。
Recipe Recommendations
- high-gluten flour 50 grams
- water 50 grams
- yeast 1 gram
- egg liquid 48 grams
- milk powder 15 grams
- milk 60 grams
- soft white sugar 40 grams
- salt 2 grams
- butter 15 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Polish toast
1
The materials of Polish yeast are mixed and evenly mixed。
2
Cover the film, room fermentation for 10 hours. (Room temperature around 20 degrees)
3
The material from the main noodle and the Polish yeast were added to the bread machine, and the rub was closed with a soft butter. Keep rubbing to the full extent that it pulls out a large film。
4
Round and ferment in the bread bucket。
5
The fermentation is double the size of the original。
6
The fine pasta is removed, the exhaust is divided into an average of three pieces and the roll cover is loose for 20 minutes。
7
Put the noodle in an elliptical form.
8
The left and right sides are folded internally from 1/3. Once again, it's growing stripes。
9
From top to bottom, mouth to mouth into the Toast Moot。
10
The warm and wet parts are sent to the eight-point full of molds, placed in the lower part of the oven, which is pre-heated at 180 degrees, baked for about 40 minutes, out of the oven, brushing honey water and completely distilling the post-cool slices。Polish toast Make Tips
When the bread is painted in colour and covered in tin paper until the baking is over, the brushing of honey water makes the surface of the bread glamour, and the fermentation ends with a full egg fluid. The main ingredient is the Polish yeast。