A detailed version of the Polish cream toast

By VicentaLakin

A detailed version of the Polish cream toast
It's a 450-gram toast box, and when you bake it, it's all smelly, it's delicious, it's soft, it's empty-tongued. It's Polish, it's simpler than soup. Like to do it

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Steps for A detailed version of the Polish cream toast

  • 1
    Quote all Polish raw materials. Put it in a clean, oil-free container. Medium
  • 2
    Combine all materials, evenly. There are two methods of fermentation: a 20-24 hour fermentation in the freezer by covering the film. 2 is covered with film, which is fermented in room temperature and is based on the temperature of the day。
  • 3
    It ferments to the surface with a lot of bubbles and digs the interior in beehive form so that it can be used as bread. The Polish kind is perfect。
  • 4
    Put Polish and all the pasta material except butter in the kitchen mixer. Let's start a mix. Turn two to the thick film
  • 5
    The butter that has been softened into ointment has been smoothed in the first one, then in the second two, to the full expansion phase, which is known as the glove membrane, which is not only thin but solid。
  • 6
    And then it's covered with a film that starts the basic fermentation at room temperature 25-28 degrees
  • 7
    He fermented to 2-2.5 times the size of flour with his finger
  • 8
    Take the fermented noodles and move them to the panel。
  • 9
    The kitchen scales are evenly divided into three patches, smoothing the circle and covering the membrane room for 20 minutes。
  • 10
    After 20 minutes, take a nice, loose pasta, grow a round shape, and slap the bubble on the side with a hand。
  • 11
    Turn over. Fold one third of the center on the right and the right and the left, then grow a little bit with a bumper stick
  • 12
    From top to bottom, as graph
  • 13
    And then it's all in the toast mold。
  • 14
    At 37 degrees temperature, 75 per cent humidity fermented to 8-9 full, so that the light-finger surface could slowly bounce back. I put it in the oven with fermentation, 37 degrees, lasagna in the middle, and warm water fermenting around 35 degrees down there. When fermented, the surface can be slashed lightly with a blade or not. Excision: It must be done lightly。
  • 15
    Put it in a pre-heat oven, 180 degrees up and down, lower floor, 40 minutes。
  • 16
    After approximately 12 minutes the top colour must be covered with tin paper to avoid the surface being too dark. Each oven has a different temper, so you have to watch the top color。
  • 17
    The roasted toast is out and pour it out and put it on the grill. Demolition must be done in time, otherwise it will turn back。
  • 18
    It's evenly fine and soft when it's cut, and it smells delicious。

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