Polish yogurt horn bag

By VicentaLakin

Polish yogurt horn bag
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. Now, the Poolish yeast is all over the globe, from Cape Town to London, from Tokyo to New York, and you can see the Poolish yeast. Poolish yeasts are made of an equal amount of flour and water, with a small number of yeasts, i.e. 100 per cent hydrolytic and without salt. That's why the Polish bread is made with a very good taste, and the hand is torn up like cotton。

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Steps for Polish yogurt horn bag

  • 1
    All the materials in Polish species are mixed, evenly mixed, and placed in room temperature or freezer fermentation. There's a lot of bubbles in the fermentation, and we can just remove the hive from the surface
  • 2
    Butter is removed early from the fridge to soften the spare. Combination of all food products (including Polish), except butter, from the main noodle, into a cook ' s mixer drum, with a first set of low-speed rolls of the noodles, and two to three to smooth the noodles
  • 3
    Add softened butter and then move it gradually into the pasta. The transfer of the 2.5 tranche continues to be carried to the stage where a solid transparency film can be pulled. It's called a membrane
  • 4
    The fermentation of the base is done in an environment with room temperature of 25-28 degrees. It's fermented to two-and-a-half times the size, and it's good if you don't bounce back or fall。
  • 5
    Move the fermented noodles to the panel and light-touch them for air。
  • 6
    Four parts of the symmetrical symmetry in the kitchen. I've got three, bigger. So you can split it up as you like, but it's different size
  • 7
    Put all the agents in a carrot shape and cover the membranes for 15 minutes
  • 8
    it's about 35 cm wide, 18 cm wide, the eiffel tower, and two corners at the bottom can be pulled, as shown
  • 9
    Then roll up from the bottom
  • 10
    Set the back code in the oven, put it in the middle of the oven, fermentation, 37 degrees, and put an oven on the bottom, pouring hot water into the oven for two fermentations。
  • 11
    One and a half times the fermentation. Don't overferment, so the bouquet can disappear
  • 12
    The fermented surface is covered with a thin whole egg fluid, placed in the middle of the preheated oven, and can be baked 16 minutes at 175 degrees
  • 13
    It's completely cooled and sealed, room temperature is preserved. Let's take a look at this. It's very good

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