Polish cream toast

A box of light cream was opened and the light cream toast was made so that it could be consumed in a short time. It's a Polish practice, with very soft toast and full milk. Toast looks simple, and to make a toast, it takes a lot of attention to the problem. Toast out of the glove membranes (full expansion phase) is good, and certainly not to pursue the membrane, which is just a better view of the facial state。

Recipe Recommendations

high-gluten flour 350 grams
water 150 grams
yeast 4 grams
light cream 140 grams
fine sugar 70 grams
milk powder 20 grams
whole egg liquid 110 grams
butter 12 grams
salt 6 grams

milk fragrance
roast
several hours
ordinary

Steps for Polish cream toast

Combining all the materials of the Polish yeast, I put it in the freezer at night。

It goes up to a lot of bubbles

All food products other than butter (including Polish species) in the pasta material were mixed into smooth ones。

The addition of butter continues to be fully covered (i.e. able to pull out the mural, the state of toast is so soft and delicious)

Rounded into the container base fermentation not exceeding 28 degrees and covered with protective film for basic fermentation

It's fermented to two-and-a-half times the size of a finger. Fall

Take out the fermented noodles, light-tamp the exhausts, divide the weight into six, and reveal the film for 20 minutes

Take a nice, loose noodle, open up into a bull's tongue, and shoot off the bubble。

Turn over and fold from left to right one third in the middle

A little bit longer with a stick

From top to bottom, about 2.5 laps。

Put it in the toast box

...the oven is fermented using the fermentation function to a full 8-9, allowing for an additional bowl of hot water, which does not exceed 40 degrees。

Preheat ovens 150 degrees 40 minutes in advance and tin paper in the middle colour. Get out of the oven, get out cold, and keep it sealed。