Polish fresh milk toast
By VicentaLakin
Very soft and delicious toast. It's for hand-to-hand eating。
Recipe Recommendations
- high-gluten flour 150g
- water 150g
- dry yeast 1g
- fine sugar 80g
- milk powder 20g
- salt 5g
- whole egg liquid 110g
- milk 130g
- butter 12g
- milk fragrance
- baking
- several hours
- ordinary
Steps for Polish fresh milk toast
1
All Polish materials are mixed and evenly mixed, covering the membrane room。
2
The fermentation goes up to a lot of bubbles。
3
all the materials in the main noodle, except butter, were placed in the mixer and the fermented polish species were added. (major lasagna is 450g toast model in 2 doses)
4
The cook's machine rubbed his face to the point where he could pull out thicker film, breakable and sawn on the edge of the hole。
5
Add butter and continue rubbing into thin and permeable membranes, unbreakable and smooth to the edge of the hole。
6
SCRAPED NOODLES ARE PLACED IN THE BASIN, COVERING THE FILM, AND ROOM TEMPERATURE IS 25-28°C FERMENTED TO 2-2.5 TIMES LARGER. FINGERS POKING THROUGH HOLES, AND FERMENTING WITHOUT TURNING BACK OR REBOUNDING。
7
The fermented noodles were placed on the table, the air was gently released, divided into an average of six pieces, and the roller cap protected the membranes for 20 minutes。
8
The small noodles are elliptical and the bubbles on the edge are removed。
9
Turn over, sort out the squares, push down the bottom。
10
Both sides turn in the middle。
11
From top to bottom。
12
THREE SETS OF FERMENTERS WERE PLACED IN A TOAST BOX AT A TEMPERATURE OF 36-38°C, 75% WET, AND FERMENTED TO FULL 9。
13
THE OVEN IS PREHEATED 180°C, LOWER FLOOR, BAKED FOR 40 MINUTES. WATCH THAT THE SURFACE IS COLOURED AND COVERED WITH TIN PAPER TO PREVENT EXCESSIVE COLOUR。
14
A melted butter is painted on the surface of the stove and the grilled web is cool。
15
Very soft toast for hand to tear。