Polish cream toast
By VicentaLakin
It's nicer and softer
Recipe Recommendations
- Japanese bread flour 150 grams
- qingshui 150 grams
- yeast 2 grams
- fine sugar 70 grams
- milk powder 20 grams
- salt 6 grams
- light cream 140 grams
- whole egg liquid 110 grams
- butter 12 grams
- milk fragrance
- baking
- an hour
- senior
Steps for Polish cream toast
1
1 A mixture of Polish materials, covered with a membrane and fermented in the refrigerator for the night
2
Two fermentes to a lot of bubbles
3
3 The main lasagna, with the exception of butter, in the wet-to-dry order, are placed in the wash drums, separated from salt and yeast and eventually added to the Polish species
4
Softened butter is added to the coarse membrane state and continues to rub it to the point where it pulls out a strong, transparent membrane. It's very quick to add a Polish face
5
5 made the noodles, put them in the clean tub, 30 degrees fermented to 2-2.5 times the size
6
Six fermented noodles poking a hole in the finger of flour. The hole is either condensed or fermented
7
After the 7-faced air vent, the average is six
8
Eight to get a nice, hairy face, up and down
9
9 turns, right and right, right and right, right and left, right and right
10
Ten scepter cane long up and down, bottom down. Thin
11
From top to bottom, six in turn
12
Twelve were placed in a 1,000-gram toaster mold, in an oven for fermentation, 35 degrees and a bowl of hot water in an oven。
13
13 fermentation to 8 minutes full, covered with a lid, 170 degrees preheat on the oven and 45 minutes of roasting。
14
When you're done with the 14th, you take out the mild embroidery
15
Done
16
Done
17
Done。