Polish toast
By VicentaLakin
Polish toast is very soft, the whole family loves it, making breakfast for almost three days。
Recipe Recommendations
- high-gluten flour 200g
- white sugar 40g
- milk powder 15g
- yeast 2
- eggs one
- milk 60g
- salt 2g
- butter 15g
- flour 50g
- water 50g
- sweetening
- roast
- several hours
- simple
Steps for Polish toast
1
In Poland, food products are put together with chopsticks to cover the film equally and freeze the refrigerator for more than six hours。
2
Except for salt and butter, it's in the kitchen。
3
It's in the cold and fermented Polish。
4
Start the chef's low-end mix。
5
Go on with the high-end softness。
6
Salting and butter continue to be combined。
7
Rub out the mural。
8
Collapse the noodles and put them in the oven, with a bowl of open water increasing humidity and a temperature of 37° fermentation for about an hour。
9
fermented noodles。
10
We've got three small noodles, and we've got ten minutes of laxity。
11
Quite a bit of pasta has been convoluted in shape and a ten-minute membrane。
12
A nice, loose face with a growth strip, as shown on the map, rolled from the top。
13
All set for the toast mold。
14
In the oven, a bowl of hot water is set, with a temperature of 37o2 and a full 8o。
15
When you wake up, you'll get 180 degrees of preheat on the oven, and you'll bake for 30 minutes。
16
Out of the oven。