Polish soy toast
By VicentaLakin
This toast, which is made today, follows a Polish approach, which increases the taste and taste of pasta, and is very soft in the oven, with a greater sense of soybeans。
Recipe Recommendations
- high-gluten flour 100g
- yeast 1g
- water 100g
- eggs one
- white sugar 35g
- salt 3g
- milk 150g
- butter 35g
- sweetening
- roast
- several hours
- ordinary
Steps for Polish soy toast
1
Polish materials: 100 grams of condensed flour, 100 grams of cool water, 1 gram of yeast, mixed into groups of lids and fermented in freezer。
2
The fermentation is in place when the face of the dough is of varying sizes and smells of micro-acid fermentation。
3
All materials in Poland, except butter, enter the stomach of the bakery, and when a face rub is initiated, a face rub is placed in the butter and a face rub is launched。
4
The noodles are soft, nuanced, radiant, and they are not sticky. Squeeze a noodle and hold a flexible, transparent film on your hand。
5
The fermentation of the fermented filaments in the deep basin is removed from the rubbed。
6
fermented twice the size of the noodles。
7
The noodles fell down on the board, squeezed, split into small pieces, three large pots of toast and left a portion of them to make bread。
8
Quiet。
9
Rolling loose for 10 minutes。
10
Once again long, with sesame beans。
11
Roll up。
12
Put them all in a toaster。
13
Put it in the oven and ferment it with a bowl of hot water。
14
An eight-point fermented toasted embryo with an egg fluid and a black sesame。
15
Put it in a pre-heated oven, mid-floor, up and down 175 degrees, 40 minutes。
16
The baked bread pours out the side and cools。
17
Slice after cooling, toast is very soft, and it's better with soybeans。Polish soy toast Make Tips
1. The temperature and timing of the roast are adjusted to the actual conditions of the ovens used. 2. The amount of oil, sugar and salt of the toast is reduced compared to the original formulation, with a slightly heavier taste adjustment。