Polish cream toast
By VicentaLakin
Toast can change, sandwiches can be made, or dry moms can eat, so I bake a couple of toasts early or extra sometime. Today's toast is particularly soft, with two important elements that give it such a charming “mass”, one Polish and the other light cream. The Polish plant is doing a lot of work, and bread toast has become so soft and soft for three days. Too much is said here about the production of Polish seeds, while the light cream contains a certain amount of grease, protein, etc., which makes the taste of toast more aroma and softer. Long story short, look at this Polish light cream toast, it's so soft that it can “down its waist” that it can come back and fall in love with it once. Even though it's baked at night, it doesn't cover its “light”。
Recipe Recommendations
- high-gluten flour 100 grams
- dry yeast 1 gram
- cold water 100 grams
- light cream 80 grams
- sugar-tolerant dry yeast 4 grams
- white sugar 40 grams
- salt 4 grams
- butter 40 grams
Steps for Polish cream toast
1
Polish pasta and main noodle materials are ready; Polish materials: 100 g of condensed flour, 1 g of dry yeast, 100 g of cold water; main noodle materials: 400 g of condensed flour, 4 g of sugary dry yeast, 80 g of light cream, 155 g of cold water, 40 g of sugar, 4 g of salt, 40 g of butter。
2
In retrospect, speak of the production of Polish species: 100 grams of condensed flour, 1 gram of dry yeast, 100 gram of cool water, 3 materials mixed into bowls, mixed with chopsticks, fermented for about three hours in the room, approximately 2.5 times the size of the face of the face, or half an hour of fermentation in the room, then transferred to the fridge for the night of cold fermentation, the next day; Polish flour was about 25 per cent of the volume of the main flour。
3
The main flour material and the Polish pasta, with the exception of butter, are fully placed in the scavenging drums; flour has a different water intake so that the cool water can be set aside for 20 grams and then added to the scavenger state; and the volume of liquid in the main flour is calculated to account for the amount of liquid in Polish species, i.e. about 65 per cent of the total flour volume, which is the total volume of liquid, taking into account the water intake of flour and the density of the cream。
4
The material is mixed into a group at a low speed on the first stage of the cook ' s machine, then the second set is to be used for five minutes. The face is soft, it pulls out the thick film and pours butter into the barrel。
5
First, the butter will be fully integrated into the noodles at a low speed of the first stage of the cook ' s machine, then the third medium speed will be mixed for about 10 minutes, smooth, soft and non-slave walls, and can be seen in the face of the noodles with a long and thin texture; a single face will be able to produce transparent and flexible film on hand。
6
Noodles are removed, rounded, placed in deep basins, fermented on the basis of warm and wet fermentation, with temperature of 28-30 degrees and humidity of 65,2-3 hours。
7
The pasta is 2-2.5 times the size of the pasta, and the finger-tip flour is poking a hole in the top of the pasta, and it does not collapse and does not shrink。
8
The noodles fall on the board and there is no need to spread flour if they are not sticky; the exhausts are slashed lightly, weighing six equals; the shuffles are rounded and the film is protected for about 15 minutes; and the finger presses the top of the laminate, or the bullet is loose。
9
Press the loosed face, squirt it into a cow tongue (right chart) and roll it from top to bottom (left chart)。
10
Six rolls cover the membranes for about 15 minutes, with their fingers pressed on the face of the roll, or they were put loosely without a bullet; without loosely turquoised noodles were unopened, so they twitched once; and loosely turpentines were able to form in various shapes。
11
The flattening of loose rolls and the growth of about 30 long strips (right graphs) do not stretch the width of 450 grams of toast boxes; roll up and down (left graphs)。
12
Each roll will be coded into a 450-gram toast box, with the first one at both ends, then the middle one。
13
fermentation is repeated in warm and wet areas; fermentation is available in ovens and a bowl of hot water; fermentation tanks are also available at 33 degrees and humidity 65; if covered, the lid is added to the lid at the end of the eighth quarter; if in mountain form, the omelette is prepared at the end of the ninth or tenth quarter; and the oven begins to preheat 190 degrees。
14
Toast scaffolded into the lower middle of the preheated oven, on fire 180, on fire 190, 30 minutes。
15
When the furnace is released, the mold is removed, the bag is stored when the hand is warm, and the slice hand can be eaten。
16
Polish light cream toast, soft and silkyPolish cream toast Make Tips
This formula is used to produce super soft toast, which is soft in Polish, with light cream added to the softness; no light cream can be replaced with raw yogurt or fresh milk; 2. The temperature and timing of the oven can be adjusted by the actual condition of the oven, the material of the mold, the preferred taste; 3. Toast is kept in a hot room or in a sealed box, which, if it is not eaten for more than a day, can be frozen and preserved in the fridge, with pre-composed ice and then baked in the oven for a period of three to five minutes, thus restoring the original state。