Polish strawberries
By VicentaLakin
The bread, which is made of direct fermentation, is often very soft on the same day, and after a day, the bread is ageing, not only to shrink the visible body size, but also to become dry and rough. I don't want to use direct fermentation any more since I've been using Polish seeds. Although the Polish species need to be prepared a few hours in advance, they can be mixed up one night in the fridge and used directly the next day when they are free, which saves much time and little time to waste with bread made of direct fermentation. In contrast to the direct fermented bread, the Polish noodles of the same percentage of powdered water are not covered in noodles, and the finished bread is very soft and soft for three days. I baked a large bowl of strawberry bread with Polish seed today. Sweet jam adds to the flavor. It was only 350 grams of flour, but it was so big that it was easy for four people to fix their breakfast。
Recipe Recommendations
- high-gluten flour 280 grams
- light cream 60 grams
- dry yeast 1 gram
- cold water 70 grams
- sugar-tolerant dry yeast 3 grams
- white sugar 20 grams
- salt 3 grams
- butter 25 grams
- sweet and sour
- baking
- several hours
- senior
Steps for Polish strawberries
1
The main pasta material and the Polish scavengers are ready: 280 grams of high-weather flour, 3 grams of sugary fermentation, 20 grams of sugar, salt 3 grams, 105 grams of cool water, 60 grams of light cream and 25 grams of butter; no light cream can be replaced with about 50-55 grams of cold water or milk。
2
In retrospect, speak of Polish production: 70 grams of fermented flour, 1 grams of dry yeast and 70 grams of cold water; Polish pollen, which is 25 per cent of the main flour; a few hours in advance, which can be fermented at room temperature or in the fridge, depending on when it is made; and fermented Polish species, which are two to 2.5 times the size of the original air bubble visible on the surface。
3
Digging the face with a spoon, you can see a thin lace and a hole in the atmosphere, with no visible sour smell, and a slightly pleasant taste of fermentation。
4
Pull the painting back: put all Polish pasta and the main noodle material except butter in the wash drums; and leave 20 grams of cool water in the absence of the flour intake, and then see whether to add water。
5
First, they mix the material for about five minutes at a low speed on the first stage of the chef's machine. The face is smoother, and when it pulls out the thick film, it pours butter into the face。
6
First, the butter is fully integrated into the dough at a low rate of 1 and then the face is covered with a medium speed of 3 sets, the face is soft and smooth, it is not sticky, it is scratched with its hand, it is able to produce a transparent and flexible film and the face is covered。
7
Noodles are rounded in deep basins, covered with fresh membranes or lids and fermented on the basis of warm and wet areas。
8
I use fermenters, 28, 65, about three hours。
9
The pasta is twice the size of the original, and the finger-tip flour is poking a hole in the top of the flour, and it doesn't collapse, and it fermentes。
10
The noodles fell down on the panel, slashed the exhausts and said that they were divided into 12 equals, were rounded, covered with a flavour of 10-15 minutes, and their fingers were pressed to the face of the mask, or the bullet was lax。
11
Take a pasta flattening, a squirming, a hand size, put your favorite jam in the middle, not too much, if it's so thin, too much water, it's not easy to wrap it up, and it's longer to bake; I'm satisfied with coronary strawberry sauce, sour sweetness and thickness。
12
The quadrilateral squeezed the gap and formed a ball。
13
the other noodles are dealt with sequentially, each of which is placed in a non-glush dish, sealed down and down; the plate size is 20 * 20 cm。
14
Packed jambread is fermented twice in the fermentation box at a temperature of 32, humidity 65, for approximately 40 minutes。
15
When bread is sprung to about twice as high, the surface brushes the egg fluid, dispersing the apricots; the oven starts preheating 200 degrees。
16
The bread is delivered to the lower part of the pre-heated oven, 180 degrees of fire, 200 degrees of fire, 25 minutes of temperature and time adjusted to the actual condition of the oven; the oven is released immediately after the roasting, demould, and the hanger is put in a bag and kept as it is warm。
17
Sweat strawberry sauce breadPolish strawberries Make Tips
The amount of water in the whole group is about 65 per cent of the total flour, adjusted for flour intake; in calculating the volume of water in the main group, the excess water in the Polish crop should be counted in order to avoid the last layer being too thin; 3. The temperature and timing of the roasting is adjusted to the size of the bread, the quality of the dish, the taste of the person ' s taste and the colour of the oven; 4. The unfinished bread is kept in a bag under the temperature of the room, and can be restored as early as 180 degrees of three-and-five minutes in the oven if it is not stored in the freezer in a bag for more than one day。