Polish sausage wreath bread
By VicentaLakin
I've been making bread almost every day. I've spent time, I've developed new varieties. I particularly liked Polish species during this time. That's pretty good. It's really very simple. Flour and water 1:1 plus a little yeast, and it's in the main noodle when it's fermented to the bubbling. Why do they have to be called Polish? Because Poland's English is called “Polish”, and this yeast is called “Poolish” in French, both look the same as pronunciation, and that's how it goes. You can make bread or toast as you like, and interested friends can look at my bread these days, a lot of it. Because the bread is so soft. They say it's not hard for three days, but they don't have three days at my house. They're roasted the first day, and they're almost gone the next day. Today's sausage twister bread. Sausage can be frozen in the fridge, and if you want to unfreeze it in advance, you can. In order to get used to it, the thinner the sausage, the smaller the noodles; on the contrary, the more the noodles. It's like this sausage I'm wearing today, and it's 80 grams clean, so it's got 110 grams in it。
Recipe Recommendations
- high-gluten flour 50 grams
- dry yeast
- cold water 50 grams
- low-gluten flour 50 grams
- sugar-tolerant dry yeast 2 grams
- white sugar 20 grams
- milk powder 10 grams
- butter 15 grams
- Table-style sausage 4 pieces
- salty and fresh
- baking
- an hour
- senior
Steps for Polish sausage wreath bread
1
Polish pasta, main noodle material, table sausages are ready; the main noodle material is 150 grams of high-weather flour, 50 grams of low-weather flour, 2 grams of high-weather yeast, 20 grams of white sugar, 10 grams of milk powder, 110 grams of cool water and 15 grams of butter; the addition of low-weather flour increases the softness of bread; butter can add to the aroma; sausages are selected with fragrance sausages, corsets, salt in sweets, with about 80 grams in weight and addiction。
2
In retrospect, the Polish species need to be done hours in advance: 50 grams of high-weather flour, 0.5-1 grams of dry yeast, 50 grams of cold water and large bowls, mixed into dry powder with chopsticks; fermented in warm and wet areas with a protective film; 2-2.5 times larger and smaller bubbles on the surface, with a spoon to stir up the surface, with long lass below the face, with large and small gas holes; Polish species can be made on the same day, or 30 minutes of cooling in the fridge after the first night after mixing the Polish materials, and can be used the next day。
3
Turn your eyes back to the main line: pour the materials in the main panel, except butter, and the Polish scavenger into the scavenger; in the event of uncertainty as to the intake of flour, the amount of water can be set aside at 20 grams to see if the scavenger is watered。
4
A two-minute low-speed mix with a cook's machine 1 and a five-minute mix with a two-minute round, which can be pulled out of this thick film and added butter。
5
The butter is completely rolled into the face of the dough at a low speed of 1 to 3 medium speeds, mixing for 8 to 10 minutes, the face is soft and glamorous, does not stick to the wall, scratches a non-sticked hand, builds a transparent and flexible film, piercing a hole with a finger and having a small or no sawn tooth on the edge of the mouth。
6
The dough is rounded out and placed in a deep basin, where the fermentation is based on warm and humid film。
7
I used fermenters, temperature 29, humidity 65, time 3 hours, to adjust the face of the noodles; no fermenters could put the bed in the oven, use the fermentation procedure, temperature 30 degrees, and put a bowl of hot water to increase humidity。
8
The dough is twice as big and the fingers are poking a hole in the top of the flour, not falling, not convulsing, and fermenting is successful。
9
The noodles fall down on the board and, if they are not sticky, do not spread flour, stating that they are divided into four equals, are rounded separately, and are sequestered in a film for 10-15 minutes, with their fingers on the surface of the flounder, and are loosely placed without a bullet。
10
The loose pasta is a thicker long strip, which cannot be put in place at once and needs to be swung twice; and the thin strip that grows by about 40 centimetres。
11
Take a sausage, entanglement from the top, starting in a roll。
12
The end should also be inserted into the roll to prevent release or stripping。
13
On one side of the roll, the skin and sausages are cut with scissors, while the other side is kept intact and the sausages are cut in full; if the scissors are not working, the sausage rolls can be placed on the board and cut with a sharp knife; the petals do as they please, but they should not be too thin, or they lose the softness of the bread and the pleasure of eating the sausage with a large mouth。
14
Cuts of sausages can turn into flowers, and this is a bit difficult to do, so it needs to twist the uncut skin, and it needs to be perfect, and it's a little bit easier to get another raisin, so just put the cut sausages to the left and to the right, and put them on a non-clattering dish。
15
Sausage rolls are fermented twice in warm and wet places, and can be fermented with a bowl of hot water in the oven, either naturally or with a fermentation sheet; when the face is 1.5 - 2 times larger, the surface brushes the egg fluid, and a few onions are sprayed; the oven is preheated 190 degrees。
16
Send sausage rolls into the middle of a pre-heated oven, 180 on fire, 190 degrees on fire, 20-25 minutes on fire; colours and tastes adjust the time as the person likes; and then move out to the hanger and hang them in a bag until the hand is warm。
17
This intestines, breakfast snacksPolish sausage wreath bread Make Tips
1. If you want to use the direct fermentation method, the bread made in Polish is very soft and not hard for three days; it needs to be made well in advance; the method is detailed in step 2; the amount of flour grown in Poland is 25% of the volume of the main flour, and some floating up and down; the amount of liquid in the main flour is calculated by adding up all the Polish flour and the main flour, generally taking about 65% of the amount of water, and the amount of water can be adjusted according to the absorption rate of flour, if the liquids, such as milk, yogurt and light cream, take into account the thickness and need to be duly increased; and 2. Bread rolls with sausages can be made in multiple shapes and split into too thin amounts, with one left or one right This is more economical; 3. The temperature and time of the roast will be adjusted by the size of the bread roll, the preferred taste and the actual condition of the oven。