Polish toast
By VicentaLakin
Stay at home, make food and live。
Recipe Recommendations
- high-gluten flour 400g
- sugar 60g
- milk powder 30g
- yeast 4g
- eggs
- milk 120g
- salt 4g
- butter 30g
- whole egg liquid appropriate amount
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Polish toast
1
The Polish materials were modulated and the refrigerator was frozen for the night. I've been frozen for 12 hours。
2
In addition to butter, bread materials and Polish seeds are placed in the bread machine, with a face rubbing for 15 minutes, a stop button, a softer butter, a heavy noodle button, and a full-blown. I've been rubbing my bread machine for 30 minutes, 45 minutes
3
Rub out the mural。
4
It's fermented twice as big. I'm not sure
5
Take the noodles out, press pressure, and split them into six equals。
6
Take a rim up and down and open an ellipse. (as shown)
7
Collapse up and down. All good。
8
And it's like a long shape, like a wide and a mold。
9
One of me made the original taste, one of them put out the raisins。
10
Roll it up
11
Put in 450 grams of Toast Moot。
12
Covered with tin paper or fresh membranes and fermented for 40 minutes or more where temperatures are present。
13
Fermentation to full eight
14
Brush the egg fluid。
15
IN THE PREHEATED OVEN, 350F/180C FOR 35 MINUTES. THE TOP COLOUR IS COVERED WITH TIN PAPER TOO DEEP。
16
Get out of the oven and get cold。
17
Beautiful。
18
Very soft lace。