Polish yogurt bread
By VicentaLakin
It's cooling again in the last few days, and the passion for making bread has increased. Just in time for the new festivities, it's called love in the heart! Let's start with a plate of yogurt bread! The Polish species are very soft. Don't be frightened by that name. It's just an yeast. It's super simple. The Polish bread is super soft, slower than the direct fermentation bread, and is not hot or Chinese. Homemade yogurt is used to make bread, which increases the wetness, softness and smell of milk. During the fermentation process, it produces lacid bacteria that also brings different flavors to the noodles. Honey's bread is not so white because honey has color effects. Honey is not a complete substitute for white sugar, and its effects, in addition to increasing sweetness, are more likely to be wetting. Polish seed, yogurt, honey, and the three are “strongly united” so that the twirling bread with 500 grams of flour is not only beautiful, but even less tasteless. I use 13 inches of the sun, from the top to the four sides and the bottom, evenly warm, beautiful
Recipe Recommendations
- high-gluten flour 100 grams
- dry yeast 1 gram
- cold water 100 grams
- honey 40 grams
- sugar-tolerant dry yeast 4 grams
- cold milk 120 grams
- butter 50 grams
- white sugar 30 grams
- salt 5 grams
- Homemade original yogurt 150 grams
Steps for Polish yogurt bread
1
Polish seeds are made a few hours in advance: 100 grams of condensed flour, 1 gram of dry yeast, 100 grams of cool water and into the bowl, evenly mixed, and fermented film under room temperature for about 3 hours。
2
The noodles are about three times the size of the original, and the surface can see the bubbles, large and small, and the sour smell of fermentation。
3
Material from Polish species and main noodles are taken together: home-made yogurt is not the same as honey, so the amount of milk used depends on the condition of the noodles。
4
All materials of the main group except butter and Polish species are added to the scavengers and, if honey is crystallized, milk can be entered in the basin, mixed and then used。
5
The material will be evenly mixed at a low speed, then the noodles will be strung up at a medium speed and the thick membranes will be reinforced by hand。
6
Joining the sliced butter, slow-mixing the butter into the pasta, which at first looks rotten, must be patient and will soon be surprised。
7
After a medium-speed disturbance, the face is smooth and un sticky, and hands can support transparent and flexible film, with the end of the face rub。
8
The noodles are rounded, placed in a basin, covered and fermented on the basis of warm and wet areas。
9
For fermenters, temperature of 28, humidity of 70, for approximately 90 minutes, can be adjusted for the condition of the face group。
10
The pasta is twice the size of the original, and the finger-tip flour pierced the top of the flour, without collapse, a slight contraction and a successful fermentation。
11
The face of the face is slashed and the air is divided into nine equals, which are rounded。
12
No need to wait, flatten the face of the face into a slightly fat elliptical shape, folding up to the middle。
13
It folds down to the middle, rolls forward and then comes back, rubs it in olive form。
14
The nine noodles were still olive-shaped and lax for 20 minutes。
15
For the first time, the loosed noodles were made into long strips of about 25 centimeters, and for the second time, the long strips of about 40 centimetres were grown。
16
Twisted into vasectomy。
17
Put the end in the circle of the fold。
18
placing the folded plaques in a non-glazing dish with a 13-inch dish size of 348*248*62mm; the size of the varnish in the previous step can be adjusted according to the size of the dish。
19
They are fermented twice in a fermentation or oven; they use the oven to select the "fermentation" function and to place a bowl of hot water; they can be temperature 35 degrees, humidity 80, and fermentation time is about 40 minutes to adjust the time by looking at the facial state; they are twice the original size, and the oven begins to preheat, and the upper and lower fire 170/200, which can be set at 180 degrees。
20
It is delivered to the lower and middle of the preheated oven, with 170/200, 25 minutes of fire up and down, and the temperature and time may be adjusted to the actual condition of the oven, the material of the oven and the thick size of the face。
21
When the furnace was released, it was demouled and the surface was painted with an early melted butter, which slowly infiltrated into the bread, and the colour was very beautiful after cooling。
22
Polish yogurt bread, soft lass, deliciousPolish yogurt bread Make Tips
The Polish species can be fermented at room temperature, or used after the freezer is fermented, regardless of time; the amount of flour is about 25 per cent of the volume of the main flour; 2. The formula is variable, not only in the form of sprouting, but also in the form of a small meal pack, a braid, or in the form of two 450 grams of toast; 3. The temperature and timing of the roast can be adjusted to the actual situation in the oven and to the size of the moulds and the bread used; 4. The colouring of the surface is softer and the egg fluid is bright and free。