Polish white toast
By VicentaLakin
Recipe Recommendations
- high powder 400 grams
- milk powder 30 grams
- sugar 80 grams
- whole egg liquid 100 grams
- cold milk 140 grams
- sugar-tolerant dry yeast 4 grams
- warm water 100 grams
- salt 4 grams
- butter 30 grams
- sweetening
- roast
- a day
- divine level
Steps for Polish white toast
1
We'll start with the Polish seed, with 100 grams of constant water melting 2 grams of yeast, and 100 grams of high-heavy mixing, which will fully integrate yeast and flour。
2
The first room fermented with temperature for half an hour and then sealed into the freezer overnight。
3
The next morning it was taken out and the face fermented to a lot of bubbles。
4
The Polish species must be fermented to the best of conditions, depending on the state rather than the time, and are fully usable。
5
Polishs grow high powders, milk powders, milk, whole egg fluids that are placed in the main material, are evenly mixed with a two-stage slow-speed cooker, then at a high speed to the extension stage, then salt is added to the salt, and the salt is evenly mixed at a low speed (the salt prevents the formation of the noodle, so it is best to rub the face with later salt), and the yeast is equally flat at a low speed. With butter, low-speed mixing。
6
A further high-speed stir to the noodle will remove a thin and resilient film (i.e., a glove film) that does not exceed 20 minutes for the whole face rubbing process and remains below 26 degrees to avoid premature fermentation of the noodle。
7
A quick drop of the noodles, a smooth surface, a large income bowl, covered with a protective film and room temperature fermenting for about 45 minutes。
8
At the end of the period, the noodles were fermented twice as large (finger-lightly presses the noodles were not “immediately” or collapsed)。
9
The noodles are divided into six balanced small agents, and one of them is taken out by pressure exhaust。
10
Separately rounded, covered with film protection, room temperature was relaxed for 15 minutes。
11
At the end of the time, a noodles grow in tongues。
12
In turn, the film is covered with another 15 minutes of warmness。
13
Time's up, take out a noodle。
14
Try to be as long and as wide as possible。
15
From one head to the other。
16
Circle as many as possible。
17
Three groups, coded 450 grams of toast mold。
18
Toast boxes are placed in unopened ovens, where a bowl of 100 degrees of open water is placed simultaneously to help with fermentation (at 35 degrees and 85 per cent humidity) for approximately 60 minutes。
19
Noodle fermented to full nine。
20
Fermented bread is sprayed with water and placed in pre-heated ovens, 150 degrees, mid-level, 21 minutes baked, 5 minutes baked, coloured on the surface and covered with tin paper (the temperature and time may be adjusted for the temper of the oven)。
21
When the time's over, you're out of the oven, you're cold, you're free。
22
Okay。
23
The finished chart。Polish white toast Make Tips
Polish toast can slow the aging of bread, increase the taste of bread and make the internal tissue of toast softer。