Polish cream toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 75 grams
- yeast 0.5 grams
- qingshui 75 grams
- milk powder 15 grams
- white granulated sugar 40 grams
- light cream 140 grams
- eggs one
- salt 3 grams
- butter 10 grams
- milk fragrance
- roast
- several hours
- senior
Steps for Polish cream toast
1
Polish materials are mixed and fermented under room temperature conditions (it can also be placed in freezers overnight, but only in state and not in time)。
2
The fermented Polish species are full of bubbles。
3
The Polish plant was scraped into the bakery and added other materials to remove the surface smooth face。
4
It's been fermented twice as big。
5
Take out the face of the air。
6
Split the noodles into three equals。
7
Take a noodle in a cow tongue。
8
The first roll of three noodles. It was then covered with a shampoo for 15 minutes。
9
Once again, it would be appropriate to have 2.5 to 3 laps of each roll。
10
Put the toast embryo in the mold。
11
In the oven, the lower part of the oven is placed in a toast mold, with another bowl of open water for a second fermentation。
12
The asteroids were sent up to an eighth point to remove the moulds and the above fire was set at 19°C pre-heat ovens at 160°C。
13
Put the mold in the oven for 40 minutes。
14
Ten minutes after entering the oven, the toast goes crazy and goes crazy。
15
I'll put tin paper in time。
16
The finished chart。