Polish old-faced sugar toast

1

The main lasagna and the Polish yeast are ready; the Polish species need to be made early, and the old fats are frozen early, and small blocks can be cut when used; this formula is less sugar, which can be adjusted for taste, and can be increased to 50 grams。

2

In retrospect: Polish seed, 50 grams of condensed flour, 0.5 grams of dry yeast, 50 grams of cold water mixed up in a group, fermented to two to three times the size of the room temperature, fermented to the size of the room, surfaced to the surface, with a pleasant fermented acid gas; if there was no time for bread that day, the Polish species could move to the freezer after half an hour of fermentation at the room temperature, so long as the volume was about three times the original size。

3

The old pasta is covered with a piece of bread, which can be used next time from the last one, or it can be deliberately used by a piece of pasta, which can be frozen and stored in the freezer when it is fermented, with some of the main noodle mixed with time; its effect is to increase the smell of bread; because the frozen noodle is large and hard, I cut several pieces along the perimeter with a sharp knife, totalling 50 grams, and the unused noodle continues to be stored in the freezer。

4

With the exception of butter, all materials and Polish yeasts, old noodles, are placed in the scavengers; it is now hot and, in the absence of air conditioning, room temperature is not guaranteed at around 25 degrees, it is recommended that the scavengers, together with the main noodle material, be completely cooled in the fridge for several hours in order to reduce the amount of heat generated during the scavengers and to slow the fermentation rate of the yeast。

5

The material is mixed at a low speed of one minute and then mixed at a medium speed of about five minutes; each machine has different performances, adjusting the speed and time of use to the characteristics of the cook ' s machine used; when the noodle pulls out of the thick film, butter is added; and flour is not watered at the same rate as the environment is wet, so the amount of water can be set at 20 grams to see whether the noodle is added。

6

First, the butter is fully integrated into the noodles at a two-minute low speed, followed by a round of eight to ten minutes, with a thin, soft face and a clear line of face; and a single noodle is able to form a transparent and flexible film on hand。

7

Flour is removed from the scavenging drums, fermented on the base of the fermentation in the deep basin, and when it reaches twice the original hour, the finger-tip flour piercs the top of the scavenger without collapse。

8

The noodles fall on the operating table, slash the vents and say they are redivided into 3 equals, rounded and protected by a 10-20 minute membranes, depending on the temperature of the room; the finger is pressed gently and the finger pits do not bounce, i.e. the next steps can be performed in a loose position。

9

The face is flatted, the squares grow up and roll down from the top to the bottom, and the film is kept silent for about 15 minutes to check if it's loose enough to move up。

10

With a soft, smooth, smooth face, growing about 35 centimetres of long strips, turning the surface upside down, repositioning the lower face。

11

Scroll it up and down。

12

Each roll is coded in a 450-gram toast box; I fermented twice in the warm and wet, and I use the fermentation box at 33 and 80, for about 45 minutes。

13

The face rises to the full 8 minutes of the box, and the surface is painted with full egg fluid; the oven is preheated, with an upper and lower fire of 180/200 degrees。

14

I'll put the raw meat in the middle of the preheated oven, with a fire up and down of 180/200 degrees for 25 minutes; my toast box is low sugar, so it's short, and if it's normal, it can be adjusted to 30-35 minutes, depending on the actual temperature of the oven used。

15

Once out of the oven, the mold is slightly shaken, disemboweled, laid in a bag to save it, or torn or sliced。

16

Polish old-faced, sugary toast with a unique flavor, soft lace

The water intake of flour and the environmental humidity of its operation will affect the use of liquids and, in the event of uncertainty, the amount of water can be set aside for 20 grams, to be adjusted for the condition of the noodles; the daily bread flour that I use on my new roof is very good, and the water intake is very good. If you use this formula, you can adjust the volume of liquids in the same way as I said earlier; 2. This formula can be used either as toast or as bread, but because of the small amount of sugar, the amount of sugar can be adjusted in the same way as the population tastes; 3. There is no no no no no no no no no no paste, 50 grams can be used, which can be replaced by 30 grams of high flour and 20 grams of cool water; so the total of the noodles will not change; if the old face is removed and the materials just mentioned, the formula can also be used separately; and 4.Cooking temperature and time can be adjusted to the actual conditions of the use of the chutes and ovens。