Polish low-sugar-like toast
By VicentaLakin
It is difficult to make toast in the summer at normal room temperature, not only because of the fact that the noodles are warmer than 26 degrees, but also because they are easily fermented and affect the tissue of bread. There are many ways to solve this problem, such as using Chinese, refrigerated fermentation and air conditioning cooling. Today I make bread from Poland, using the colder temperatures of Poland to effectively slow up the rise of the noodles; it also allows the bread to bake super soft, even if not hard for three days. In addition, cooling the freezer hours in advance of the pasta drums and materials can have the effect of slowing the noodles up. Well baked toast is good for many people because of the small amount of sugar, whether it's a direct meal, a hand torn or a sauced egg and meat。
Recipe Recommendations
Steps for Polish low-sugar-like toast
1
A few hours in advance to make a Polish seed: bread flour 100 grams, dry yeast 1 gram, cool water 100 gram; flour of Polish origin is about 25% of the main flour, which can be slightly adjusted up and down, but not too much。
2
The material is fermented evenly with chopsticks, and the fermented film is fermented 2-3 times greater in warm and humid areas; it can also be fermented 30 minutes at room temperature and transferred to the freezer for 7-14 hours。
3
The fermented Polish fermented head has a gas hole on its surface and has a sense of desire if it is provoked to see a beautiful gas hole and a long lace at the bottom。
4
The main lasagna and the Polish yeast are ready; white sugar is only 20 grams and sweet bread can be increased in appropriate quantities; water is a four-degree long-term freeze in the refrigerator and can also be used with cold water。
5
All the materials except butter were poured into the scavengers together with the Polish scavengers, which had a different water intake for flour, so the amount of liquid could have been around 30 grams, which would have been a little less if it had been rubbed by hand; I actually used 250 grams of water, which was very soft; the scavengers were mixed at a low speed, then at a medium speed of about five minutes, and the scavengers were pulled out of the thick film and added butter。
6
First, the butter is fully integrated into the noodles at a low speed, then at a medium speed of 8 to 10 minutes, the noodles are soft and smooth, and a piece of noodle is drawn, and a transparent, flexible film is formed。
7
Noodles are removed, rounded, placed in a pelvis, covered in film。
8
Now room temperature is between 28 and 30 degrees, so it ferments directly under room temperature for about two hours and adjusts to the condition of the face group, which is twice the size of the pasta, finger-tip flour poking a hole in the top of the mask, not falling down and having a slight reversal。
9
The noodles fell down on the panel, and the air was slashed, weighing six equals, rounding and covering the flint for 10-15 minutes; the finger was loosely placed without a rebound。
10
The loosely fertilized noodles are folded into an elliptical shape, and the shrouded membranes are loose for 15 to 20 minutes, and the fingers are loosely placed without a rebound。
11
The smoother face of the loose face is 30 centimeters long, then the face is turned upside down, so that it can be rolled down to the surface; the face is recalibrated to 30-40 centimetres long, with rolls from top to bottom; the rolly face is placed in 450 grams of low sugar sauce molds; it is fermented twice in warm and wet areas。
12
The dough rises to 9 minutes full and the surface brushes the egg; the oven starts preheating 190 degrees。
13
Toast scaffolding is sent to the lower and middle of the pre-heated oven, with a fire of 170, with a fire of 190, 30 minutes, to adjust the temperature and time to the actual situation in the home oven; the temperature can be adjusted to 180, 190, 35 minutes if the temperature is prepared。
14
When the toast comes out of the oven, it comes up a few times disemboweled, hangs in a bag until it warms, and can be torn or sliced。
15
Poland has low-smelt raw toast, which is so soft, whether it eats directly or with a hand torn, or it eats with a sauce and eggs。Polish low-sugar-like toast Make Tips
One, I have a relatively high amount of water in my toast, and I use a new “capty” daily bread powder with a higher rate of water consumption; different flour absorbs different rates of water and different levels of humidity when rubbing the face, so 30 grams of water can be reserved to see whether the face is wet or not; milk and eggs can also be used as liquids, but because they are not pure water, they can be used in more quantities than water; two, I use a low-confection powder, which is shorter than the normal one, and non-comfort or less sugar-free powders are fast even, and they rise well; if you use a normal toilet box, it is recommended to increase the amount of white sugar on the basis of taste; and three, the temperature and time of roasting is adjusted by the view of the home oven, model material。