Polish bread
By VicentaLakin
This formula: It's also for hand rubbing. I'm using the Beko beige cook machine K6. My favorite piece of Polish bread, soft as silk, soft as clouds, a bite, smell of milk, simple operation, delicate organization, soft for three days
Recipe Recommendations
- high-gluten flour 200 grams
- whole wheat flour 20 grams
- salt 2 grams
- milk 55 grams
- sugar-tolerant yeast 2.5 grams
- corn oil 20 grams
- eggs one
- fine sugar 30 grams
- water 100 grams
- yeast 1 gram
- salty and sweet
- roast
- several hours
- senior
Steps for Polish bread
1
Polish species: blending of Polish materials, covering of film, denting of holes with toothpicks, fermentation of room temperature for 4 hours, or refrigeration of refrigerators for 18 hours。
2
Polish and main pasta materials (other than oil and yeast) are placed on cook machines。
3
Turn on the cook machine。
4
Spill out the thick film。
5
Add oil and yeast。
6
The glove membrane is removed in three。
7
Room temperature fermented twice as high as 28 degrees, and the glued flour pounced the hole undefeated。
8
Smash the face, split it into 12 pieces and roll it loose。
9
Flow the noodles, round them up, into the gold plate。
10
The fermentation in warm and wet areas is twice as large (160 degrees preheat oven)。
11
Brushing egg fluid, decorating black sesame。
12
In the oven, 160 degrees of 18 minutes of roasting in the middle floor (color covered with tin paper in a timely manner), when the oven is cool until the hand temperature, the bag is sealed。Polish bread Make Tips
Depending on the water intake rate for flour, adjust the volume of liquids to actual use, e.g. ±10-20 g; 2 or thermal heat allows the liquids to be refrigerated or frozen into semi-fluent form in advance; and the temperature and time of the oven is for reference only. The cook is silent, rubbing his face fast and easy to film。