How to make Polish toast - VicentaLakin's Recipe

Recipe Recommendations

high powder 250 grams
milk powder 15 grams
sugar 40 grams
eggs 48 grams
water 110 grams
yeast 3 grams
salt 2 grams
butter 15 grams

sweetening
roast
several days
divine level

Steps for Polish toast

1

Full integration with 50 grams of water and 1 gram of yeast, followed by high powder mixing。

2

After 30 minutes of fermentation, the room is sealed and placed in a freezer overnight。

3

It ferments to a lot of bubbles on the surface。

4

The Polish species look at the state, regardless of time, and see the surface of the surface the next day indicating that it can be used。

5

First, the fermented Polish species are placed in the cook ' s machine and then added to the high powder, milk powder, sugar, yeast, eggs, 70 grams of milk (or 60 grams of water) with the cook ' s machine, which is smoothed down at a slow pace, then the high-speed fertilisation to the extended section (scanned thick film) before the salt is added to the salt, which, because salt can impede the formation of the noodle, can be followed by a later salt method, which can be equally smoothed until the salt is fully absorbed。

6

We're gonna hit it at a low speed, and then we're gonna turn the speed。

7

It's enough to stir up to the noodle to pull out a thin, flexible film (the mural), which is what we often call the full expansion phase (the whole no more than 20 minutes of no more)。

8

Noodles are removed from the cook ' s machine and fall a few more times quickly, and the surface is smooth and convoluted (the noodle temperature is controlled at around 26 degrees, and it must be avoided that the noodle temperature is too high, which can be placed in a freezer for about 10 minutes before operation), covered with a protective film and 45 minutes of fermentation in the room。

9

The fermentation is twice the size of the noodles and the fingers are pressed lightly and the noodles do not return immediately or collapse。

10

Take out the noodle, press pressure。

11

It is divided into 3 equals, with a rolling circle, a protective membrane and room temperature relaxing for 15 minutes。

12

At the end of the period, a noodle is removed and the tongue is grown。

13

From top to bottom。

14

Roll up。

15

Cover it up and relax for 15 minutes again。

16

Take out a noodle。

17

Long again。

18

Roll up。

19

In turn, three noodles were placed in the toast box, into the unopened oven, where a bowl of 100 degrees of open water was placed to help fermentation, temperature was maintained at 35 degrees, humidity was 85 per cent and fermentation took approximately 40 minutes。

20

Noodles fermented to 9 full, surface sprayed, lided, oven preheated for 10 minutes, 155 degrees, mid-level, baked for 22 minutes, with temperature and timing adjusted to the temper of the oven。