Polish dry toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 50g
- milk 50g
- yeast 2g
- light cream 80g
- protein 65g
- sugar 60g
- salt 6G
- butter 40g
- raisins 100g
- white wine 20g
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Polish dry toast
1
The Polish materials were evenly mixed and the freezer fermented for one night or room temperature for two hours。
2
Fermentation is 2-3 times larger, with many bubbles on the surface. It's organized in silk。
3
In addition to butter, the Polish and other pasta materials are placed in a bakery, a face rubling procedure (20 minutes), the stop button is pressed, the butter is placed, and the face rub is restarted。
4
Grape intervention is soft with white wine (or rum)。
5
The face was rubbed to the last five minutes and put in the raisins。
6
Two of my bread-painting programs rubbed out big film. (Crowding the film is the key to the bread.)
7
The fermentation continues in the bakery。
8
Fermentation complete。
9
Put the noodle on the pressure exhaust, equal to 6。
10
Get a piece of this。
11
Crash up and down to the middle and relax for 15-20 minutes。
12
And grow the strips, the width is as wide as the molds。
13
Roll it up。
14
Put 450 grams in Tusk Moot。
15
Two fermentations to eight full, with a lid on。
16
Put it in a pre-heated oven and bake it at 350°C (180°C) for 45 minutes。
17
When it's done, get rid of it and hang it on the shelf。
18
The finished chart。
19
Very soft lace。