Polish potato double toast
By VicentaLakin
It's been two days since I made toast in Polish. A traditional 450-gram original toast was made yesterday, and a double cylindrical toast was made today with the same formulation. There are no identical eggs in the world, so the amount of eggs and water is different from what it was yesterday, and the overall weight is higher because today's toast uses homemade potato powder, which is converted to paste with cold water. The homemade potato powder is the raw potato that will dry. Powdered into powder; the nuanced and watery diet without the market required extra water to be mixed and added to the noodles. The fermentation space has been set aside because of the first use, which has not been clear as to the extent to which the ovens have increased. The bread was baked in the oven, and the hair was so high that a part of the white skin at the top was completely squeezed into cakes, and the middle tissue was slightly rough。
Recipe Recommendations
- bread flour 50 grams
- dry yeast 0.5 grams
- Cold water at room temperature 50 grams
- white sugar 20 grams
- salt 3 grams
- eggs 55 grams
- cold water 75 grams
- butter 20 grams
- purple sweet potato powder 6 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Polish potato double toast
1
Pre-production of Polish varieties: 50 grams of bread flour, 0.5 grams of dry yeast, 50 grams of cold water mixed into a group of 50 grams of cold room water, covering the film, which is used on the same day in the room and fermented on the next day in the front room for an hour before freezing the fridge。
2
Noodles are sent two to three times larger, with visible air bubbles on the surface, which can be used with long lass。
3
Polish flour is 25 per cent of the volume of the main flour and can float slightly up and down。
4
With the exception of butter and potato powder, all materials are placed in a wash-basket, which mixes at a low speed and then at a high speed, and which supports the thick film。
5
Add room temperature softened butter。
6
First, the butter is incorporated into the noodles at a low speed, then it's hurried at a high speed, soft, non-slave walls, a thin, transparent and flexible film, hand piercing, and smooth edges。
7
A small amount of cold water (out of weight) is poured into the potato powder while the face is rubbing and mixed into the potato paste。
8
The noodles are split into two parts, one of which is mixed with the mashed potatoes, and are evenly mixed as soon as possible by cutting them back。
9
The lasagna is soft and smooth。
10
Two casseroles are placed in large basins, with oilable paper separated from the middle if they are small; they are fermented in warm and wet base and can be fermented at 28 degrees in the oven。
11
The pasta is twice the original size, and the finger-tip flour pierced at the top of the flour, without a slight retreat。
12
The noodles are placed on the operating table, with a light beat of the exhaust, with a little bit of width compared to the mold。
13
A small amount of cold water is painted on white noodles, where the chips are laid, flattened, such as a gas hole in the layer, and the gas is broken with bamboo sticks。
14
Volume from top to bottom。
15
Toast rolls are placed in a 450-gram bar of toast molds in the morning, sealed on the front。
16
Second fermentation in the oven, 37 degrees, with a slight increase in humidity from the oven。
17
When the noodle rises more than 1 centimetres above the surface of the mold, it is covered, and it continues to be put back in the oven for 80 minutes; the specific fermentation time is adjusted to the circumstances, and I actually spent 100 minutes, but from the product ' s perspective, the upper white noodle is coarse and squeezed into pieces, so it is more appropriate to assume that the fermentation takes 80 minutes; it is also appropriate to insert a toothpick from the upper air vent if the top of the noodle is 3 centimetre to the top of the mold。
18
The oven is preheated, with an upper and lower fire of 185.95 degrees, the lids are fastened and sent to the lower of the preheated oven, 185.95, 30 minutes; from the finished product, except for a little bit deeper in colour, so I think it would be more appropriate for 28 minutes, but if you like this dark color, it is fine。
19
A few strokes of the molds were held behind the stove, opening the lid, demoulding, post-cool slices, sealing in bags or in a preservation box。
20
Polish potato-colored toast, soft and deliciousPolish potato double toast Make Tips
One, the Alien Asset Motion was first used, so it was not clear at the height of the two-haired noodles, and the fermentation time could be adjusted to the rate at which the yeast and the noodles were growing; the above-mentioned process has been analysed and is no longer repeated; the temperature and time of the roast are also detailed in the analysis of step 18;3 the potato powder can be replaced with other colours of fruit and vegetable powder; or all of it can be used in the original colour。