Polish original toast
By VicentaLakin
It's too soft for this Polish spicy toast today, and it's obvious that you can't hold it together, so it's better to rip your hands off。
Recipe Recommendations
- high-gluten flour 60 grams
- Ordinary high-activity dry yeast 1 gram
- Cold water at room temperature 60 grams
- sugar-tolerant dry yeast 1 gram
- whole milk powder 6 grams
- milk 130 grams
- butter 22 grams
- Brush the surface with grease solution 6 grams
- fine sugar 40 grams
- salt 3 grams
Steps for Polish original toast
1
Polish seed, toast, dry yeast, cold water and bowls are made in advance。
2
Combining in groups is sufficient for several hours of fermentation in the membrane chamber; or one hour of fermentation at room temperature, followed by the freezing of fermentation in the fridge for the night, for a period not exceeding 14 hours。
3
The Polish pasta is two to three times the original one and can see bubbles of varying sizes through the surface。
4
A large picture of Polish pasta and the main group material。
5
All materials other than butter are placed in the scavenger; flour is water-sucking and milk is of different intensity, allowing for approximately 20 grams of milk to be reserved and added when appropriate。
6
Low-speed mixing, high-speed rotations, soft-sweeted facials, which can soften the butter with thick membranes。
7
First, the butter is fully integrated into the noodles at a low speed, then the high-speed stirs, the noodles are soft and not sticky, and they can produce transparent, flexible film。
8
The fermentation of the fermentation base in the warm and wet zone of the fermentation fermentation fermentation tank at 28 degrees; the oven at not more than 30 degrees; and the increased humidity of the appropriate spray water。
9
The dough is twice as big and the finger-tip flour is pierced on the top of the flour, without collapse or microback。
10
The noodles fell down on the board, gently beat the exhausts, saying that they were divided into 3 equals, were rounded, and were held in a tub for about 20 minutes。
11
The finger would press the face of the face a little hard, and the finger of the pit would be loosely placed without a bullet; the face would be a cow's tongue。
12
The light is down and folds to the center on both sides。
13
It's about 40 centimeters of noodles。
14
Volume from top to bottom。
15
Three noodles were processed sequentially and placed in a direction code in 450 grams of low sugar toast boxes, with a second fermentation in warm and wet areas; the fermentation tanks were at 38 degrees of humidity 85; and the ovens were at 35-40 degrees of water sprayed to increase humidity。
16
Spectrums to full 9 and oven preheating 180/190 degrees。
17
The face is delivered to the preheated mid-level of the oven, with an upper and lower fire of 180/190 degrees for 30 minutes; the temperature and timing are adjusted to the actual condition of the oven and to the material of the mould。
18
A few strokes of emulsors at the back end of the furnace, demoulding, brushing the pre-melted butter on the top, cooling it and saving it in a bag, sliced or torn by hand。
19
Polish-savored toast. It's so soft and deliciousPolish original toast Make Tips
One, the Polish species can freeze fermentation overnight or be used in the same day ' s cold fermentation; the former, with low temperatures after cooling, can relieve the temperature of the main conjunction and make it easier for the membrane to come out of it, but also because of long periods of low-temperature fermentation, which makes the toast taste better; the latter, with low-comfort toast boxes, is more colorier than ordinary toast and has a shorter time to bake; if this formulation is used, the temperature and time of the bakery should be adjusted to the actual conditions of the oven used and to the material of the mould。