Polish yogurt toast
By VicentaLakin
I didn't make toast all summer. It rained all day. I was freezing in the house and wearing sweaters and nails. Perfect. Make two toasts and warm up. The most common source of national wheat toast is toast, which is Polish. After all, two 450 grams of big toast can't be finished, and it's still soft for another two or three days. I can't drink the yogurt in the fridge. I'm afraid of stomach pains. Although it could be lost, it added protein and unique flavors。
Recipe Recommendations
- high-gluten flour 60 grams
- common dry yeast 0.6 grams
- Cold water at room temperature 60 grams
- sugar-tolerant dry yeast 5 grams
- salt 5 grams
- fine sugar 20 grams
- Sugar-containing original yogurt 400 grams
- unsalted butter 40 grams
- milk fragrance
- baking
- an hour
- ordinary
Steps for Polish yogurt toast
1
The main lasagna material and the Polish species were taken together。
2
Polish species need to be made a few hours in advance and fermented at room temperature; they can also ferment at room temperature for one hour and then be transferred to the refrigerator for a freezer of fermentation of not more than 15 hours; the fermented face is two to three times larger, the face is flexible, and the bottom has a large and small air hole that provokes the smell of long radish and micro acid。
3
All materials except butter, including all Polish flour, are poured into the wash drums with different water intake rates and sour milk density, so the actual amount of yoghurt used is adjusted according to the circumstances and 30 grams of yoghurt can be set aside and the face of the noodles can increase or decrease as appropriate。
4
A two-minute low-speed bludgeoning followed by a high-speed bulge, with a slightly sticky hand, which would produce a thick film。
5
Add room-temperature softened butter, so that the butter is fully integrated into the noodles and then at high speed。
6
The face is not sticky, and the sound of cracking, and the whole face is a silk drop, pulling a piece of the face and holding out a transparent and resilient film。
7
One below, exactly 26 degrees。
8
The noodles are rounded in the basin, covered with fresh film and fermented in warm and wet ground; I now have a room temperature of 25 degrees, which is fermented directly in the restaurant。
9
The pasta is twice the size of the original, and the finger-tip flour is poking a hole in the top of the flour, and it does not collapse and does not shrink。
10
The noodles fell down on the board, slashed the exhausts, weighing six equals, and were rounded; they contained a large amount of water, with a small amount of flour on their hands, so that they would not be sticky; they were held in a tub for about 20 minutes; and their fingers were pressed by the pressure group, and the fingers were loosed until the bullet returned。
11
The face of the face was slashed a few times and the tongue of the cow was stung。
12
Two rolls, loose for about 15 minutes, with a finger on the lasagna, and a puddle without a bullet。
13
The noodles are standing up, they grow up on their faces, then they roll over。
14
Scrolled from top to bottom, coded into 450 grams of toast boxes; fermented twice in warm and wet areas; I put some water in the oven, increased humidity, 35 temperatures, and fermented for an hour。
15
My toast was about 540 grams, so it was delivered to full nines, with an egg liquid on the surface; the oven preheated 180/200, with a preheated temperature of 200 degrees if not separately controlled。
16
It is delivered to the lower and middle of the pre-heated oven, with an upper and lower fire of 180/200 degrees, 30 minutes, which can be covered with tin paper when colour is satisfactory on the surface, and 190 degrees when temperature cannot be controlled alone。
17
The bread is baked out of the oven immediately, with a few shakes of the toast box on the table, the extra heat is released, the dryer is removed immediately, it is sealed on the shelf until the hand is warm, and slices or torn hands are available。
18
Polish yogurt toast, soft lacePolish yogurt toast Make Tips
The Polish fermentation is similar to that of the medium-sided dome, since flour and water amount to 1:1, so it does not form a lasagna, but rather a lasagna; it is well wetted; it is fermented at the temperature of the room in case of emergency; it is not fermented in the room in an hour, and the smell is better in the freezer than in the quick fermentation; and 2. I use a low-floured fermenter box, which at the same time colours more quickly than the normal one, so the temperature and timing of the baking is adjusted to the actual state of the ovens used, the materials of the mold。