Polish wheat toast
By VicentaLakin
It is said that the direct wheat toast, which does not allow enough time for the whole wheat powder to absorb the water, is not working well and is made today by another method。
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Polish wheat toast
1
Water mixed with yeast。
2
Join the whole wheat powder mix and mix it to dry powder。
3
It's a mixed noodle, and it's covered with fermentation. Then the fridge freezes for 12 hours。
4
Put the pasta formula, except butter, in the kitchen mixer。
5
Low-speed mixing to no dry powder。
6
After a smooth mix, a high-speed mix of five minutes。
7
Put it in butter。
8
Low-speed mixing into butter absorption, with cranberry and raisins, and five minutes of high-speed mixing。
9
A thin membrane appeared, which was then transferred to the grill and fermented。
10
The new oven has fermentation, so I fermented directly with the oven. Thirty degrees, fermenting for 40 minutes。
11
fermented noodles。
12
Ventilation, split into two, round, loose for 20 minutes。
13
Nice and loose。
14
The growth strip。
15
Turn your face over, weave at the bottom and roll from top to bottom。
16
Roll up the noodles。
17
90 degrees, again。
18
Growing strips, flipping faces, stomping bottoms, curling up。
19
Rolled noodles, toast box, last wake up to full nine。
20
I had hair in the oven for 30 minutes at 35 degrees。
21
Bottom floor, 170 degrees, 180 degrees, 25 minutes。Polish wheat toast Make Tips
the ratio of flour to water is 1 to 1 in poland, this time using a formulation of 450 g of moulds, and the ratio of whole wheat flour to high-weed powder is 1 to 1. 2. the amount of milk depends on the wateryness of the milk, which can be taken first without milk, and then added to the hardness of the face, because there is water in the polish seed, and the milk is more sticky. 3. the high-strength powder i use is a white ointment, with a high protein content, which is also more loosely produced。