Polish low-sugar-like toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 100g
- water 100g
- yeast 1g
- surface brushing egg liquid appropriate amount
- sugar-tolerant yeast 4g
- milk 250g
- white sugar 20g
- salt 4g
- butter 30g
Steps for Polish low-sugar-like toast
1
Polish materials are evenly fermented with chopsticks and fermented in warm and wet areas up to a factor of two to three。
2
The fermented Polish yeast smelled a little acid, and chopsticks provoked dense gas holes and long lass。
3
All the materials except butter were poured into the bread machine with the Polish pasta (with different rates of flour so that the amount of liquid could be set aside at around 20 grams) and a laminate procedure was initiated for 20 minutes, with the mask pulling out the thick film。
4
Add butter, then start a face rub that pulls out a tough, thin muzzle, which is very soft。
5
Noodles are removed, circulars are placed in the basin, covering the film is fermented directly under room temperature, and the duration of the noodles is adjusted to be 2-2.5 times larger。
6
The fined noodles fell on the board, slashed the exhausts and split them into six equals, rounded them up and covered them with laxity for 10 minutes。
7
Take a noodle in a cow tongue。
8
Roll up。
9
It's all done。
10
Once again, the loose pasta is about 40 centimetres long, turning it upside down。
11
Volume。
12
The rolled face rolls are placed in 450 grams of toast molds and in warm and wet fermentation。
13
Noodles to full nine。
14
Surface omelette, oven preheating 180 degrees。
15
Toast scaffolds are placed in the middle and lower of preheated ovens, with 175 degrees of fire up and down for 35 minutes, adjusting temperature and time to the actual situation in the ovens, and filling tin paper in time。
16
Roasted toast sideways cool。
17
This toast is so soft, it works pretty well。Polish low-sugar-like toast Make Tips
Only 20 grams of white sugar have been added to the toast formulation, which is less delicious and can be increased in terms of taste。