Polish milk bread
By VicentaLakin
Today, milk bread is made from a Polish method that expands on Iras, is super soft, tastes so good, tastes so good。
Recipe Recommendations
- high-gluten flour 50 grams
- qingshui 50 grams
- yeast 0.5 grams
- milk powder 30 grams
- white granulated sugar 20 grams
- salt 3 grams
- condensed milk 30 grams
- milk 150 grams
- eggs one
- unsalted butter 25 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Polish milk bread
1
A Polish yeast is prepared one night in advance, with 50 grams of heavy flour, 50 grams of water and 1 grams of yeast mixed together to the point where there is no dry powder. Room temperature (around 25°C), fermentation for half an hour, then cooling the refrigerator for one night。
2
The fermented Polish yeast, with small bubbles on the surface, the internal tissues with many mesh holes, smelling no sour smell, has grown three to four times as big as it was。
3
We put 270 grams of high-strength flour, Polish yeast, 30 grams of milk powder, 20 grams of white sugar, 4 grams of yeast, 30 grams of milk, 150 grams of milk, and one egg to start mixing directly on the cook machine。4
Smuggle for about 10 minutes, evenly out of the thick membrane, then add salt 3 grams, 25 grams of softened salt-free butter to continue mixing。
5
It's about 15 more minutes, and I think I'll be able to get a thin mitt。
6
Take out the noodles, round them up and wrap them up, with room temperature fermenting for about 50 to 70 minutes。
7
You can ferment to twice the size。
8
Take the fermented noodles, vent them, and split them evenly into eight。
9
When each of the noodles is rounded, it is covered with a ten-minute lax membranes。
10
An 8-inch round model with an internal butter layer that is resistant to adhesive。
11
Take a single noodle and crush it with your hands。
12
Collapse the noodles inside。
13
And then round it up。
14
Arrange in the mold。
15
Put it in the oven and ferment it again. Warm oven temperature 35°C, humidity 80°C, fermenting up to 1.5 - 2 times (Note: A bowl of hot water in the oven helps fermentation)
16
When fermented, it is taken out with a thin coat of milk or egg fluid。
17
The oven is preheated to 170°C, placed in bread, and baked for about 30 minutes (a tin piece of paper will cover the surface in the middle of the bakery to prevent it from being too hot
18
After the stove is out, it shakes the internal heat, then scratches the edge with a demoulder, and then cools off. It'll look better when it's hot。
19
POLISH MILK BREAD, FINISHED O (∩) O (∩) O
20
The smell of milk, soft lace, good taste。
21
When you're out of the oven, it's hot to tear down a piece and it's so soft and sweet to eat。Polish milk bread Make Tips
1. Flour use varies from brand to brand and may be added according to the water use of flour. 2. When the surface is painted, a tin paper is covered, which prevents the surface from being too hot. It's better when it's fresh out of the oven, when it's hot。