Polish toast
By VicentaLakin
Today, you make super-soft toast in a Polish way. It's simple, it's swelling, it's soft, it's smelly, it's delicious. The weather is getting colder, a piece of soft toast is cut, jams are put on, and another hot milk or coffee is nutritious and delicious. This square, applies 450 grams of toast。
Recipe Recommendations
- high-gluten flour 230 grams
- milk powder 30 grams
- light cream 50 grams
- milk 50 grams
- yeast 4 grams
- eggs one
- white granulated sugar 35 grams
- salt 3 grams
- unsalted butter 25 grams
- qingshui 50 grams
- sweetening
- baking
- several hours
- senior
Steps for Polish toast
1
The Polish yeast we made one night ahead of schedule, mixed 50 grams of condensed flour, 50 grams of fresh water and 0.5 grams of yeast, to the point of no dry powder. Room temperature is about 25°C fermented for half an hour and then the freezer is transferred for one night. The fermented Polish yeast, with small bubbles on the surface, the internal tissues with mesh holes, smelling no sour and swelling to three or four times the size, is done。
2
Let's start with the high-strength flour 230 grams, salt 3 grams, white sugar 35 grams, yeast 4 grams, milk 30 grams, and mix it evenly。
3
Then you add 50 grams of milk, 50 grams of light cream, a Polish yeast, and one egg, and you start mixing them directly on the cook machine。
4
After mixing for about 10 minutes, the thick membrane, 25 grams of softened salt-free butter, continued to mix。
5
About 15 more minutes, you'll be able to rub out thin gloves。
6
Take out the noodles, round them and wrap them up, with room temperature fermenting twice as high。
7
Take the fermented noodles, vent them, and split them evenly into three。
8
Round it up and wrap it up, and let it go for five minutes。
9
I'll take a pasta。
10
They then roll up from a tight head and keep the film loose for 10 minutes, each of which is operated。
11
Take a nice, loose pasta side, and roll it up from a tight head, the whole size of the toast box。
12
The three noodles were processed, arranged in a toast box and fermented twice in the oven。
13
The oven is temperature 35°C, humidity 80°C, fermented to 8-9 full (note: a bowl of hot water in the oven helps fermentation) to remove a thin layer of milk or egg fluid from its surface。
14
The oven is preheated to 170°C and baked for 30 minutes (covered with a tin piece of paper on the grilled midway to prevent the surface from being too hot
15
It would be better if the stove were smouldered, the internal heat was smouldered, and when it was hot, the butter was painted. It's cool on the side, and it's cool。
16
POLISH TOAST, FINISH O
17
It's simple, it's swelling, it's soft。
18
Super lass, it smells good。
19
One torn toe-to-eat。
20
The weather is getting colder, a piece of soft toast is cut, jams are put on, and another hot milk or coffee is nutritious and delicious。Polish toast Make Tips
1. There are differences in the water use of branded flour, which may be added as appropriate. 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. If the butter is just taken out of the refrigerator, it can be cut into small blocks, and the microwave can try it hard every 10 seconds, slightly to the condition of a pit。