Basic hamburger bread (Polish)

1

The Polish plant is made one day in advance, with 50 grams of condensed flour + 50 milligrams of water + 0.5 grams of sugary yeast, evenly mixed and sealed with a constant temperature of fermentation two hours in the refrigerator for 12 hours。

2

All food items (including Polish) are weighed in with the exception of butter。

3

Cooker sets up a two-storey flour and turns into four and stirs a rough model (approximately eight minutes)。

4

A softly-soft butter is used to stir butter into the noodles at a low rate, and a six-storey high-speed staggered glove mold (approximately 8-10 minutes)。

5

Collapse the face in a circular form and seal the fermentation。

6

The fermented noodles increase by 1.5 to 2 times, press a hole with their fingers and see if they don't fall back, they ferment。

7

The noodles are slowly ventilated, divided into six pieces on average, organized into circulars and covered with a ten-minute dyspno。

8

Take out a noodle, from top to bottom, in an elliptical shape, turn over, and press a skin under the lower side to prevent slippage。

9

Roll it up, shut it down, roll it up。

10

In turn, it is complete, placed in an oven, an oven fermentation function of 35°C, fermentation of about an hour, and a glass of water increases humidity。

11

The second fermented bread was clearly light and heavy, with light pressure and repulsion, and egg fluid and white sesame。

12

The oven is preheated, with a fire of 180°C for 18 minutes, and tin paper for the last five minutes depending on the colour of the bread。

13

Bread fragrance, cut the back with chicken chops, sausages, bacon, cheese, whatever you like

14

The baked bread can be stored in a bag when it is heated。

In August, the weather was still warmer, and it was suggested that the mixer drums and hooks should be put in the freezer for 30 minutes in advance, milk or water, eggs should be refrigerated, barter temperatures reduced and yeasts should be prevented from losing their activity in advance, and ice drum bags could be purchased with conditions. 2. The water intake rates for each brand flour vary, allowing for the pre-positioning of 10-20 ml liquids, which are added to the soft and hardness of the flour. 3. Be careful that the total dosage does not exceed 20 minutes. 4. Refrigerated or refrigerated refrigerators that can't eat more, and when the bread is taken out of the freezer, it feels a little hard, it gets softer when the bread gets warmed, and before the cooler eats, the pan is cut open and heated。