Cooking Steps

1. 

   Step1:Make Polish seeds first. Add 1g yeast into 75g warm water below 40 ℃ and mix well. Let stand for 23 minutes. Add 75g high gluten flour and mix well. Refrigerate overnight. Take it out the next day. It can be used after drawing.

2. 

   Step2:Put the Polish dough in the chef's machine. Add the main dough (except butter) material.

3. 

   Step3:Beat the dough until it is thick, then add softened butter. Continue beating.

4. 

   Step4:Can pull out the complete film.

5. 

   Step5:Take out the dough, cover with plastic wrap and ferment to twice the size.

6. 

   Step6:Fermented dough. Divide into three parts. Cover with plastic wrap and relax for 20 minutes.

7. 

   Step7:Take a dough to exhaust. Roll it into an oval shape. Fold both sides to the middle.

8. 

   Step8:Roll up the dough and put it in the toast box.

9. 

   Step9:Make all the toast embryos. Make the second fermentation.

10. 

    Step10:Ferment the toast embryo until it is 9 minutes full. Put it into the middle and lower layers of the preheated oven. Heat 180 degrees. Heat 200 degrees. Bake for 10 minutes.

11. 

    Step11:Quickly cover the toast with tin paper after coloring. Set it to 180 degrees. Bake for 35 minutes.

12. 

    Step12:The toasted toast will be demoulded immediately. Put it on the side grid to cool it.

13. 

    Step13:It's soft, fragrant and sweet. The effect of drawing is very good.

14. 

    Step14:Soft tea toast suitable for hand tearing.

15. 

    Step15:Matcha cheese toas