Chinese Food
Polish yoghurt toast with soft drawing
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Today's yoghurt toast is very soft, because it's made by adding yeast head, which is polish. The bread made by this method is as soft and soft even if it's put on for three days. It won't harden. It's torn by hand. It's as soft as cotton wool. It's delicious and enjoyable. You must have a close look at the making process.
Cooking ingredients
Cooking Steps
Step1:1. First of all, make Polish species. Weigh the ingredients for Polish species and put them into containers.
Step2:2. Stir with chopsticks until there is no dry powder. If I do it in the daytime, I will ferment at room temperature (20 ℃) for about three hours. I make Polish seeds every time in the evening. Put them in the refrigerator and refrigerate them for fermentation. I can use them directly the next day.
Step3:3. Polish species are fermented to 2-3 times the size. There are many bubbles as shown in the figure. That's OK.
Step4:4. Put the ingredients of the dough, except butter, into the container. Add the fermented Polish seeds. This kind of toast has a little more liquid. If the novice can't master it well, 10 grams of yogurt can be reduced.
Step5:5. Buckle up the cooking machine barrel and start the cooking machine and noodle function. First, use first gear. Turn to second gear after clustering.
Step6:6. Knead until 10 minutes later. Add butter and continue kneading.
Step7:7. Knead until the dough is smooth and delicate. Cut off a small piece of dough to pull out the glove film easily.
Step8:8. Knead the dough, roll it into a circle, cover the surface of the container with plastic film, put it on a warm base for fermentation, or use the oven fermentation function for fermentation. The temperature of 25-25 ° is the best. Ferment the dough to 2-2.5 times of its size. Dip your fingers in the flour to poke holes without shrinking or rebounding. Take out the dough and squeeze it out.
Step9:9. Divide the dough into 6 equal parts on average. Roll it round. Cover with plastic wrap and relax for 15 minutes.
Step10:10. Roll for the first time - take a dough and gently roll it into an oval shape. Then, pat off the bubbles on the edge.
Step11:11. Turn over and thin the bottom. Roll up from top to bottom. Cover with plastic wrap and relax for 15 minutes.
Step12:12. Roll for the second time - take a dough and roll it into a long tongue shape.
Step13:13. Turn over and thin the bottom. Roll it up from top to bottom. Roll it into a circle and a half of small rolls.
Step14:14. Put it into the toast box, cover with the plastic film, and finally ferment.
Step15:15. I roasted the mountain type. The second fermentation (temperature 28-32 is suitable) is 90% full. If it's covered square, ferment the dough until the toast box is full, then cover it and bake.
Step16:16. Preheat the upper tube in the oven for 160 degrees and lower the tube for 180 degrees. Put it in the bottom layer and bake for 48 minutes. My Sanneng toast box. Other brands please adjust the baking time according to the situation.
Step17:17. Soft and brushed
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Cooking tips:1. Different flour has different water absorption. It's better to keep about 10 grams of liquid when mixing. Add it properly according to the dough softness. 2. Toast wants to be delicious. When kneading the noodles, it must be kneaded until the hand is covered with film. It will be soft. 3. The baking temperature should be adjusted according to the temperature of the oven. There are skills in making delicious dishes.
