Polish toast

Polish high gluten flour:100g water:100g yeast:2G main dough - high gluten flour:400g milk powder:24g egg:95g pure milk:150g sugar:80g salt:4G yeast:4G butter:30g https://cp1.douguo.com/upload/caiku/7/0/5/yuan_70f2f820396890d172209394ab9118e5.jpeg

Polish toast

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Polish toast

This is the softest white toast I've ever eaten. On the next day, the toast is also super soft A kind of Cold fermentation method is used. Polish seeds are prepared one night in advance. Mix with the main dough the next day. Knead out the glove film A kind of It's really super soft and brushed A kind of ️-

Cooking Steps

  1. Step1:Polish seeds are mixed and stirred one night in advance without dry powder. Cover with plastic film and refrigerate overnigh

  2. Step2:The next morning Poland has a lot of bubble

  3. Step3:Bubbles insid

  4. Step4:Mix the Polish seed and the main dough into the bread machine. Knead for 20 minutes, except for butter

  5. Step5:Add softened butter. Knead again for 20 minute

  6. Step6:Pull out the glove fil

  7. Step7:Ferment in the toaster. It's hot these days. I didn't develop the ferment function. Ferment directly at room temperature. Ferment to twice the size. Poke holes without retracting

  8. Step8:Take out the dough and exhaust. Divide into 6 equal parts. Cover with plastic wrap and relax for 15 minutes

  9. Step9:When it's relaxed, roll it into a tongu

  10. Step10:Roll up and dow

  11. Step11:After all, cover the plastic wrap again and relax for 15 minutes. Then roll it into a tongue shape. Roll it up and down

  12. Step12:Put in mol

  13. Step13:Put it into the oven for secondary fermentation to 9 for distribution. I didn't develop the fermentation function. Put a bowl of hot water on it

  14. Step14:After fermentation, one is covered and the other is uncovered. Put it in the lower layer of the preheated oven at 175 degrees. Heat up and down for 40 minutes

  15. Step15:Take the mold out when it is hot. Put it on the baking net and cool it before slicin

  16. Step16:With blueberry sauc

  17. Step17:Very sof

  18. Step18:It depends on how you pinch i

Cooking tips:Each oven has a different temper. The temperature needs to be adjusted according to the oven temperature. The kneading time, fermentation time, baking temperature and time are for reference only. It mainly depends on the dough state. Pay attention to the tin paper on the back cover of toast. Otherwise, the skin will scorch easily. There are skills in making delicious dishes.

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