Cooking Steps

1. 

   Step1:First of all, make Polish species - mix all materials of Polish species evenly, seal the plastic film, ferment to the surface and bubble. This does not depend on the time. Pull it open. The internal tissue will be brushed. This state is OK. Then refrigerate it for 12-24 hours. It can not exceed 48 hours at most. I usually put the plastic wrap in the refrigerator and refrigerate it overnight.

2. 

   Step2:Put Polish seeds and all materials except butter and salt together. Cook machine knead the dough to the expansion stage. Add butter and salt. Continue kneading the dough to the full stage. Put the film on.

3. 

   Step3:Seal the plastic wrap, cover the wet cloth and put it in a warm and moist place for the first fermentation. When it is twice the size of the fermentation, dip your fingers in the flour and poke holes. If it doesn't sink, it can't retract. Be careful not to over ferment. If it's over fermenting, it can't start twice.

4. 

   Step4:Take out the fermented dough. Don't pull it. Pat the dough gently to exhaust. Then divide the dough into three parts evenly. Roll it round. Cover with wet cloth and relax for 15 minutes.

5. 

   Step5:Roll out the loose dough with long strips and bubbles.

6. 

   Step6:Turn over. Roll up from top to bottom.

7. 

   Step7:Close up and put it down. Roll the three dough in turn. Cover with a damp cloth and relax for 15 minutes.

8. 

   Step8:Roll the loose dough out agai

9. 

   Step9:Roll it up and down. Close it up and down.

10. 

    Step10:Three dough in turn. Then put them into the toast box. Seal the plastic film. Cover with wet cloth for the second fermentation.

11. 

    Step11:Ferment at 38 ℃ and 75% and 85% humidity. Ferment to 8 minutes. Preheat the oven at 180 ℃ and bake for 40 minutes.

12. 

    Step12:Roasted toast. Drop the box and shake out the heat. Lay on one side and cool it. Keep it sealed.