Chinese Food
Polish croissant
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There is an idiom in China called prepare for a rainy day. At present, the epidemic is coming. Many people's food and daily necessities are not ready. I usually like to make bread and all kinds of pasta. When I arrive at the store for activities, I stock them up. I can't think of it. I'm worried about the food that I can't pile. It's really a relief this time. I have been isolated at home for a month. Although there is a lack of fresh vegetables at home, there is no shortage of all kinds of food. I don't mean to show hatred. I want to say that. Don't show up in the sedan chair. I usually practice it in a small way. When no one at home cooks and the express delivery doesn't come to deliver the meal, I don't ask for help myself. I've been gossiping for a long time. Let's get back to business. Kneading and fermenting is the key. As long as the material ratio is right, we don't worry about making delicious bread. Today's bread I use is polish. It increases the flavor and taste of pasta. Although using the method of bread roll will make the tissue of bread section more beautiful, the bread will not be aged for three or two days
Cooking ingredients
Cooking Steps
Step1:Make a Polish kind of - 100g high gluten flour in advance. 100g cold water. 1g yeast. Stir into a ball and let it ferment at room temperature for 30 minutes. Polish kind can do it one night in advance. Cover with plastic film and put it in the refrigerator for cold fermentation. The next day's use saves this step of fermentation time. If it is used on the same day, it can ferment at room temperature or in the fermentation bo
Step2:When there are bubbles of different sizes on the dough surface, the fermentation is in place; this is different from the middle kind of dough. It can't be judged by the volume size. It depends on the bubble state
Step3:Scoop up the dough with a spoon. You can see that the paste has strong gluten, many pores, big and small. It has a pleasant fermentation taste
Step4:Prepare all the materials of bread - Polish. High gluten flour 340g, milk 200g, sugar 50g, salt 5g, dry yeast 3G, butter 40g; because the water absorption of flour is different, prepare some cold water, but it is not used in practice
Step5:Polish seeds and all materials except butter are put into the kneading barrel
Step6:I use the first gear of the chef's machine to stir all the materials into a ball. I can pull out the thick film. It takes about 6 minutes
Step7:Pour the butter on the dough. First, use the first gear to knead the butter into the dough at a low speed. Then turn the third gear to knead the dough at a medium speed to make it soft, delicate and glossy. The dough does not stick to the wall of the basin. Pull out a piece of dough. The elastic transparent film can be propped up on the hand
Step8:Round the dough. Put it in the fermentation box; this is a large fresh-keeping box with a lid. You can also use other containers such as deep pots
Step9:Put the dough in a warm and humid place for basic fermentation; I used the (CASS 40 L) fermentation tank. The temperature was 28. The humidity was 65. The time was about 2 hours. Adjust according to the dough state
Step10:When the dough is twice the original size, dip your fingers in flour and poke a hole in the top of the dough. It will not collapse or shrink. The fermentation is successful
Step11:Pour the dough on the chopping board. No need to sprinkle flour. Pat it gently to exhaust. Weigh it and divide it into 16 equal parts. Knead the dough for 10 minutes respectively. Then knead the dough into water drops according to the order of kneading. Loosen the mask for about 15 minutes. If the dough does not rebound when pressed by fingers, it will be relaxed in place
Step12:Take a water drop dough and roll it with the smooth side facing up. Roll out the inverted triangle with a length of about 30 cm, and then turn it upside dow
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Cooking tips:1. The amount of Polish seed is 25% of the total amount of dough. There is a little fluctuation up and down. The flour and water amount are 1-1. The amount of yeast is 0.51% of the Polish seed dough. The fermentation does not depend on the size of the dough, but on the size and number of bubbles in the dough. If there is too obvious sour smell, it means that the hair is too much. Do not throw it. It can be used continuously, but reduce the amount of yeast in the main dough. Or shorten the fermentation Time; 2. The dough shall be fully relaxed and reused after being divided. Otherwise, it is not easy to roll it into a long and thin inverted triangle; if it is rolled back, it means that it is not relaxed in place. Continue to relax for a while before operation; 3. The baking temperature and time shall be adjusted according to the actual situation of the oven used. There are skills in making delicious dishes.
