Chinese Food
Polish toast with zero failure rate super soft super drawing
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I haven't made bread for a long time. I found that a lot of powder in my house has grown moths. I had to throw away the whole box of powder. I really found that hoarding is not a good habit. I bought a lot of things for a few dollars cheaper at the beginning. I forgot when I bought them. As soon as I sorted out, I threw away more. I don't know how many babies are the same as me. For a lazy kid, it's a day to find masochism. I knead and throw away the bread machine all the way. I really like this polis toast. When the finished product comes out, I find that all the efforts are worth it. In the menu issued by the owner of the building, the recipe of bread is really few. Because I always feel unhappy every time I do it, I'm not willing to spend more time to shoot and write. I'm afraid to mislead a lot of people. But the finished product of this toast is quite good. It is perfect in terms of height, drawing degree, elasticity and humidity without any additives
Cooking ingredients
Cooking Steps
Step1:Make Polish seeds first - add 50g high flour, 50g water, yeast One Put it into a bowl. Stir with chopsticks. Stir until you can't see dry yeast. Then cover with plastic film for fermentation. Generally, room temperature fermentation is OK. Mainly depends on the state of liquid.
Step2:When bubbles or pores appear on the surface of Polish seed and there are abundant honeycombs in the dough, it can be used. (the fermentation process depends on the state rather than the time.)
Step3:55g of milk in the main ingredient and 10g of reserved milk (increase or decrease as appropriate), high sugar resistant yeast 2.5g Stir and dissolve. Pour 200g high powder, 15g milk powder, 53g eggs, 40g sugar and 2G salt into the main ingredient. Add in the fermented Polish seeds and knead them into dough. (you can also knead them in the bread barrel) and knead them to the expansion stage, which means the dough is smooth.
Step4:Add butter and knead until it's ready. Beat the dough constantly. (remember the same formula. When you put it into the toaster, especially when you cover and knead the flour, the amount of water should be slightly less than that of the manual one, because it is kneaded in a relatively closed container. The water is not easy to be lost.
Step5:What is perfect state? It must have a tough film. The film is not easy to break. Even if the hole is broken, the edge of the hole is smooth, rather than zigzag. Some people say that the film can be rubbed until it can be pulled out. (if you knead it by hand, you will lose water in the process. If you think the dough is a little dry, you can wet it with milk properly. Or add a small spoon of water to continue kneading. The water depends on the situation. There is no fixed amount. Just remember to add it a little bit. As long as the dough doesn't stick to your hands.)
Step6:One hair state - cover with fresh-keeping film and put the dough in the environment of about 26 ℃ for one fermentation. Send to twenty-two point five Double the size. Dip your fingers in a small amount of high powder. Poke a small hole in the dough. The hole will slowly retract (basically not retract) without collapse. Note - the temperature is better not to exceed 28 ℃. And the fermentation also does not look at the time. Only look at the fermentation state.
Step7:Take out the fermented dough. Press to discharge the big bubbles. Divide the dough into 3 equal parts. Roll and relax and cover with plastic film for 15-20 minutes.
Step8:Roll the loose dough into a tongue shape, turn it over, and then roll it 1 / 3 from left to righ
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Cooking tips:1. Remember, the first hair should not exceed 28 ℃. The second hair should not exceed 38 ℃. Otherwise, your bread tissue will make you spit blood. 2. If you knead it by hand, you will lose water in the process. If you think the dough is a little dry, you can use milk to wet your hand properly. Or add a small spoon of water to continue kneading. The water depends on the situation. There is no fixed amount. Just remember to add it a little bit. As long as the dough does not stick to your hands. 3. There is a reserve of 10G milk in the recipe. Do not pour it in one time. It depends on the humidity of your dough. 4. Remember the same recipe. When you put it in the toaster, especially when you cover it and knead the dough, the amount of water should be a little less than that by hand. Because it's kneading in a relatively closed container. The water is not easy to lose. So the amount of water in the recipe is enough. If you knead it by hand, it depends on the dough. There are skills in making delicious dishes.
