Chinese Food
Polish whole wheat toast
(104730 views)
Polish is a kind of semi-liquid yeast. It originated in Poland. At first, it was only used for making pastry. But with the popularity of polish in Europe, more and more people began to use it to make bread. Nowadays, Polish species have become popular all over the world. From Cape Town to London, from Tokyo to New York, you can find the figure of Polish species. Polish species are made of the same amount of flour and water, and a small amount of yeast. That is, the degree of hydration is 100%, and there is no salt. The purpose of making Polish seed is to make yeast propagate rapidly, so as to improve the strength and expansion ability of the total dough and make the bread texture and taste better. The whole wheat toast made with Polish seed can not only improve the taste of bread with bran, but also retain a variety of nutrients in wheat. Delicious and healthy coexist.
Cooking ingredients
Cooking Steps
Step1:Put the Polish ingredients into the bread bucket. Mix wel
Step2:Fermentation to surface with many pore
Step3:Add all the main dough ingredients except butter and yeast to polish seed. Knead it to make it. Add yeast and butter
Step4:Knead until the film comes ou
Step5:Start first fermentatio
Step6:Ferment to 1.5 times the siz
Step7:Exhaust the dough. Divide it into 6 parts averagely. Roll it. Cover with plastic wrap and leave for 15 minutes
Step8:Roll each dough separately with a rolling pi
Step9:Flip. 70 percent off lengthwis
Step10:Turn over. Cover with plastic wrap and let stand for 10 minute
Step11:Turn over. Roll out. Press thin tai
Step12:Roll up verticall
Step13:Put in two toast model
Step14:Pan with water at the bottom of oven. Place toast in oven. Turn on fermentation mod
Step15:Ferment to 8 ful
Step16:Put in the bottom layer of the preheated oven. Heat it up to 130 degrees. Heat it down to 140 degrees. Bake for 40 minutes
Step17:After the surface is evenly colored, it can be discharge
Step18:Mold coolin
Step19:Finished product drawin
Step20:Finished product drawin
Step21:Finished product drawin
Step22:Finished product drawin
Step23:Finished product drawin
Cooking tips:1. Adjust the amount of water added according to the water absorption of flour. 2. Adjust the amount of sugar added according to the taste of each person. 3. No matter which step of fermentation is based on the time. It depends on the state. 4. There are skills to adjust the baking temperature according to the properties of each person's oven to make dishes delicious.
