Cooking Steps

1. 

   Step1:Pour the ingredients of Polish yeast head into the mixing tank of bread machine. Mix well. Ferment at room temperature for 1 hour and then refrigerate for one night. Or ferment at room temperature until the surface is full of bubbles.

2. 

   Step2:Pour the remaining main dough ingredients (except yeast and butter) into the mixing tank of the bread machine. Start the once kneading procedure. Add small pieces of butter and dry yeast (dry yeast can also be put into the yeast feeding box). Start the bread dough procedure.

3. 

   Step3:One hour later, the program is over. Check the dough fermentation state. Dip your fingers in flour and poke holes. There is no obvious shrinkage at the hole. If the hole is restored immediately, cover it and ferment for a while.

4. 

   Step4:Scrape around the barrel with a scraper. Pour out the dough on the kneading pad. Divide into two equal parts. Roll the air and release the film for 10 minutes. Roll out the growing ellipse, turn over, roll up and close down. Cover the plastic wrap and relax for 10 minutes. Then each one is rolled long, turned over, rolled up and put into the mould. I forgot to take a picture of the shaping process. Please refer to my previous recipe.

5. 

   Step5:Put it in the lower layer of the oven. Put a cup of hot water beside it. Ferment at 80% humidity and 28 ℃. Full mold in 50 minutes. The specific fermentation time can be adjusted flexibly according to the ambient temperature. Take out the water cup. Open the oven 180 degrees without preheating. Bake for about 40 minutes.

6. 

   Step6:When coloring the top, cover the tin paper in time.

7. 

   Step7:After baking, take out the mould and shake it. Pour it horizontally on the air rack. Wrap it in a fresh-keeping bag at low temperature. Slice it after cooling.

8. 

   Step8:Cut it eight hours later. It's soft.