Chinese Food
Rose bun
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I made a Polish rose bun. It's very soft and mellow. It's soft and brushed. It's still the same on the third day. It's also very simple. Let's try it for a friend who likes it. The recipe comes from red leaf 99. It's slightly changed (10 grams less for whole egg liquid, 11 grams more for milk). The original recipe used a 24 * 24 baking tray. I didn't have this size baking tray, so I used the paper holder of the cake. This kind of yeast originated in Poland. Poolish in French means Polish. At first, it was only used for making cakes. But with the popularity of poolish yeast in Europe, more and more people began to use it to make bread. Nowadays. Poolish yeast head has been popular all over the world. You can find it from Cape Town to London, from Tokyo to New York. The poolish head is made of the same amount of flour and water, and a small amount of yeast
Cooking ingredients
Cooking Steps
Step1:Mix Polish high flour, water and yeast evenly, cover with plastic film, and ferment at room temperature. (the room temperature is required to be 15-18 ℃. The fermentation time is 10 hours. It can be done the night before). If the room temperature is high, it can take a shorter time. It can take four or five hours to make it. In short, fermentation depends not on the time but on the state. As long as there are many small bubbles on the surface, it is OK.
Step2:In addition to butter, put the fermented Polish seeds and all dough materials into the chef's machine. Start the machine to knead.
Step3:Knead until the gluten expands and the surface is smooth. Add softened butter. Knead to fully extend stage. Can pull out not easy to break film.
Step4:Then slightly reshape and round. Cover the plastic film and ferment at room temperature.
Step5:Ferment to twice the size. Dip your fingers in flour. The jack dough will not shrink or collapse. The fermentation is finished.
Step6:Take out the fermented dough and squeeze it out. Divide it into sixteen equal parts. Then roll it round. Cover with plastic wrap and relax for 20 minutes.
Step7:Take a small dough and roll it into a 20 cm long and 8 cm wide cow tongue shape.
Step8:Fold vertically in half.
Step9:Then roll it up from one end. Stick it on the tail with a little water to avoid spreading when fermenting. Then finish a shape.
Step10:Put them into the mould after all are done. Put them into the oven to heat the water for the second engine.
Step11:Ferment to twice the size and take out.
Step12:Preheat the oven for 170 degrees. Bake for 20 minutes. Pay attention to the observation in the middle of the process. If the color is satisfactory, cover the tin paper in time to prevent the color from being too deep.
Step13:Brush honey water while it's hot. The ratio of honey and water is 1-1.
Step14:Finished product drawin
Cooking tips:1. The water absorption of different flour in different seasons is different. The amount of milk can be controlled by yourself. At the beginning, a small part can be reserved, kneaded and added until it is suitable. 2. The baking temperature shall be adjusted according to the oven. 3. It is recommended to use the machine and face. If the hand rubbing is a little sticky at the beginning, it can be operated with dry powder. But when it is kneaded in place, it will not stick. There are skills in making delicious dishes.
