Chinese Food
Polish bean paste bun & Polish sausage roll
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I fell in love with Polish seeds. I have made Polish seeds twice recently. Procrastination is like me. I just sorted out the recipe. This time, I made two kinds of small meal bags. One is made of bean paste, and the other is made of sausage rolls. They are delicious with their own characteristics. The cream is added. The milk is full of fragrance. The soft drawstring tastes mellow.
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:Weigh the ingredients of the main dough except butter. Put them into the chef's machine. Add the fermented Polish seeds.
Step3:Start the machine to knead the dough. Wait until the dough is formed and add the softened butter.
Step4:Knead to the fully extended stage. It can pull out the film that is not easy to break.
Step5:Then slightly reshape and round. Cover the plastic film and ferment at room temperature.
Step6:Fermentation to Two point five Double big. The finger is stained with flour. The socket dough does not shrink or collapse. Fermentation is finished.
Step7:Take out the fermented dough and squeeze it to exhaust. Divide it into 12 equal parts (about 41 grams each). Then roll it round. Cover the plastic film and relax for 15 to 20 minutes.
Step8:Prepare 6 red bean paste. 15g each.
Step9:Prepare three gongs, meatballs and ham sausage. All for two.
Step10:Take a loose dough and rub it into a long strip about 35cm long.
Step11:Wrap the long strip around the sausage from one end.
Step12:Put all the six sausage rolls in the oven and add a bowl of hot water for two rounds.
Step13:After the second round, take out the bread. Preheat the oven 180 degrees. Bake for 15 minutes. After the color is satisfactory, timely cover with tin paper.
Step14:Take out the brush honey water after baking. Honey water is 1-1 honey water.
Step15:Take a small dough and roll it thin. Put in a red bean paste.
Step16:Pack and tighten.
Step17:Roll it into a tongue.
Step18:Use a sharp knife to cut horizontally.
Step19:Then roll up sideways from one end.
Step20:Apply some water to the joint and stick it with the closing face down.
Step21:Put all 6 into the baking tray paved with oil paper. Put them into the oven and put them into the hot water second engine.
Step22:Take out the bread after the second round.
Step23:Preheat the oven 180 degrees. Bake for 15 minutes. Cover the tin paper in time after the color is satisfactory.
Step24:Take out the brush honey water after baking. Honey water is 1-1 honey water.
Step25:Finished product drawin
Step26:Finished product drawin
Step27:Finished product drawin
Step28:Finished produc
Cooking tips:1. I made it before I went to bed the night before. I fermented it until the next day. 2. The baking temperature is adjusted according to the oven. 3. This formula has a large amount of liquid. If you knead it by hand, it will be sticky. It is recommended to knead it by machine. A little dry flour can be added during the shaping process. Don't add too much. 4. In general, my oven needs to be covered with tin paper for about 10 minutes. There are skills in making delicious dishes.
