Cooking Steps

1. 

   Step1:First of all, make Polish seeds - put yeast in warm water below 40 ℃ and let it stand for 2 minutes, mix it with high gluten flour, mix it with fresh-keeping film, ferment it until it bubbles on the surface. It doesn't depend on the time. Don't over ferment it will be sour. It will ferment at 18 ℃ for about an hour and a half, pull it to see the internal tissue will be pulled. This state can be used directl

2. 

   Step2:I'm used to doing this one night in advance, and putting the plastic wrap in the refrigerator to refrigerate overnight, and then it can't be more than 48 hours at most, and it will become sour

3. 

   Step3:To make the main dough, add the liquid and powder in the order except butter and salt. Add the liquid and powder into the quick kneading dough for 15 minutes

4. 

   Step4:Add butter and salt and knead quickly for 10 minutes until the dough is fully extende

5. 

   Step5:Glove fil

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   Step6:Knead the dough evenly and put it into the basin to cover the plastic film. The first fermentation is under the room temperature of 28 degrees. The fermentation is fast in summer and slow in winter. Look at the time when the fermented dough is in good condition. The fingers are stained with powder and the holes are not retracted. It means that the fermentation is finished. The second fermentation will not be affected. Take the dough out as a whole. Do not pull it and pat it gently. Divide it into two big dough. Cover the plastic film and relax for 1520 minutes. Then roll the dough evenly and spread it over The coconut cheese stuffing is rolled up, a long strip is slightly cut according to the flat shape, three cuts face up, braided on both sides, and then put it into the toast box for second hair. This method has been taught in class, and you can have a look at i

7. 

   Step7:Put it into the golden wavy toast box and ferment in the environment of 75% humidity and 35 temperatur

8. 

   Step8:It's OK to ferment to the surface of the full mold and screen the high whitewash egg liqui

9. 

   Step9:Preheat and bake for 35 minutes at 180 degrees, put the tin paper on the cover and bake immediately, shake the hot side of the mold and cool it thoroughly

10. 

    Step10:If you can't finish it, put it in a sealed bag and keep it in Polish room temperature for 3 days. If you can't finish it, put it in the refrigerator and freeze it before eating it. Take it out and heat it back

11. 

    Step11:Finished produc

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    Step12:It's very delicious, especially in Poland. It's soft and tender