Polish sausage rolls
I made 6 bean paste packets and 6 sausage rolls in this recipe. This recipe is just the process of sausage rolls.1. Polish seeds were prepared before I went to bed the night before and fermented until the next day.2. The baking temperature is adjusted according to your own oven.3. This formula has a large amount of liquid. If kneading by hand will be sticky, it is recommended to knead by machine. Plastic process can add a little dry flour, not more.4. Normally, my oven needs to be covered with tin foil for about 10 minutes.
Step 1 . Mix the high flour, water and yeast of Polish materials evenly, cover with fresh-keeping film, and ferment at room temperature. (it is required to ferment at room temperature of 15 ~ 18 ℃ for 10 hours, which can be done the night before). If the room temperature is high, it can be made in a shorter time, or it can be made in fourorfive hours. In short, the fermentation does not depend on the time, but on the state, as long as there are many small bubbles on the surface.
Step 2 . Weigh the ingredients of the main dough except butter, put them into the chef's machine, and add the fermented Polish seed.
Step 3 . Start the machine to knead the dough, wait until the dough is formed, and add softened butter.
Step 4 . Knead to the full expansion stage, you can pull out the film that is not easy to break.
Step 5 . Then slightly reshape and round, cover with fresh-keeping film and ferment at room temperature.
Step 6 . Ferment to twice the size, dip your fingers with flour, and the jack dough will not shrink or collapse. The fermentation is completed.
Step 7 . Take out the fermented dough, squeeze it and exhaust it, divide it into 12 equal parts (about 41 grams each), then roll it round, cover it with fresh-keeping film and relax it for 15-20 minutes. I only made six sausage rolls, and the others made bean paste buns.
Step 8 . Prepare 3 pieces of golden gong meat and more ham sausage, all in two.
Step 9 . Take a loose small dough and rub it into a long strip of about 35cm.
Step 10 . Wrap the strip around the ham sausage from one end.
Step 11 . Put all 6 sausage rolls in the oven and add a bowl of hot water for two rounds.
Step 12 . After the second round is finished, take out the bread blank, preheat the oven at 180 degrees, bake for 15 minutes, and cover it with tin foil in time after the coloring is satisfactory.
Step 13 . After baking, take out and brush with honey water. Honey water is honey: water 1:1.
Step 14 . Finished product drawing
Step 15 . Finished product drawing
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