Polish small meal bag, soft and brushed, full of milk flavor, with a cup of hot milk, warm heart and warm stomach.-You Are Foodie

By Sophia
75

Polish small meal bag, soft and brushed, full of milk flavor, with a cup of hot milk, warm heart and warm stomach.

Today, we use Polish methods to make super loose buns. The finished products are soft and brushed, full of milk flavor, and delicious to bursting. It's getting cooler in late autumn. A piece of sweet soft bun with a cup of hot milk will warm your heart and stomach.

Auxiliary Ingredients

1. Each brand of flour has different water absorption, so flour and water can be added as appropriate according to the water absorption of flour.2. The baking time can be adjusted according to your oven temperament.3. After the baking surface is colored, cover a piece of tin foil to prevent the surface from being too scorched.

Step 1 . First, we make Polish seed starter, mix 100g of high gluten flour, 100g of water and 1g of yeast together until there is no dry powder. 2. At room temperature (about 25 ℃), ferment for 1 hour, and then refrigerate for 1 night.

Step 2 . The fermented Polish seed starter will have small bubbles on the surface and many reticular pores in its internal tissue. It will smell no sour, so it is ready.

Step 3 . Put 280g of high gluten flour, 30g of milk powder, 4g of yeast, 3g of salt, 35g of white granulated sugar, a prepared Polish seed yeast, an egg, 75g of milk and 70g of light cream directly into the chef's machine and start mixing.

Step 4 . Stir for about 10 minutes, stir out the thick film, add 25g of salt free butter softened at room temperature, and continue to stir.

Step 5 . After about 15 minutes of stirring, you should be able to knead a thin glove film.

Step 6 . Take out the dough, knead it and wrap it with plastic wrap, and ferment at about 25 ℃.

Step 7 . Ferment for 50-70 minutes or so, to twice the size.

Step 8 . Take out the fermented dough and vent it.

Step 9 . Then evenly divide it into 16 portions.

Step 10 . All round.

Step 11 . Take a dough and roll it out.

Step 12 . Then fold it up.

Step 13 . Roll it into drops.

Step 14 . Then, "long" and "thin".

Step 15 . Roll up tightly from one end, and operate each dough.

Step 16 . The dough is processed, arranged in the baking tray, and put into the oven for secondary fermentation. The temperature of the oven is 35 ℃, the humidity is 80 ℃, and the fermentation is 1.5 times larger (Note: put a bowl of hot water in the oven to help fermentation)

Step 17 . After 40-50 minutes of fermentation, it will be about 1.5 times larger. Take it out and brush a thin layer of milk or egg liquid on the surface.

Step 18 . Preheat the oven to 180 ℃, put the bread into it and bake for about 20 minutes (pay attention to color the surface and cover it with a piece of tin foil during baking to prevent the surface from being too scorched.)

Step 19 . Poland Grows Small Bread and Completes O (\\\\\\\\\\\)

Step 20 . The milk is full of fragrance, soft and brushed, delicious to bursting.

Step 21 . The weather is getting cooler. The bread with hot coffee can warm the heart and stomach.

Step 22 . When it was just out of the oven, the fragrance overflowed all around, and it felt very good to tear it with your hands.

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