Polish toast, easy to operate, easy to expand and draw, soft taste, full of milk flavor.
Today, we use Polish methods to make super soft toast, which is easy to operate, easy to expand and wiredrawing, soft in taste, full of milk flavor, and delicious to explode. The weather is getting cooler. Cut a piece of soft toast, put jam on it, and then have a cup of hot milk or coffee. It is nutritious and delicious. This recipe is suitable for 450g toast mold.1. Each brand of flour has different water absorption, which can be added as appropriate.2. After the baking surface is colored, cover a piece of tin foil to prevent the surface from being too scorched.3. When just out of the oven, brush a layer of butter while it is hot, which will look better.4. If the butter is relatively hard just taken out of the refrigerator, it can be cut into small pieces. Put it in the microwave oven and take it out every 10 seconds to test the hardness. It will be fine enough to gently poke a pit.
Step 1 . We prepared the Polish seed starter one night in advance. Mix 50g of high gluten flour, 50g of water and 0.5g of yeast together until there is no dry powder. Ferment at 25 ℃ for half an hour, and then refrigerate for one night. 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 and will be ready if its volume expands to 3-4 times.
Step 2 . First, we put 230g of high gluten flour, 3g of salt, 35g of white sugar, 4g of yeast and 30g of milk powder together and stir them evenly.
Step 3 . Then add 50 grams of milk, 50 grams of light cream, 1 Polish starter and egg, and directly put them into the chef's machine to 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 round, wrap it with plastic wrap, and ferment it to twice the size at room temperature.
Step 7 . Take out the fermented dough, exhaust the air, and divide it into 3 parts evenly.
Step 8 . Rub round, wrap with plastic wrap, and relax for 5 minutes.
Step 9 . First, take a long and thin dough roll.
Step 10 . Then roll it tightly from one end, continue to relax the plastic wrap for 10 minutes, and operate each dough.
Step 11 . Take a loose dough and roll it on the side, roll it long and thin, and then roll it tightly from one end. The overall size is about the same as that of the toast box.
Step 12 . All three dough are processed, arranged in a toast box, and put into the oven for secondary fermentation.
Step 13 . The temperature of the oven is 35 ℃, the humidity is 80 ℃, and the fermentation is 8-9% full (note: put a bowl of hot water in the oven to help the fermentation). Take out the surface and brush a thin layer of milk or egg liquid.
Step 14 . Preheat the oven to 170 ℃ and bake it for 30 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 15 . After the furnace is out of the furnace, shake out the internal hot gas, and then demould. Brush a layer of butter liquid when it is hot, it will look better. It can be cooled on the side to prevent waist collapse.
Step 16 . Polish Toast, complete O
Step 17 . Easy to operate, easy to expand and draw, soft taste.
Step 18 . Super brushed, full of milk flavor.
Step 19 . It's very sensual to eat them one by one.
Step 20 . The weather is getting cooler. Cut a piece of soft toast, put jam on it, and then have a cup of hot milk or coffee. It is nutritious and delicious.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
