Crispy toast, soft and brushed, tastes like clouds. Sweet crispy toast makes the overall flavor even better.
Recently, I fell in love with the Polish way to make bread, which can delay the aging of bread, increase the flavor, make the bread more soft and silky, and make the texture as fluffy as clouds! With sweet pastry, the overall flavor of bread will be improved. It is a recipe worth trying.1. Each brand of flour has different water absorption. According to the water absorption of flour, increase or decrease the liquid in the formula as appropriate.2. After the surface is colored during baking, cover a piece of tin foil to prevent the surface from being too scorched.3. It is hard just after baking. When there is still a little excess temperature, put it into a fresh-keeping bag and seal it for storage. The skin will become soft after cooling.4. It is difficult to ferment in winter, so you can wrap it with plastic wrap and put it on a warm back or open the oven for fermentation.
Step 1 . First, make Polish seed starter, mix 50g of high gluten flour, 50g of water and 0.5g of yeast until there is no dry powder. The room temperature is about 25 ℃, and the fermentation lasts for 3-4 hours. After fermentation, there are many small bubbles on the surface and many reticular pores in the internal tissue. There is no sour smell, and it is ready when it rises to 3-4 times the original size.
Step 2 . After Polish planting, mix 240g of high gluten flour, 30g of milk powder, 35g of white granulated sugar, 3g of salt and 4g of yeast together.
Step 3 . Then add 80g milk, 1 egg, and Polish seed yeast, and stir in the blender.
Step 4 . Stir for about 10 minutes. Mix the dough evenly. After the thick film is released, add 25g of room temperature softened salt free butter and continue to stir.
Step 5 . Stir for another 15 minutes or so, and you can start to cover the film.
Step 6 . Take out the dough, reshape it, wrap it with plastic wrap and ferment it to twice the size.
Step 7 . While fermenting, we make cream puffs, take 30g of room temperature softened salt free butter, and sieve 15g of powdered sugar.
Step 8 . Use a scraper to mix it into mud.
Step 9 . Add 20g of whole egg liquid and stir it twice.
Step 10 . Remember to add after each mixing.
Step 11 . Finally, add 1g salt and 30g milk powder.
Step 12 . Mix well and set aside for standby.
Step 13 . Take out the fermented dough and vent it.
Step 14 . Divide evenly into 2 portions.
Step 15 . Rub round, wrap with plastic wrap, and relax for 10 minutes.
Step 16 . Take a loose dough and roll it into rectangular slices.
Step 17 . Spread the prepared cream puff on 1/3 of the area.
Step 18 . Cut it into strips where there is no cream puff.
Step 19 . Roll it slowly from one end of the pastry.
Step 20 . Operate both dough in this way once, put them into the toast mold, and make two rounds. The temperature of the oven is 35 ℃, and the humidity is 70-80%. A bowl of hot water in the oven can help fermentation.
Step 21 . After fermentation, take it out, coat the bread with a layer of egg yolk liquid, preheat the oven and put it in the bread.
Step 22 . The oven is preheated at 170 ℃ in advance and baked for 30 minutes. There is a temperature difference in each oven. The baking time should be adjusted according to the temperature of your own oven.
Step 23 . After baking, remember to shake twice, shake off the internal heat, and then demould. Brush a layer of honey water while it is hot. The honey and water are prepared in 1:1 ratio.
Step 24 . Remember to cool it on the side to prevent waist collapse.
Step 25 . Butter toast, complete O
Step 26 . Polish method makes the tissue more soft, brushed and fluffy.
Step 27 . The sweet cream puff makes the flavor even better. It's worth a try.
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