Sweet scented osmanthus honey toast, light osmanthus fragrance, easy to pull in Poland, soft taste, full of milk flavor.
Today, I made a sweet scented osmanthus honey flavored toast, which is still made in Poland. It is super expansive and brushed, and I can eat it one by one. It feels very good. The light osmanthus fragrance and milk fragrance are delicious.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 or honey water while it is hot, it 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 . Mix 50g of high gluten flour, 50g of water and 0.5g of yeast until no dry powder is left. Keep it at about 25 ℃ for 3-4 hours. When the volume expands to 3-4 times the size, there are many small bubbles on the surface, and there are many reticular pores in the internal tissue. It is good if there is no sour smell.
Step 2 . 240 grams of high gluten flour, 25 grams of milk powder, 25 grams of white granulated sugar, 3 grams of salt, and 4 grams of yeast. Put them together and stir well.
Step 3 . Then add 70 grams of milk, 25 grams of osmanthus honey, 1 egg, and Polish seed yeast, 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 and divide it evenly into 3 portions.
Step 7 . Wrap each dough with plastic wrap and relax for 5 minutes.
Step 8 . Take a dough and roll it out.
Step 9 . Then roll it tightly from one end, continue to wrap the plastic wrap and relax for 5 minutes, and operate each dough.
Step 10 . Take a loose dough and put it on the side with the mouth closed up.
Step 11 . "Long" and "thin".
Step 12 . Then roll it tightly from one end, about the same length as the toast box.
Step 13 . All three dough are processed, arranged in the toast box, and put into the oven for fermentation.
Step 14 . 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 fermentation).
Step 15 . After fermentation, take it out and brush a thin layer of milk or egg liquid on the surface.
Step 16 . Preheat the oven to 170 ℃, then put in the bread 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 17 . Shake it after discharging, shake out the internal hot gas, and then demould. Apply a layer of honey water while it is hot. Mix honey and water in 1:1 ratio.
Step 18 . Keep it on the side until it is slightly cool, and keep it on the side to prevent waist collapse.
Step 19 . Sweet scented osmanthus honey toast, complete O
Step 20 . Light osmanthus fragrance and milk fragrance are full, and the overall taste is soft. It's so cool to eat while it's hot.
Step 21 . The weather is getting cooler, spread jam on toast, and have a cup of hot milk or hot coffee. It's super comfortable.
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