[Polish species] 50 grams of bread flour, 0.5 grams of dry yeast, 50 grams of cold water
[Main dough] 200 grams of bread flour, 2 grams of dry yeast, 3 grams of salt, 20 grams of sugar, 60 grams of eggs, 72 grams of cold water, 20 grams of butter, and a little butter on the surface
[Quantity] 450g toast*1 low sugar toast box
【Baking】Cast 540 middle layer, heat up and down 180/200, 30 minutes
[Fermentation] 1.5 hours for one heating at room temperature, 36 degrees for 70 minutes for second heating in the oven
【Production】
1. Prepare Polish seeds one night or a few hours in advance: mix 50 grams of bread flour, 0.5 grams of dry yeast, and 50 grams of cold water at room temperature to form a dough; leave the Mongolian cling film to ferment for 1 hour at room temperature, and then refrigerate overnight; or at room temperature Use after fermentation is in place;
2. The dough is fermented to 2-3 times the size, and large and small bubbles can be seen on the surface. The dough is very elastic and the drawing effect is excellent;
3. A group photo of the main dough ingredients and Polish species;
4. Put all the materials except butter into the kneading bucket, first knead slowly into a dough, then turn to high-speed whipping, the dough is soft, can pull out the thick film, add butter that softens at room temperature; the water absorption rate of flour is different, and it can be reserved A small amount of liquid, add water according to the dough state;
5. Beat at low speed to make the butter fully melt into the dough, and then turn to high speed to beat. The dough is soft and does not stick to the wall of the basin. Pulling a piece of dough can hold out a transparent and elastic film;
6. The dough is rounded and placed in a large basin, and the Mongolian plastic wrap is basically fermented in a warm and humid place, such as in a fermentation box or oven, the temperature does not exceed 28 degrees;
7. The dough is twice as large as the original. Dip your fingers in flour and poke a hole on the top. It does not collapse and slightly retracts, and the fermentation is over;
8. Place the dough on the operating table, tap it gently to exhaust, weigh it into 3 equal parts, knead it round, leave it for about 15 minutes with the cling film, press the dough with your fingers, and relax in place without rebounding;
9. Flatten the dough, fold it in three, with the seal facing down, and leave it with the cling film for about 15 minutes. The detection method is the same as step 8;
10. With the smooth side of the dough facing up, roll it into a long strip of about 30 cm and turn it over;
11. Roll into a roll from top to bottom, with the seal pressed down;
12. Treat the 3 doughs in sequence, put them in a 450g low-sugar toast box, and ferment them in a warm and humid place; such as using an oven or fermentation box, increase the humidity, and the temperature is between 35-38 degrees;
13. The dough is delivered to 9 minutes full; the oven is preheated up and down to 180/200 degrees; if the temperature cannot be controlled separately, it can be 200 degrees;
14. Put the green toast into the middle and lower layer of the preheated oven, and fire up and down 180/200 degrees for 30 minutes;
15. This is the state when it has been baked for 6 minutes, the height has risen to the highest position, and the coloring is more obvious. When it is baked to a satisfactory color, it can be covered with tin foil;
16. From the back of the oven, the toast box shakes a few times, and the toast is demoulded;
17. Brush the melted butter liquid on the surface. Both the top and the focus can be brushed. After cooling, slice it and store it in a bag.
