Bread in Polish

Bread in Polish

Introduction:

"The plan of a year lies in spring, and the plan of a day lies in the morning. Breakfast is the most important meal, and try to contain sugar, fat, protein, inorganic salt, vitamins and dietary fiber in breakfast. This kind of bread in Polish contains milk, milk powder, eggs, butter and high gluten powder. After a long time of fermentation, it is more conducive to digestion and absorption. It tastes fragrant and soft, and it's most enjoyable to eat directly! Children are the future and tomorrow. I sincerely hope that each of them can have a nutritious and energetic breakfast to welcome the activities of the day

Production steps:

Step 1: mix 50g of high gluten powder, 50g of water and 1g of yeast powder evenly, and refrigerate the fermentation for about ten hours in advance

Step 2: after the fermentation, add the remaining materials except butter, knead smooth, then add butter, knead the film, put it in a warm place and ferment to twice the size

Step 3: I weighed it, about 450g more, and divided it into three equal dough

Step 4: after the exhaust is rounded, take a dosage and roll it into a long oval shape

Step 5: roll up from top to bottom

Step 6: put all three dough into a buttered toast box and ferment for the second time

Step 7: when the fermentation is almost as high as the mold, put it into the bottom layer of the oven, heat it at 170 ℃ for 45 minutes, and cover it with tin foil if the upper layer is too heavy

Materials required:

GAOJIN powder: 250g

Yeast: 3G

Milk powder: 15g

Milk: 70g

Egg: 48g

Butter: 15g

Note: it doesn't have to take so long to ferment. It's OK to ferment for two hours at room temperature until it's full of holes, but there's no low-temperature fermentation number in the taste. I've tried all of them, and I recommend low-temperature fermentation if I want to eat them!

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet