Butter Toast

Butter Toast

1. Mix all the ingredients of the Polish starter and mix well. (You can also refrigerate the Polish seeds and ferment them, take them out in advance and warm them up when you use them, or add them directly when the weather is hot)

2. When it is fermented to the surface of the dough, many bubbles can be clearly seen.

3. Mix all the ingredients except butter in the dough material (including the Polish kind).

4. Knead into a smooth dough, add butter and continue to knead to completion.

5. Knead until you can pull out a large transparent and strong film.

6. Put the kneaded noodles into the container and cover with plastic wrap, and place them in an environment of 25-28 degrees for basic fermentation to 2~2.5 times the size. The fingers dipped in the powder will not rebound or collapse.

7. Take out the fermented dough and pat to exhaust.

8. After weighing, it is divided into 3 equal parts, and the plastic wrap is rounded and proofed for 20 minutes. Take a loose dough and roll it into an oval shape.

9. Turn it over and fold it from the left and right to the middle 1/3.

10. Roll it slightly with a rolling pin and roll it up from top to bottom. Make three doughs one by one.

11. Put it in a toast box and ferment in an environment with a temperature of about 37 degrees and a humidity of 75%.

12. Send it to 8-9 minutes full, gently press the surface of the finger to rebound slowly, and brush the egg liquid on the surface.

13. Put it in the preheated oven, and bake the upper and lower tubes at 180 degrees for 40 minutes. After the top is colored, the tin foil should be covered in time.

14. Keep it tightly sealed after cooling.

Tips:

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