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1. First adjust the Polish seeds, put them in a fresh-keeping bowl and wrap them in plastic wrap and keep them in the refrigerator overnight.
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2. After being refrigerated and fermented overnight, the honeycomb shape can be seen in the Polish seeds, and the Polish seeds are in a wet state.
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3. First add all the main dough materials except the butter into the bread machine, start a kneading program, then add 20 grams of butter, and knead the dough to the expansion stage.
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4. Then weigh 30 grams of each of the two kinds of dried fruits.
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5. In the dough kneading process after adding the butter, add the dried fruit in the last two minutes of the process.
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6. The dough mixed with dried fruit is allowed to stand and ferment.
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7. The dough rises to twice its size.
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8. The fermented dough is taken out and large bubbles are discharged.
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9. Divide the dough into 6 equal parts, knead and set aside.
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10. Take a dough and press gently to flatten it.
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11. Pinch the edges in the middle.
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12. Then squeeze the mouth tightly, like a sugar triangle.
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13. The kneaded dough is turned over and placed with the mouth facing down for the second fermentation.
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14. For the second fermentation of the dough, use a sharper knife to make a few patterns you like on the surface, then sprinkle some dry powder, preheat the oven, and the middle and upper layer at 180 degrees for 20-25 minutes.
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15. Finished picture.
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16. Finished picture.
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17. Finished picture.
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18. The tissue is soft and delicate.
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Tips:The degree of water absorption of the flour is different. This amount is just six European soft buns. The Polish kind is also suitable for office workers. You don't need to worry about the fermentation time of the dough. Just adjust the noodles and put them in the refrigerator. The temperature and time should be set according to the temperament of each oven. The color of the bread is just right in our oven at 180 degrees for 25 minutes. If the fermented dough feels sticky during the exhaust process, spread a little bread flour on your hands.
