1. 100 grams of warm water, with warm water below 34 degrees, add 2 grams of yeast, stir with chopsticks until the yeast is completely melted, and add 100 grams of high-gluten flour.
2. Stir until there is no dry powder, cover with plastic wrap, refrigerate and ferment.
3. The fermentation of Polish species depends on the state, not on the time, until the surface of the fermentation puffs up bubbles.
4. Provoked with a spatula, the Polish seeds are covered with silk nests of different sizes, and they are just ready for use.
5. In summer, use ice milk and tie an ice pack to cool the dough, otherwise the dough will be fermented in advance if the temperature is too high, which will affect the organization of the finished product.
6. All the ingredients of the Polish species and the main dough except for the salt and butter are added to the mixing tank of the chef's machine. Add them in the order of liquid first and then solid. Turn on the second gear of the chef's machine, knead the dough into a ball and turn to the third gear to smooth the dough. Add salt and continue to knead.
7. Knead the dough until it stretches out the fascia.
8. Add butter and salt and knead at level 2 until the dough completely absorbs the butter. Turn to level 3 and continue kneading.
9. Knead until it can stretch out a thin, transparent and tough film that is not easy to break.
10. Round the dough into a bowl, cover with plastic wrap, and ferment at room temperature at 28 degrees for about an hour, and ferment to about twice as large.
11. In the process of the dough, we will make the coconut filling. Put the coconut filling part, butter, icing sugar, coconut powder, and milk powder together, add the whole egg liquid, wear disposable silicone gloves and grab it with your hands.
12. This is the state after grasping evenly.
13. Then divide the coconut filling into 12 portions, each about 25 grams.
14. To determine whether the dough is in place, dip your fingers in dry flour and poke a hole in the middle. If the hole does not shrink or collapse, the fermentation is complete.
15. Divide the dough into 12 equal parts, round them separately, cover with plastic wrap and proof for 15 minutes.
16. Roll the proofed dough into an oval shape.
17. Put the coconut stuffing on it.
18. Roll up from the left.
19. Squeeze tightly.
20. Rub into long strips.
21. Place them in the baking tray one by one.
22. Put the two plates in the fermentation tank at 38 degrees, 70% humidity, and ferment to twice the size.
23. In the second hair process, to make crumbs, put butter, icing sugar and low-gluten flour together, wear gloves and knead them into granules by hand.
24. Probably this kind of granular is enough.
25. To judge whether the second round is in place, tap the corner of the dough with your finger, and the pressed pit can rebound slowly to prove that the fermentation is good. If it rebounds quickly, it will not be delivered in place and continue to ferment for a while, if it does not rebound, it proves that the fermentation is over-fermented. Up.
26. EAT air furnace, preheated at 160 degrees for 5 minutes, hot air circulation, the surface of the pallet is brushed with a layer of egg liquid, sprinkled with crisps, and baked in the air furnace for 25 minutes.
27. Turn off the heating of the upper tube and start the hot air cycle.
28. The surface is evenly colored and the gains are gratifying.
29. It is a beautiful photo from the oven, and the surface is golden, so I have an appetite.
30. Recent photo.
31. The internal tissue is soft and silky.
32. Finished product.
33. close up.
Tips:Note ⚠️First, all butter is softened at room temperature, do not use refrigeration. Second, the membrane must be thin, flexible, strong and not easy to break. Third, pay attention to gently rolling when rolling, and don't break the tendons.
