Deer Toast Polish Species
1.
The materials used in the mixed Polish species are fermented at room temperature for about an hour until the dough rises and falls. Accurately weigh other materials
2.
The fermented Polish seeds and other ingredients except butter are put into the bread machine and kneaded for 20 minutes, then add butter and continue to knead the dough for 20 minutes, then take out the wrapper and let it stand for 25 minutes.
Divide the rested dough into 200 grams of original dough, divide the remaining part into two evenly, knead in cocoa powder 1 and cocoa powder 2 respectively
3.
Divide the evenly kneaded dough into 6 equal parts, cover with plastic wrap and let stand for about 20 minutes
4.
Take the light-colored dough and roll it into an oval shape and roll it up from one side
5.
Roll out the dark-colored dough, put it in the light-colored dough, roll up from one side to wrap the light-colored dough, and close the mouth without pinching tightly
6.
Repeat the previous step to wrap the cocoa dough with plain dough.
7.
Take a piece of dough from the middle and place it in a toast box, ferment to 8 minutes full, cover the toast cover, put it in the middle of the preheated oven and heat it up and down at 180 degrees for about 35-40 minutes. After being out of the furnace, the gas is shaken out by a fall from a height, and the mold is immediately demolded and placed on its side. Keep sealed after cooling to palm temperature
