1. Prepare Polish seeds in advance, mix 100g of high-gluten flour, 100g of water, and 1g of dry yeast. Leave it at room temperature for 4 hours or refrigerate for 12-17 hours. You can see bubbles in the picture.
2. Put all the ingredients in the main dough part except yeast and butter into the cook machine. Frozen the liquid part to half ice and half water, and refrigerate the rest of the ingredients.
3. The bucket of the cook machine should be frozen in advance, wrapped in an ice pack, mixed well at level 1, and stirred at level 3.
4.
Stir until the thick film can be stretched out, and then take out the dough.
If you feel the temperature, cover with plastic wrap and put it in the refrigerator to freeze for 10 minutes
5. Cut the dough into small pieces, add 4g of yeast and 30g of butter.
6. Mix well at level 1, and stir at level 4 until the glove film can be stretched out. The dough is taken out and rounded, covered with plastic wrap, and fermented at 25-28°C.
7. Prepare the filling: Laoganma flavored tempeh is scooped out with a spoon to control most of the oil, and the butter is cut into small cubes and bites in the microwave for 20 seconds.
8. Put the pork floss, butter, and old godmother together in a bowl, and wear disposable gloves.
9. The dough is doubled and divided into two evenly.
10. Take 1 portion and roll it into a rectangle, the length is twice the length of the toast box, with a certain width, and the thickness is even.
11. Spread the mixed fillings evenly on top.
12. Roll it up from top to bottom, thin the edges, and flatten them with your hands.
13. Cut into 3 equal parts with a knife.
14. Make a braid with the incision facing up.
15. Place it at 33-35°C and 80% humidity for secondary fermentation until it is 90% full
16.
Put it into the preheated oven, heat up to 170°C, lower heat to 190°C, and bake for about 40 minutes.
I don’t like the heavy color of the finished product. After the color is satisfied, the tin foil should be stamped.
Tips:1. It is very important to control the temperature of dough in summer, try every means to keep the noodle temperature below 26°C. The Polish species is added in the text, which is not suitable for hydration;
2. The water absorption of different flours is different, and the milk part should be reserved 20g, depending on the state of addition.
Thanks to Fei Er for providing the formula
