Polish Croissant & Horn Burger

Polish Croissant & Horn Burger

1. Make a Polish seed a few hours in advance. The flour of the Polish seed is 25% of the main dough flour, so the ingredients for this Polish seed are: 50 grams of high-gluten flour, 1 gram of dry yeast, and 50 grams of cold/warm water; mix the ingredients evenly , Mongolian plastic wrap, ferment in a warm and humid place for 2-3 hours, or at room temperature for half an hour, then put it in the refrigerator to ferment for one night, and use it the next day;

2. The fermented Polish seeds are 2-2.5 times the original size, and there will be large and small bubbles on the surface, and the top dough will be opened, and the bottom will have beautiful drawing and pores;

3. Prepare the main dough ingredients and fermented Polish dough: 200 grams of high-gluten flour, 2 grams of high-sugar-tolerant dry yeast, 20 grams of sugar, 2 grams of salt, 110 grams of cold water, and 20 grams of butter; 120 grams of fresh water can be used in cold water. Milk substitute

4. All the main dough materials and Polish species except butter are put into the kneading bucket;

5. First, use the cook machine to mix the ingredients into a dough at low speed for 2 minutes, then turn to gear 2 for 5 minutes to stir the ingredients to be more moist. Pull a piece of dough, which can hold a thick film on the palm of your hand, and add butter;

6. First, use the low speed to completely melt the butter into the dough, and then turn to the medium and high speed to mix the dough for 10-15 minutes; the dough is obviously soft, moist and shiny, and does not stick to the wall of the basin. Stop the machine, pull a piece of dough, and gently place it on the palm Pull out a transparent and elastic film. If you poke a hole with your fingers, the edge of the hole is smooth and flat or has tiny jagged edges, and kneading is over;

7. Take out the dough, round it up, put it in a deep basin, cover it with plastic wrap, and leave it in a warm and moist place for basic fermentation;

8. If the fermentation box is used, the temperature can be set to 30 degrees, the humidity is 65, and the time is 2-3 hours, depending on the dough state to adjust the time;

9. The dough is twice as large as the original. Dip your fingers in flour and poke a hole on the top of the dough without collapsing or shrinking. Fermentation is successful;

10. Pour the dough on the chopping board. If it’s not sticky, don’t sprinkle the flour. Tap the dough gently to exhaust. Weigh the dough into 5 equal parts, each weighing about 90 grams; if you want to make it bigger, you can divide it into 4 equal parts. It weighs 112 grams; it is divided into rounds, and then kneaded into water droplets. There is no need to wait when the balls are rolled into water droplets;

11. Knead all the 5 doughs into a drop shape, cover them with the foaming basin or plastic wrap, and relax for about 15 minutes; press the dough with your fingers to not rebound, that is, it relaxes in place;

12. Take a drop of dough with the smooth side facing up, gently tap and flatten it with your hands, and roll it out from the middle to both sides to form an inverted triangle; turn it over and roll it into an inverted triangle about 35 cm in length;

13. Roll it into a roll from top to bottom, with the end pressed down;

14. Place each roll on a non-stick baking tray, put it in the oven for second fermentation, and put a bowl of hot water; it can be fermented naturally, or a fermentation process can be used;

15. When the dough roll has doubled in size, brush a layer of egg liquid on the surface and sprinkle a little white sesame seeds; at this time, the oven is preheated to 190 degrees;

16. The raw dough rolls are sent to the middle and lower layer of the preheated oven, heated to 180 degrees, lowered to 190 degrees, 16-18 minutes; it can be fully cooked in 16 minutes, and the surface color is slightly lighter; 17-18 minutes can make the surface color darker , But the taste of bread will be slightly drier than 16 minutes; the specific temperature and time are adjusted according to the actual situation of the oven and the taste you like;

17. It is baked immediately after being baked, and it can be stored in a bag when it is dried on a drying rack to the hand temperature, and it can be eaten directly or as a hamburger.

Tips:

1. Polish seeds can be made on the same day, and it is almost ready to use after 2-3 hours at room temperature; it can also be fermented at room temperature for half an hour and then transferred to the refrigerator for refrigerated fermentation, which can save the next day;
2. For the croissant to be beautiful and layered, the inverted triangle must be rolled very long to produce the effect. How many turns and how long it needs to be rolled, you can know how long you need to roll it once;
3. The baking time and temperature are adjusted according to the actual situation of the oven, the size of the bread, and the taste you like.