Polish Croissant Chop Buns

Name: Polish Croissant Chop Buns
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 340g High-gluten flour; 200g milk; 40g butter; 50g Sugar; 5g salt; 3g Dry yeast; Some Brush egg liquid on the surface

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

In the current epidemic situation, the cooking skills of many people have soared, and Liangpi is on fire! The rice cooker cake is on fire! Cat ears are on fire! But very few people make bread. Compared with these kinds of fire food, bread is actually the most serious food. Not to mention that they are the staple food of European and American countries. From the ratio of their ingredients, it can be seen that they are pure foods that can resist hunger.

The four major ingredients of bread are flour, yeast, water, salt, sugar-oiled eggs, etc., which are optional to increase the flavor and taste. Compared with the crumble of rice cooker cakes, the cleansing and long precipitation of cold skin, and the high oil content of cat ears, bread is a serious staple food.

It’s too late to learn, because you may not have so many materials, but you can read more and familiarize yourself with the general operation process. When the epidemic is over and we return to normal life, you should hurry up and practice.

There is a Chinese idiom called "precaution". At the moment, the epidemic is violent, and many people have not had time to prepare their food and daily necessities. I usually like to make bread and all kinds of pasta, so I stock them when I rush to the store for an event. Unexpectedly, I usually worry about the food that I don’t have anywhere to pile up. This time I really relieved the siege! I have been quarantined at home for one month. Although there is a lack of fresh vegetables at home, there is really no shortage of food. Saying this is not a show of hatred. I just want to say, don’t pierce your ears when you get on the sedan chair. You usually practice with a small stroll. When there is no one at home to cook and the courier does not deliver food, you will not go into battle by yourself. ask for help.

After a long while, let's get back to business. Kneading and fermentation is the key. As long as the ingredients are in the right ratio, you can make delicious bread. The Polish kind of bread I used today adds to the flavor and texture of the pasta. Although the method of using bread rolls will make the structure of the bread slices more beautiful, the main thing is that the bread will not become dry due to aging for three or two days. Finally found a good way to make the bread soft and silky. It is worth making 100 pieces. It will not be hard after 3 days, and I am never afraid of starving again!

Ingredients

Polish Croissant Chop Buns

1. Make a Polish seed in advance: 100 grams of high-gluten flour, 100 grams of cold water, 1 gram of yeast, stir it into a dough and leave it to ferment for 30 minutes at room temperature; the Polish seed can be made one night in advance, covered with plastic wrap and placed in the refrigerator for fermentation. Second Day use saves this step of fermentation time; if used on the same day, it can be fermented at room temperature or in a fermentation tank;

2. When bubbles of different sizes appear on the surface of the dough, the fermentation will be in place; this is different from the medium type dough, which cannot be judged by the size of the dough, but depends on the state of the bubbles;

3. Scooping the dough with a spoon, you can see that the batter is very strong, with many large and small pores, and has a pleasant fermentation taste;

4. Prepare all the ingredients for the bread: Polish seeds, 340 grams of high-gluten flour, 200 grams of milk, 50 grams of sugar, 5 grams of salt, 3 grams of dry yeast, and 40 grams of butter; because the water absorption rate of flour is different, some more are prepared. Cold water, but not actually used;

5. Put Polish seeds and all ingredients except butter into the kneading bucket;

6. I use the first gear of the cook machine to stir all the ingredients into a dough, and I can pull out this thick film. It takes about 6 minutes;

7. Pour the butter on the dough, first use the low speed to knead the butter into the dough completely, then turn to the medium speed to knead the dough soft, fine and shiny, and the dough does not stick to the wall of the basin; grab a piece of dough and place it in your hand Can hold out a flexible transparent film;

8. The dough is rounded and placed in a fermentation box; this is a large fresh-keeping box with a lid, and other containers such as deep basins can also be used;

9. Put the dough in a warm and moist place for basic fermentation; the fermentation tank I use, temperature 28, humidity 65, time is about 2 hours, depending on the state of the dough to adjust;

10. When the dough has doubled its original size, dip your fingers in flour and poke a hole on the top of the dough without collapsing or shrinking, and fermentation is successful;

11. Pour the dough on the chopping board without sprinkling flour, gently tap the air, weigh into 16 equal parts, respectively knead the dough for 10 minutes, and then knead the dough into a drop shape according to the order of kneading, and let the plastic wrap relax for about 15 minutes ; The dough is loosened in place if it does not spring back when pressed by the fingers;

12. Take a drop of dough, with the smooth side facing up, roll it into an inverted triangle of about 30 cm, then turn it over and reshape it, and roll it out to an inverted triangle of about 30 cm;

13. Smoothly roll into a roll from the wide side to the tip, with the end pressed under the noodle roll;

14. Roll 16 pieces of dough into rolls one by one, and place each roll in a 28*28cm non-stick baking pan. The rolls are placed in the same direction (have you noticed that I have 3 rolls in the wrong direction? );

15. The green body is fermented in a warm and humid place for the second time. I put it in a fermentation tank with a temperature of 32 degrees and a humidity of 70 for about 30 minutes. You can also put it in the oven and put a bowl of hot water to ferment with the fermentation stage;

16. When the green body reaches 1.5-2 times the size, brush the surface with a layer of egg liquid; after the oven is preheated at 200 degrees, put the green body into the middle and lower layer of the oven, heat up to 180 degrees, and lower to 200 degrees, for about 20 minutes, according to The oven can be adjusted according to the actual situation; it will be demoulded immediately after it is out of the oven, and it can be stored in a bag when it reaches the hand temperature. It can be eaten directly or as a hamburger.

Tips:
1. The dosage of Polish species is 25% of the total dough. A slight fluctuation is also possible. The amount of flour and water is 1:1, and the amount of yeast is 0.5-1% of Polish species dough. Fermentation does not depend on the size of the dough. It depends on the size and number of bubbles in the dough; if there is too obvious a pungent sour taste, it means that it is too strong, do not throw it, you can continue to use it, but reduce the amount of yeast in the main dough, or shorten the fermentation time;
2. After the dough is divided, it must be fully relaxed before use, otherwise it will not be easy to roll into a slender inverted triangle; if it retracts after rolling, it means that there is no slack in place, so continue to relax for a while before operating;
3. The baking temperature and time are adjusted according to the actual situation of the oven used.