1. Mix the ingredients in Poland and let them ferment at room temperature for 30 minutes before moving to the refrigerator for storage. Send it to the state where there are many small bubbles.
2. All the ingredients in the auxiliary materials except butter are mixed with the prepared Polish Chinese.
3. The dough will be a bit wet just now, just knead it for a while.
4. Knead the dough until it can pull out the coarse film and add butter.
5. Knead to the expansion stage can pull out the transparent glove film.
6. Tighten the dough, cover it with plastic wrap, and ferment at room temperature twice as large.
7. Poke a hole with your finger, and the fermentation will be completed without rebounding or collapsing.
8. Divide the dough into three equal parts by tapping the dough. .
9. After rounding, cover with plastic wrap and let for 20 minutes.
10. Take a loose dough and roll it out to pat any bubbles on the side.
11. Turn it over, roll up from top to bottom
12. After rolling, cover with plastic wrap and let it rest for 20 minutes.
13. Roll out the second loosened dough again into a tongue shape. Turn it over and roll it up from top to bottom.
14. Discharge into the mold one by one.
15. Put it in the oven, put a bowl of hot water at the bottom, and ferment at room temperature for 70 minutes.
16. Ferment to 8 minutes full.
17. Put it in the preheated oven at 170 degrees, lower it, and bake for 45 minutes. Immediately demould and let cool after being out of the oven
Tips:The amount of liquid is added according to the water absorption of the flour. Generally, if you knead it by hand, the mixed dough will stick to the palm of your hand. After being beaten, kneaded, squeezed, the dough slowly became non-sticky.
