1. Make the Polish seeds first, and mix all the ingredients in the recipe: high-gluten flour, warm water, and yeast, and stir evenly to ferment the starter at room temperature. It can also be fermented in a refrigerator.
2. The room temperature is different, so it is not based on time. The surface is full of bubbles when fermented, and the inside is full of cellulite.
3. Put all the ingredients in the main dough except the butter, including the Polish kind of starter, into the mixing bucket of the chef's machine, stir into a dough at the first stage, stir to form a thick film, put in the butter, stir and fuse at the first stage, and mix until complete In the expansion phase, a large sheet of strong film is produced, which is commonly known as glove film.
4. Cover the kneaded dough with plastic wrap and place it at room temperature within 28 degrees Celsius. The firing time is about 50-60 minutes, and the time is related to the temperature of your room. Until the dough has risen to 2-2.5 times the size, stick a small hole in the dough with your fingers. If the hole does not shrink, it means that the round has been completed.
5. Tap with your hands or tap with a rolling pin to vent the dough!
6. Transfer the spread dough to the chopping board, divide it into eight equal parts with a kitchen scale, knead it, and cover it with plastic wrap to proof it for half an hour.
7. Roll the dough into a round shape with a rolling pin, and then tap the bubbles on both sides with your hands. Because there are more bubbles in the Polish species, try to remove the bubbles as much as possible in this step.
8. Then roll it up from top to bottom. For those who love to eat ham, you can put a piece of ham in the roll.
9. Place it on a baking sheet, leaving a gap between each dough on the baking sheet.
10. Put it in an environment where the temperature is about 37 degrees and the humidity is 75%. I put it in the oven and use the fermentation function to adjust it to about 38 degrees. Put hot water on the baking tray at the bottom layer, and put the baking tray with the dough in the oven. Perform a second round to make the dough twice the size.
11. Take out the fermented dough. At this time, preheat the oven by 180 degrees. Then brush the whole egg liquid on the green body and squeeze the custard sauce.
12. Put the green body into the middle of the oven, put a baking pan on the bottom layer, pour hot water, and bake at 180 degrees for 15 minutes. If your oven is not heated evenly, you can take out the baking tray after 10 minutes and invert one direction to continue baking, so that the bread will be more evenly colored.
13. After being out of the oven, it is completely cooled and then bagged. The taste is particularly fragrant.
14. The drawing effect is also great! Soft and sweet!
15. After it is cool, you can use the bread 🔪 cut a knife vertically from the middle, whipped cream or squeeze custard sauce, it is a perfect caterpillar bread!
