Name: #柏翠大赛#polish Leaven Mascarpone Cheese Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 44g High-gluten flour; 44g water; 1.7g Dry yeast; 35g Caster sugar; 1.7g salt; 35g Egg white; 22g milk; 66g Mascarpone cheese; 8g milk powder; 13g butter

#柏翠大赛#polish Leaven Mascarpone Cheese Toast

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

The mascarpone toast of this Polish starter is a bit heavy. As usual, at least it is made in half. After hesitating for a second, forget it, just use this toast to get rid of the remaining mascarpone, and no longer have to think about mascarpone. The mascarpone is missing a bit, and 90% of the amount is made according to the proportion, made into two small toasts, eat one, and give one.
In order to distinguish it from the previous Mascarpone toast, it is not too troublesome to braid it. The dough grew taller, so I decided to brush some egg liquid temporarily. Just after I brushed it with two brushes, I suddenly felt that it was still good, so I just brushed only one.
30-40 minutes, bake it to golden brown, the difference between brushing and not brushing comes out all at once. It feels better not to be brushed. The rich taste of cheese drifted away, and suddenly I thought of Briouciu. . . "

#柏翠大赛#polish Leaven Mascarpone Cheese Toast

1. Starter: 44 grams of high-gluten flour, 44 grams of water, 1.7 grams of dry yeast

#柏翠大赛#polish Leaven Mascarpone Cheese Toast recipe

2. Pour the starter ingredients into a bowl,

3. Stir well, cover with plastic wrap and ferment at room temperature.

4. Until the volume expands, there are bubbles on the surface.

5. Main dough: 176g high-gluten flour, 35g caster sugar, 1.7g salt, 35g egg white, 22g milk, 66g mascarpone cheese, 8g milk powder, 0.8g dry yeast, 13g butter

6. Pour the main dough ingredients except the butter into the bread machine together with the starter, and start the kneading program.

7. Stir it into a uniform dough, add butter, and knead the dough again.

8. Stir until the film can be pulled out.

9. Put it in a large bowl for basic fermentation.

10. The dough grows to 2 times.

11. Exhaust is divided into 6 equal parts, rounded, and relaxed for 15 minutes.

12. Roll into an oval shape,

13. Roll up along the long side.

14. Rub into long strips.

15. Set of three, overlap one end,

16. Braided,

17. Put it in a greased toast box, and finally ferment.

18. The dough grows to eighty to nine minutes full,

19. Brush the surface with egg wash.

20. Put it in the oven, the middle and lower level, the upper and lower heat 165 degrees, bake for about 30-40 minutes.

21. The surface is golden brown and baked.

22. Demould immediately and eat after cooling.

Tips:
Mascarpone can be replaced with cream cheese.
Toast plastic surgery can be adjusted as you like.
Two small toasts can be merged into one big toast, and the baking power remains unchanged.
The baking time and firepower need to be adjusted according to the actual situation of the oven.