Polish Pork Floss Buns

Name: Polish Pork Floss Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 2g Dry yeast; 50g egg; 65g Cold water; 20g Sugar; 2g salt; 20g butter; Some Pork floss; a little Brush egg liquid on the surface

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Although it is summer, my enthusiasm for making bread has not diminished at all because of the high temperature. The child is preparing for the exam at home, and three meals a day are mentioned on the schedule. Breakfast is delicious and delicious. In order to be busy and not messy, I usually bake the bread in advance, so that breakfast only needs to be fried and boiled with a vegetable and fruit salad.

Today's bun has become very soft because of the use of Polish seeds. The Polish species just sounds mysterious, but it's actually super simple.

Polish English is Polish, and the French name of this fermented species is Poolish, and its pronunciation is the same as English Polish, so it is transliterated as "Polish species". In fact, the amount of flour and water is 1:1 mixed to form a dough, plus a little yeast, and it can be used when the inside is full of large pores.

Bread toast with Polish seeds will be softer than the direct fermentation method, and the aging degree will be slower. For example, the direct fermentation method starts to harden on the second day, while the Polish bread toast is still soft on the third day, which is why many people like it.

After knowing this method, the shape of the bread can be changed, and there is no new idea to change to a different filling. Like today’s small bread, I wrapped the pork floss, and the taste is immediately different from that of the bread wrapped with sweet stuffing.

Ingredients

200g High-gluten Flour
2g Dry Yeast
50g Egg
65g Cold Water
20g Sugar
2g Salt
20g Butter
Some Pork Floss
a little Brush Egg Liquid On The Surface

Polish Pork Floss Buns

1. Make a Polish seed a few hours in advance: put high-gluten flour, dry yeast, and cold water into a bowl;

2. Mix well, cover with plastic wrap, ferment in a warm and humid place, or ferment at room temperature for 30 minutes and then transfer to the refrigerator for refrigerated fermentation;

3. When the volume is three times the original size, the inside is filled with large and small pores. This is a Polish starter;

4. Polish seed starter and main dough materials are ready: the amount of sugar is too small, the amount can be adjusted according to taste; now it is hot, water and eggs can be used after refrigeration;

5. All the ingredients except butter are put into the kneading bucket;

6. Beat at low speed to form a dough, then turn to medium speed to make the dough smooth, add butter when the thick film can be pulled out;

7. Fully blend the butter into the dough at low speed, and turn to medium speed to make the dough smooth and soft with a decimal point, which can hold out a transparent and elastic film;

8. Round the dough and place it in a basin. Put the Mongolian plastic wrap on a warm and humid place for basic fermentation; now it’s hot, just leave it at room temperature for fermentation;

9. When the dough is twice as large, dip your fingers in flour and poke a hole on the top of the dough without collapsing or shrinking slightly;

10. Pour the dough on the operating table, weigh it and divide it into 9 equal parts, knead the dough separately, let the cling film relax for about 15 minutes, and press the dough with your fingers to relax in place without rebounding;

11. Roll the loose dough with the smooth side up and roll it into an oval shape; then turn it over so that the smooth side is facing down, and spread the floss on 1/2 of the dough;

12. Fold the dough sheet in half, and the smooth surface becomes the surface; press the edge with the palm to make the dough sheet stick firmly;

13. Use scissors to cut 4 knives on the curved edge, and each knife can be cut to the filling, so that natural cracks can appear during the second hair and baking;

14. The raw bread yards are placed in the baking tray, leaving room for expansion; placed in the oven for the second fermentation, you can put a bowl of water, and the temperature is adjusted to about 35 degrees;

15. When the green body is 1.5 times the original size, brush a layer of egg liquid on the surface; preheat the oven up and down to 180/190 degrees;

16. Put the bread into the middle and lower floors of the preheated oven, and fire up and down for 180/190 for 15 minutes. After the bread is out of the oven, it will be dried on a rack to hand temperature, and then put in a bag for storage.

Tips:
1. Polish species can be fermented at room temperature or refrigerated to ferment, but it should not exceed 14 hours to prevent excessive fermentation and affect the taste; the amount of Polish flour is generally 25% of the main dough flour, with a slight fluctuation, but It is not advisable to have too much ratio to prevent the formation of dough strength; Polish seeds can delay the aging speed of bread, and it will not be hard after 3 days;
2. The water absorption rate of flour and the environmental humidity during kneading are different. The new good top-baked Japanese bread flour I used has a high water absorption rate, so the amount of water in the formula can be reserved for 20 grams, depending on the state of the dough. Adjustment;
3. The meat floss used in the filling is ready-made meat floss, the amount and the variety of filling can be adjusted according to the taste, such as jam, cheese filling, etc.;
4. The baking temperature and time are adjusted according to the size of the bread, the actual situation of the oven used and the material of the baking pan.