Polish Strawberry Sauce Steak Bun
1.
The main dough materials and Polish dough are ready: 280 grams of high-gluten flour, 3 grams of high-sugar-tolerant dry yeast, 20 grams of sugar, 3 grams of salt, 105 grams of cold water, 60 grams of light cream, 25 grams of butter; no light cream can be replaced Make 50-55 grams of cold water or milk;
2.
Here is a flashback to talk about the preparation of Polish seeds: 70 grams of high-gluten flour, 1 gram of dry yeast, 70 grams of cold water; the amount of flour of Polish seeds is 25% of the main dough powder; make it a few hours in advance, at room temperature or in the refrigerator Frozen fermentation is acceptable, you can choose when to make it according to your own time; the volume of the fermented Polish seeds is 2-2.5 times the original size, with large and small bubbles visible on the surface;
3.
Dig up the dough with a spoon, you can see the slender wire drawing and large pores, there is no obvious sour taste, there is a slight pleasant fermentation taste;
4.
Pull the picture back again: Put all the Polish dough and the main dough materials except butter into the kneading bucket; if you don’t know the water absorption rate of the flour, you can reserve 20 grams of cold water, and then determine the state of the dough. Whether to add water;
5.
First use the cook machine to stir the ingredients at low speed for about 5 minutes. The dough is smoother. When the thick film can be pulled out, pour the butter into the dough;
6.
First, blend the butter into the dough at a low speed, and then beat the dough at a medium speed at the third speed. The dough is soft and smooth, and does not stick to the wall of the basin. You can pull a piece of dough with your hands to hold out a transparent and elastic film, and the kneading is finished;
7.
The dough is rounded and placed in a deep basin, covered with plastic wrap or covered, and placed in a warm and humid place for basic fermentation;
8.
I use the fermentation tank, the temperature is 28, the humidity is 65, and the time is about 3 hours;
9.
The dough is twice as large as the original. Dip your fingers in flour and poke a hole on the top of the dough without collapsing or shrinking. Fermentation is successful;
10.
Pour the dough on the chopping board, tap it gently to exhaust, weigh and divide it into 12 equal parts, knead round separately, cover with plastic wrap and relax for 10-15 minutes, press the dough with your fingers, it will relax in place without rebounding;
11.
Take a dough and pat it flat, then roll it out, the size of your palm, put your favorite jam in the middle, not too much, if the jam is thin, don't put too much, the jam has too much moisture, it is not easy to wrap, and the second is extended Baking time
12.
After pinching the four sides, pinch the gap firmly to form a round ball;
13.
Process the other doughs in sequence, and place each one in a non-stick baking pan with the seal facing down; the size of the baking pan is 20*20cm;
14.
The wrapped jelly bread is placed in a fermentation box for secondary fermentation, temperature 32, humidity 65, time about 40 minutes;
15.
When the bread dough is about twice as large, brush the surface with egg liquid and sprinkle a proper amount of almond slices; the oven starts to preheat 200 degrees;
16.
Put the raw bread into the middle and lower layer of the preheated oven, heat up 180 degrees, lower the heat to 200 degrees, 25 minutes, adjust the temperature and time according to the actual situation of the oven; immediately after baking, it is out of the oven, demoulded, and placed on the rack Put it in a bag and store it when it is warm to your hands.
Tips:
1. Use Polish seeds to make bread, which saves time when kneading the dough, and the film is quicker, and the finished product has a softer taste than the bread of the direct fermentation method, and it is not hard after 3 days;
2. The amount of water in the whole dough is about 65% of the total amount of flour, which is adjusted according to the water absorption of the flour; when calculating the amount of water in the main dough, the excess water in the Polish seeds should be included to avoid the final dough being too thin and unshaped ；
3. The baking temperature and time are adjusted according to the size of the bread, the material of the baking pan, the taste and color of personal preference, and the actual situation of the oven;
4. Store the unfinished bread in a bag at room temperature. If you don't eat it for a few days, you can store it in the freezer. After melting the ice before eating, bake it in the oven at 180 degrees for 3-5 minutes.
