Polish Toast
1.
Stir the starter materials evenly and ferment at room temperature for 10 hours.
2.
Put the ingredients except the butter together with the starter into the bread machine and knead for half an hour, and then add the butter after half an hour. (ACA small yellow bread machine)
3.
Knead out this transparent and strong film.
4.
Ferment for 40 minutes at room temperature. Press it down to remove the holes without collapsing or rebounding.
5.
Divide and spheronize, then relax for ten minutes. Each dough is about 240 grams. But what is strange is that what Sanneng Hebo baked does not have a positive Jinbogao.
6.
Roll the rolls twice, and relax for ten minutes at the end of each roll.
7.
Put the oven to adjust the fermentation gear, and put in a bowl of hot water to ferment for 70 minutes. This is Jiabaode 65L oven, please judge the fermentation condition according to your own oven condition. Brush a thin layer of whole egg liquid after fermentation.
8.
The upper heat is 150 degrees, the lower heat is 190 degrees, the lower level of the oven, it will rise a little after 5 minutes.
9.
The height after ten minutes is the height of the toast.
10.
It was like this after fifteen minutes. I was afraid that the color of the skin was too much, so I covered it with tin foil.
11.
After 30 minutes, it is out of the oven and brushed with a layer of honey water, the bread is more delicious.
12.
The internal organization is also good.
Tips:
1. The recipe is the amount of 1 toast, and then I used 3 servings in the actual operation.
2. This is Jiabaode’s 65L oven with almost no temperature difference. Please adjust the temperature according to the actual situation of your oven.
3. Please rationally arrange the amount of yeast used to make your own starter. If it is less than 10 hours, you can appropriately increase the amount of yeast, and vice versa.
