Polish Toast with Whipped Cream

Name: Polish Toast with Whipped Cream
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 400g High-gluten flour; 80g Light cream; 4g High sugar tolerant dry yeast; 155g Cold water; 40g Sugar; 4g salt; 40g butter; a little Brush egg liquid on the surface

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

The toast can be varied, and can be eaten as a sandwich or spreading with Lao Ganma, so from time to time I also bake a few toasts for breakfast or snacks.

Today's toast is particularly soft, and two important elements give it such a charming "figure", one is Polish, and the other is light cream.

Careful friends should have noticed that recently I especially like to make all kinds of bread with Polish seeds. In fact, I also used Polish species a few years ago, but at that time I followed the cat and painted tigers, and I didn't understand it and the special term, so I summarized this practice as "medium species". It wasn't until one day that a reader friend left a message that I didn't notice my misnomer in 2018.

Polish planting is easy to do, and the bread toast has become super soft with this extra step, and it is not hard for 3 days. There is not much to say about the production of Polish species. Interested friends can read my article on bread a few days ago. The whipped cream contains a certain amount of fat, protein, etc., which makes the toast taste more mellow and soft.

To make a long story short, let’s take a look at this Polish whipped cream toast. It’s soft enough to "lower the waist", and it can bounce back to its original shape when you squeeze it. You will fall in love with it once you eat it. Although it is baked and taken at night, it cannot cover its "light" at all.

Ingredients

400g High-gluten Flour
80g Light Cream
4g High Sugar Tolerant Dry Yeast
155g Cold Water
40g Sugar
4g Salt
40g Butter
a little Brush Egg Liquid On The Surface

Polish Toast with Whipped Cream

1. Polish kind of dough and main dough materials are ready; Polish kind of materials: high-gluten flour 100g, dry yeast 1g, cold water 100g; main dough material: high-gluten flour 400g, high-sugar-tolerant dry yeast 4g, light cream 80 Grams, 155 grams of cold water, 40 grams of sugar, 4 grams of salt, 40 grams of butter;

2. Let’s take a flashback and talk about the production of Polish seeds: 100 grams of high-gluten flour, 1 gram of dry yeast, 100 grams of cold water, put the three ingredients in a bowl, stir them with chopsticks, and leave to ferment at room temperature for about 3 hours. The dough is the original It is about 2.5 times that of the dough, and there are large and small bubbles on the surface; it can also be fermented at room temperature for half an hour, then transferred to the refrigerator to ferment overnight, and then used the next day; Polish flour is about 25% of the main dough flour;

3. Put all the main dough materials except butter and Polish dough into the kneading bucket; the water absorption rate of flour is really different, so you can reserve 20 grams of cold water and add it according to the state of the dough; in addition, the amount of liquid in the main dough should be The amount of liquid in the Polish species is calculated, that is, about 65% of the total amount of flour, which is the total amount of liquid, but it must be adjusted in consideration of the water absorption of the flour and the consistency of the light cream;

4. First, use the cook machine to mix the ingredients into a dough at a low speed, then turn to the second gear and beat for 5 minutes. The dough is moist and soft, and the thick film can be pulled out, and the butter is poured into the bucket;

5. First, use the cook machine to fully incorporate the butter into the dough at low speed, then turn to the medium speed at 3 to beat for about 10 minutes. The dough is smooth, soft, and does not stick to the wall of the basin, and you can see thin and long lines on the dough. ; Pulling a piece of noodles can hold up a transparent and elastic film on the hand;

6. Take out the dough, round it up, put it in a deep basin, and ferment the dough in a warm and humid place; if you use a fermentation tank, the temperature can be 28-30 degrees, humidity 65, 2-3 hours;

7. The dough is 2-2.5 times the original size. Dip your fingers in flour and poke a hole on the top of the dough without collapsing or shrinking. Fermentation is successful;

8. Pour the dough on the chopping board. If it doesn’t stick to your hands, you don’t need to sprinkle the flour. Gently tap the exhaust and weigh into 6 equal parts. Round the dough and let it sit for about 15 minutes. Press the top of the dough with your fingers and it won’t rebound. Represents slack in place;

9. Flatten the loose dough, roll it into a beef tongue shape (picture on the right), and then roll it from top to bottom (picture on the left);

10. The cling film of the 6 noodle roll covers is relaxed for about 15 minutes, and the fingers are pressed on the surface of the noodle roll. If it does not rebound, it will loosen in place; the dough without looseness cannot be rolled, and it will shrink once it is rolled; the loose dough can be rolled into place at will Various shapes

11. Take the loose noodle roll and press it flat, and roll it into a long strip of about 30 (right picture), the width should not be wider than the width of the 450g toast box; then roll it from top to bottom (left picture);

12. Each roll is packed into a 450g toast box, the two ends first, and then the middle one;

13. The green toast is placed in a warm and humid place for secondary fermentation; it can be placed in the oven with a fermentation stall and a bowl of hot water; it can also be used in the fermentation box with a temperature of 33 degrees and a humidity of 65; if it is made with a lid, it will be sent until 8 minutes full Cover with a lid; if you make a mountain-shaped one, brush the egg liquid on the surface when it is 9 minutes full or 10 minutes full; the oven starts to preheat 190 degrees;

14. Put the toast greens into the middle and lower layers of the preheated oven, and heat for 180 and 190 for 30 minutes;

15. After being out of the oven, it will be demoulded immediately, and stored in a bag when it is warm to the hand. It can be sliced and eaten.

Tips:
1. The toast made with this formula is super soft, it is very soft with Polish kind, and whipped cream is added to increase the softness; if there is no whipped cream, you can use plain yogurt or fresh milk instead;
2. The baking temperature and time are adjusted according to the actual situation of the oven, the material of the mold, and the taste you like;
3. Put the toast in a bag at room temperature or sealed in a box. If you don't eat it for many days, you can store it in the refrigerator. Deicing before eating, bake it at 180 degrees for 3-5 minutes to restore it to its original state.