Polish Toast with Whipped Cream
1.
Mix all the ingredients of the Polish starter, and I leave it in the refrigerator to ferment at night.
2.
Send it up until it has a lot of bubbles
3.
In the dough material, all ingredients except butter (including Polish species) are mixed and kneaded into a smooth dough.
4.
Add butter and continue to knead to the complete stage, (that is, the glove film can be pulled out. The toast made in this state is very silky, soft and delicious.)
5.
Knead and put it into the container for basic fermentation, do not exceed 28 degrees, cover with plastic wrap for basic fermentation
6.
Fermented to 2~2.5 times the size, fingers dipped in powder and poke holes without rebounding or collapsing
7.
Take out the fermented dough, pat it to exhaust, weigh it and divide it into 6 equal parts. After rounding, cover with plastic wrap and proof it for 20 minutes
8.
Take a loose dough, roll it out into a beef tongue shape, and pat off the air bubbles on the side.
9.
Turn it over and fold it from the left and right to the middle 1/3
10.
Roll out slightly with a rolling pin
11.
Roll up from top to bottom, about 2.5 turns.
12.
Put in toast box
13.
. Put it in the oven and use the fermentation function to ferment to 8-9 minutes full, you can put a bowl of hot water underneath, the temperature of the water should not exceed 40 degrees.
14.
Preheat the oven in advance, 150 degrees for 40 minutes, and cover with tin foil in time for coloring. Lightly buckle out of the oven, release the mold and let it cool, and seal it up if you can't finish it.
Tips:
1. The fermentation of Polish seeds is not based on the time, but based on the state. If you want to use it quickly, you can increase the amount of yeast.
2. The temperature of the first serving should not exceed 28 degrees. Too high temperature will affect the bread tissue.
