Polish Yeast Yogurt and Honey Bean Toast
1.
Prepare the ingredients for the starter
2.
Mix the three ingredients of Polish yeast and stir evenly
3.
Leave it in a warm place to ferment until the volume has increased by 3 times and then fall back slightly, which takes about 4 hours.
I fermented at room temperature for 1 hour and then put it in the refrigerator to ferment overnight
4.
Prepare all the ingredients needed for the main dough
5.
Put all the ingredients except butter honey beans into the bread bucket, kneading dough for 30 minutes in the bread machine, and 15 minutes in the cook machine
6.
After kneading the dough, put in the softened butter at room temperature, continue to kneading the bread machine for 20 minutes, and the cook machine for 15 minutes
7.
Put the kneaded dough in a basin, at room temperature for 1 hour to double its size
8.
Poke a hole with your finger, will not bounce or retract
9.
Knead the dough evenly and fully exhaust it, divide it into small portions with an electronic scale, knead it and put it in the box with plastic wrap, and let it sit for 25 minutes (in the summer, you can put it in the refrigerator to refrigerate) I made two toasts , Three servings per toast, so I divided a total of six
10.
After standing still, it starts to shape, first press the dough flat and roll it into an oval shape
11.
Fold the top dough in the middle
12.
Rotate 90 degrees, put it vertically
13.
Roll out
14.
Sprinkle some honey beans or walnuts, pork floss, raisins, dried cranberries
15.
Roll up from top to bottom
16.
Make it thinner at the cuff so that the roll is tighter
17.
After shaping all the dough, put it in the toast box
18.
Put the toast box in the oven (not plugged in), put it in a pot of hot water and let it go for the second fermentation
19.
Ferment to 8 minutes full and then cover and prepare for roasting. If you are making three peaks toast, then ferment to 9 minutes full
20.
After preheating the oven at 180 degrees, cover the toast at 170 degrees and bake for about 45 minutes. If it is Sanfeng Toast, bake at 170°C for about 38 minutes, and cover with tin foil in time after coloring
21.
After coming out of the oven, you can freely fall a few times at a height of 40 cm. After the hot air is discharged, let it cool to the side and keep it sealed at room temperature.
Tips:
This Polish starter honey bean toast is covered when it is roasted, so the toast tastes more chewy, the more chewy, the more fragrant it is suitable for spreading jam or making sandwiches, etc. It is not that soft and super soft Taste, if you like that taste, you can make a three-peak toast without the cover. The yogurt I used in the recipe is homemade viscous sugar-free yogurt. Because it contains honey beans, it feels sweet and delicious. If you don’t have sweet fillings like honey beans, you need to add sugar. the weight of. Polish starter is to mix flour and water in a ratio of 1:1 and add a little yeast. After a long time fermentation, add the main dough materials. This method will make the toast with more flavor and richness, and the aging time It has also become more slowly, and it is still delicious after 3.4 days. The following formula can make two 450g toast boxes. The 450g corrugated toast box with lid I used by Xuechu. If you make a toast, you need to All materials except 2
