Polish Yogurt Croissant
1.
Mix all the ingredients in the Polish seeds, stir well, and leave to ferment at room temperature or in the refrigerator. Fermented until there are many bubbles, just peel off the cellulite inside the surface!
2.
Take the butter out of the refrigerator in advance and cut into small pieces to soften it for later use. Mix all the ingredients (including Polish species) in the main dough ingredients except butter, put them into the mixing bucket of the chef's machine, first knead the dough into a ball at a low speed, and turn to 2-3 until the dough is smooth.
3.
Add the softened butter, and then turn the butter on to gradually knead the butter into the dough. Turn to 2.5 and continue to knead to the stage where a strong transparent film can be pulled out. Also known as the glove film!
4.
Cover the stirred dough with plastic wrap and place it at a room temperature of 25-28 degrees Celsius for basic fermentation. Fermented to 2~2.5 times the size, the fingers are dipped in powder and poke holes without rebounding or collapsing.
5.
Move the fermented dough to the cutting board, and pat the dough with your hands to vent.
6.
Use a kitchen scale to evenly divide the dough into four portions. Here I have divided them into three parts, which are relatively large. So you can divide the dough into as many portions as you want, but the size is different! Reserve after rounding!
7.
Shape all the ingredients into a carrot shape, cover with plastic wrap and relax for 15 minutes~
8.
Roll out an Eiffel Tower with a length of about 35cm and a width of 18cm. The bottom two corners can be pulled by hand, as shown in the figure
9.
Then roll up from bottom to top!
10.
Put the finished product in the baking tray, put it in the middle of the oven, ferment function, 37 degrees, put a baking tray on the bottom, pour hot water into the baking tray for 2 fermentations.
11.
Fermented to 1.5 times the size is enough, don't over ferment, so that the pattern will easily disappear!
12.
Brush the surface of the fermented green body with a thin layer of whole egg liquid, put it into the middle layer of the preheated oven, and bake at 175 degrees for 16 minutes!
13.
After being baked, let it cool thoroughly, then seal it and store at room temperature. Break it apart and take a look, the brushed effect is dripping, and the Polish bread is soft, especially delicious!
