1. Mix the Polish seed materials evenly until there are no particles, and ferment them until the honeycomb-like surface forms bubbles inside.
2. Put all the ingredients except butter into the bread machine, start and the dough program to the end. (Polish species are also added together)
3. After the end, add room temperature butter, and then start the dough dough program to the end. (Republic twice)
4. The kneaded dough is fermented to twice its original size.
5. Take out the fermented dough, knead it flat and vent it, divide it into 9 or 12 portions, cover tightly and relax for 15 minutes.
6. After 15 minutes, take out the raw dough and roll it into a beef tongue shape with a rolling pin.
7. As shown in the picture, fold it into 3 folds from the left to the middle. And roll it into a long piece, being careful not to roll it too wide.
8. After the roll is finished, the two ends are rolled up in the middle to close tightly.
9. Place each rolled dough with the mouth side down, put it into the baking tray, and cross out a small X with a sharp knife. Put it into the oven to start the fermentation function, and put a tray of water at the bottom to make the second fermentation to double the size.
10. Take out the second fermented raw noodles. (Preheat the oven 180 degrees)
11. Sift a thin layer of flour into the surface.
12. Give it to the middle floor of the oven and bake it at 180 degrees for 12 to 15 minutes.
13. The finished product will be released from the mold immediately. Look ~ the finished product is very soft.
Tips:Keep the bread cool to hand temperature and seal.
The water for the dough has been replaced with Polish seeds and egg liquid, so there is no need to add water when making the dough.
