Rose Meal Bag

Name: Rose Meal Bag
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g High-gluten flour; 70g water; 1g yeast; 29g Unsalted butter; 116g milk; 65g Whole egg liquid; 20g milk powder; 60g Sugar; 3g salt

by Eyebrow delicacy

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I made a small meal bag with roses grown in Poland. The bread is very soft, mellow, and silky. The taste remains the same on the third day, and the method is very simple. If you like, give it a try.

This is the first time for Polish species. The recipe comes from Hongye 99, with a slight modification (10 grams of egg liquid is reduced, and milk is increased by 11 grams). The original recipe used a 24*24 baking pan. I don’t have a baking pan of this size, so I used a cake tray.

The Polish kind of leaven originated in Poland, and "Poolish" means "Polish" in French. Initially, it was only used for making pastries, but with the popularity of Poolish starter in Europe, more and more people began to use it to make bread. Nowadays, Poolish starter has been popular all over the world, from Cape Town to London, from Tokyo to New York, you can find Poolish starter. Poolish starter is made from the same amount of flour, water, and a small amount of yeast, that is, the hydration degree is 100%, and it does not contain salt. The production method of Pollish starter includes two stages. First make a semi-liquid Poolish starter, which contains equal amounts of water and flour, and ferment for several hours. The next step is to make the total dough, and finally to bake. The purpose of making semi-liquid starter is to make the yeast multiply quickly, thereby improving the strength and expansion capacity of the total dough. "

Ingredients

Rose Meal Bag

1. Mix the high powder, water, and yeast of Polish seeds, cover with plastic wrap, and ferment at room temperature. (Requires room temperature 15 to 18 degrees, fermentation for 10 hours, can be done the night before). If the room temperature is higher, it can take a shorter time, or it may be ready in four or five hours. In short, the fermentation does not depend on the time but the state, as long as the fermentation reaches the state with many small bubbles on the surface.

2. In addition to the butter, put the fermented Polish seeds and all the dough materials into the chef's machine one by one, and turn on the machine to knead the dough.

3. Knead until the gluten spreads and the surface is smooth, add softened butter. Knead to the fully expanded stage, you can pull out the film that is not easy to break.

4. Then it is slightly rounded, covered with plastic wrap and fermented at room temperature.

5. Ferment to double the size, dip your fingers in flour, the jack dough does not shrink or collapse, and the fermentation is complete.

6. The fermented dough is taken out and squeezed out, divided into 16 equal parts, then rounded, covered with plastic wrap and relaxed for 20 minutes.

7. Take a small dough and roll it into a beef tongue shape about 20 cm long and 8 cm wide.

8. Fold in half lengthwise.

9. Then roll it up from one end, stick a little bit of water on the tail to avoid dispersing during fermentation, and complete a shape.

10. After everything is done, put it into the mold, put it in the oven and heat water for two shots.

11. Ferment to double the size and take it out.

12. Preheat the oven up and down to 170 degrees, and bake for 20 minutes. Pay attention to observation in the middle, and if the color is satisfied, cover the tin foil in time to prevent the color from being too dark.

13. Brush the honey water while it's hot after it's out of the oven. The ratio of honey to water is 1:1.

14. Finished picture

15. Finished picture

Tips:
1. Different flours have different water absorption in different seasons. The amount of milk can be controlled by yourself. You can reserve a small part at the beginning and add it while kneading until it is suitable.
2. The baking temperature is adjusted according to your own oven.
3. It is recommended to mix the dough with the machine. If the hands are a little sticky at the beginning, you can dip them in dry powder. But after kneading in place, it won't stick.