1. Refrigerate the mixed Polish seeds in plastic wrap overnight (Polish seeds are in a wet state with many honeycombs inside)
2. Except for the butter and salt, the main dough and the Polish species are all mixed and stirred.
3. When the dough is smooth, add butter and salt and stir (after salt and oil method)
4. Cut a little dough and pull out a large, strong transparent film by hand (the film must be tough and not easy to break)
5. After spheronization, cover with plastic wrap at 25 to 28 degrees for basic fermentation. The fermented dough can be dipped in powder and poke holes without shrinking or collapsing.
6. The fermented dough is pressed and exhausted, and 3 pieces of dough are weighed and rounded and relaxed for about 15 minutes.
7. Take a piece of dough and roll it into a tongue shape, thin the bottom and roll it up.
8. Put it into the toast box with its mouth down, and ferment at 35-38 degrees Celsius, 8-9 minutes full.
9. Use a razor blade to squeeze a stick of butter and sprinkle with coconut sugar (mixed coconut and sugar in advance)
10. Put it in the preheated oven at 175℃ for 45 minutes (temperature and time are for reference only)
11. Let cool on the baking tray.
12. Appreciation of finished products~
13. Appreciation of finished products~
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