1. Polish species, 70 grams of high powder, 70 grams of milk (can also be replaced with water) plus 1 gram of yeast powder.
2. Pour the three ingredients into a bowl and mix thoroughly.
3. The tuned Polish seeds are wrapped in plastic wrap and placed in the refrigerator to ferment for more than 10 hours.
4. Put the ingredients of the main dough (except butter) into the bread machine in the order of liquid first and flour, and pour the fermented Polish seeds into it. Start a kneading program.
5. After kneading the dough to the expansion stage, add butter, continue to start a kneading program and let it stand for fermentation.
6. After the fermented dough, take out the air.
7. The vented dough was divided into 9 portions.
8. Take a piece of dough, knead it, wrap it in an appropriate amount of pork floss, knead it round and close it down.
9. The wrapped pork floss dough is placed in a baking tray and allowed to stand for the second fermentation.
10. The ham slices are stamped with the pig’s nose and ears in a mold.
11. Put the nose, eyes and ears printed on the mold on the dough respectively.
12. Preheat the oven, brush the dough with a layer of egg yolk, 170 degrees for 25 minutes.
13. Finished picture.
14. The drawing is obvious, soft and delicious.
15. Finished picture.
Tips:The convenience of Polish seeds is that they are directly put into the refrigerator to ferment. When you want to make bread, take them out and add them to the main dough and make the dough to ferment, which is convenient and easy to operate.
