material preparation

Polish seeds, 50g high flour, 50g water and 1 g yeast.

Main dough, high flour 150g, whole wheat bread flour 50g, egg liquid 40g, water or milk 80g-90g, sugar 15g, salt 2g, yeast 2g, butter 15g, stuffing, shredded beef mixed with sweet peas (shredded beef about 120g).

step

1, the polish material is mixed and stirred until there is no dry powder, refrigerated and fermented until there are many bubbles on the surface, and the inside is pumped.

2. Mix Polish seeds with the main dough except butter, and the chef will knead the dough for 10 minute, then add butter and continue kneading until the swelling stage.

3. Divide the fermented dough into 9 portions, each portion is about 50g, knead and relax for 5 minutes.

4. Roll the dough flat into a circle, add the stuffing, close it, set it and put it in a baking tray.

5. When the second beat is fast, sprinkle high flour to cut out the pattern, and then serve for 5 minutes.

6. Middle layer of oven 180 degree baking 15 minutes.

skill

1, it is best to heat it in the oven before eating.

2. Polish varieties can be refrigerated for 3 days.

3. No whole wheat flour can be replaced by high flour.