Materials:

Polish species: 50 grams of high flour, 50 grams of water, yeast 1 g.

Main dough: 150g high flour, 50g whole wheat bread flour, 40g egg liquid, 80-90g water or milk, 15g sugar, 2g salt, 2g yeast, 15g butter.

Stuffing: shredded beef mixed with peas (shredded beef is about 1.20g seasoned and fried, peas 1 boiled, and then mixed together for later use).

Exercise:

Polish materials are 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.

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

The fermented dough is divided into 9 portions, each portion is about 50g, and the dough is kneaded and relaxed for 5 minutes.

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

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

Middle layer of oven 180 degree baking 15 minutes.

Tips:

It will be better to heat it in the oven before eating.

Polish seeds can be refrigerated for 3 days.

No whole wheat flour can be replaced by high flour.