Yeast seed

50 grams of high flour

50g of water

Yeast 1 g

Main dough

200 grams of high flour

Milk powder 18g

75-80g milk

Sugar 45g

An egg (about 50 grams)

3 grams of salt

Yeast 2 g

20 grams of butter

How do Polish rolls ferment?

1. Dissolve yeast in water, add high flour, mix well, cover with plastic wrap, ferment at room temperature 1 hour, and refrigerate at 5 degrees1hour. It can also be fermented at room temperature. Steps of making bread rolls by fermentation in Poland 1

2. The fermentation of starter only depends on the state, not the time. To the point where many bubbles are inflated. The second step of polishing yeast rolls

3. Add starter and mix with all the materials of the main dough except butter and salt. The bread machine kneaded the dough 15 minutes until the dough was smooth. Add butter and salt, and then start the kneading program 15 minutes until it is completely in a state where a large film can be pulled out. Step 34. The fermentation temperature of dough is about 26 degrees, not more than 28 degrees, and it is twice as big. Poke a small hole with your finger on the dough with a small amount of flour, which will not retract or retract slowly, and the fermentation will be successful and will not collapse! _ Practice of Polish Fermented Bread Step 45: Take out the fermented dough, gently press it with a rolling pin to eliminate large bubbles, and divide the dough into 10 equal parts. Step 5 of polishing yeast rolls

6. Take a proofed dough and roll it into an oval shape with a rolling pin. Step 6 of polishing yeast rolls

7. Practical steps of rolling up Polish yeast rolls from top to bottom 7

8. Poke the rolled dough with your hand and knead it into thick and sharp drops, and wake it up 15 minutes. Step 8 of Polish yeast rolls

9. Hold the tip of the kneaded dough in your left hand, and roll it from the tip to the thick end with a rolling pin in your right hand as long as possible. Step 9 of Polish yeast rolls

10, the left hand rolls the dough down from the thick end, the right hand keeps pulling the tip of the dough, and the small tip of the rolled dough should be hidden at the bottom.

Put the rolled dough into a baking tray, leaving enough space between each dough, and put the dough into an environment with a temperature of 35 degrees and a humidity of 80% for final fermentation. (There is no photo taken here, and it will be completed next time.) The method of making Polish yeast rolls is 10.

1 1, lightly brush a layer of whole egg liquid on the fermented dough, put it in a preheated oven 180 degrees, and bake for 15 minutes. Take it out until the surface is golden yellow. Steps of making bread rolls by fermentation in Poland 1 1

skill

1. Because different brands of bread flour have different water absorption, do not put all the liquid at once, you can reserve 10g and add it slowly.

2. Every oven is different. The time and temperature given are only for reference and have to be adjusted according to your own oven.

3. The second serving time of fancy bread can be a little shorter, and the pattern will be finer.

4. This recipe can be blended into all kinds of bread _