Polish species: 50 grams of gluten | 50 grams of water | 3 grams of fresh yeast.

Main dough: 220g high-gluten flour | 25g fine sugar | 3g salt | 6g fresh yeast | 15g milk powder | 50g eggs | 80g water | 20g butter.

Others: condensed milk, minced pork, leek.

step

1. Making Polish seeds: add yeast into clear water, stir until the yeast melts, add high-gluten flour, stir evenly, cover with plastic wrap, ferment at room temperature for half an hour in summer and 1 hour in winter, then put it in the refrigerator for overnight cold storage fermentation, and the fermentation is completed when there are bubbles and honeycomb tissue inside.

2. Making the main dough: put all the materials except butter into the chef's machine, 1-2 stir, 4-5 knead into thick film, then add softened butter and knead until a smooth film can be drawn.

3. Cover with plastic wrap and ferment to twice the size in a warm environment.

4. Take out the fermented dough, exhaust, round and relax for 20 minutes.

5. Roll the dough into a rectangle, turn it over, spread a layer of condensed milk, sprinkle with minced meat and shallots, roll it up from top to bottom, rub it longer, cut it into three pieces without cutting the top, weave it into three strands, turn it back from beginning to end, and put it in toast box.

6. The temperature is 35℃, the humidity is 85%, and it takes 20 cents to 9 minutes, and a layer of egg liquid is brushed on it.

7. Preheat the oven in advance, bake at 165℃ 180℃ for 30 minutes (low-sugar toast box), add 5 minutes to ordinary toast box, and cover the top with tin foil after coloring.

8. Shake off the hot air after the oven and take it out to cool. When the toast is cooled to hand temperature, put it in a fresh-keeping bag and seal it, which can reduce the evaporation of water and make the toast softer.

skill

The surface temperature of (1) should be controlled below 26℃, and the amount of water can be appropriately reserved for about 10-20g to be added during kneading.

② The baking temperature and time are for reference only and can be adjusted according to your own oven.

(3) slices of bread that cannot be eaten within 2 days are frozen in the refrigerator and baked in the oven 180℃ for 3-5 minutes.