Super soft and smooth Polish whipped cream hand-shredded toast. Recommended for nutritious breakfast
| Polish species: | High powder 50g |
| Water 50g | Low sugar tolerant yeast 0.5g |
| Main dough: | High-gluten flour 200g |
| sugar 30g | Salt 3g |
| Milk powder 8g | High sugar resistant yeast 1.5g |
| Whole egg liquid 25g | Milk 40g |
| Light cream 40g | Water 20g |
| Butter 12g |
Step 1
First make the polish: Add dry yeast to warm water below 40 degrees Let stand for 3 minutes and mix well Then add the flour and mix well
Step 2
Place in a basin and cover with plastic wrap Wait until it starts to bubble and put it in the refrigerator
Step 3
Already bubbled? Transfer to the refrigerator for 12 hours. No more than 3 days
Step 4
Now make the main dough: First add the Polish seeds
Step 5
Add liquid Put yeast in warm water not exceeding 40 degrees Celsius Let stand for 3 minutes and mix well Pour yeast water into bread machine Then add light cream, milk and egg liquid
Step 6
Add flour, milk powder and sugar Knead the dough quickly for 20 minutes Add butter and salt and knead for 20 minutes
Step 7
Until the film is released
Step 8
After rolling into a ball, place in a basin and cover with plastic wrap Ferment until doubled in size
Step 9
Fingers dipped in high powder If it doesn’t shrink, it means it’s fermented.
Step 10
Pat the dough to deflate it Invite the baby to play together. The baby’s little hands
Step 11
Divide into 3 equal portions and roll into balls
Step 12
Roll out the dough into an oval shape Roll out the bubbles and roll them up Roll about 3 times
Step 13
The baby also needs to roll out the dough and actively participates in it. It feels like I’ve brought my baby into the baking pit, haha
Step 14
Roll everything up, cover with plastic wrap and let rest for 10-15 minutes
Step 15
Then roll it into an oval shape Make three rolls of each dough
Step 16
Round and cute
Step 17
Place in toast box for secondary fermentation
Step 18
Place in an environment with a humidity of 80%-85% and a temperature of 35°C to ferment until it is 9 minutes full.
Step 19
Preheat the oven to 180 degrees for 10 minutes Place the toast on the middle and lower racks and bake for 5-8 minutes until browned, cover with tin foil, and bake for another 30 minutes. Adjust appropriately according to the temperament of each oven
Step 20
My oven started to color in 5 minutes. Hurry up and cover it with tin foil. The black noodles are next to the food and the shiny side faces out. continue baking Total baking time is 35 minutes
Step 21
After baking, pour out the mold Xuechu’s black diamond toast box is completely non-stick Jealousy comes out once Set aside to cool before slicing It’s better to tear this toast into pieces and eat it It feels so comfortable to tear
Step 22
DryA clean toast box makes me feel very comfortable
Step 23
tear The Polish guys are so awesome and the organization is awesome.
Step 24
I just want to tear it apart, it’s so fun Take a photo and go straight to eat. Super soft and smooth Polish whipped cream hand-shredded toast Wall cracking recommendations Nutritious breakfast cooking tips
