Polish Cranberry Toast

Ingredients:

Polish Cranberry Toast: 100 grams of water, 100 grams of high-gluten flour, 1 gram of dry yeast. ?

Main dough: 400g high-gluten flour, 20g milk powder, 4g dry yeast, 55g sugar, 4g salt, 93g whole egg liquid, 145g pure milk, 50g unsalted butter .

30g dried cranberries (the above ingredients are a recipe for two 450g toasts). ?

Method: ?

1. Make the Polish seeds first: mix water, flour, and dry yeast evenly, let it rise at room temperature for 30 minutes, then refrigerate overnight for 12 hours.

2. Add all the ingredients except butter to the main dough. Put the Polish seeds prepared overnight into a chef's machine. Beat at low setting to form a dough. Beat at medium to high setting until the dough does not stick to the wall of the cylinder. Take a small piece. When the dough is pulled apart, you can see a thick film. Add butter. Beat the butter at low speed to mix evenly. Then turn to medium-high speed to form a glove film. ?

3. Make it round and fermented to double the size. You can use the oven fermentation mode at 28 degrees for 60 minutes (remember to put a bowl of warm water in the oven). ?

4. After proofing, press and deflate, divide into 6 portions and roll into balls (put 2 toast boxes in), rest for 15 minutes, take one piece of dough and roll it into a shape of beef tongue, smooth surface Roll it upwards, then roll it over and let it rest for 15 minutes.