trade
First Street 450 grams toast box.
formula
Polish? 50 grams of high-gluten flour water? 50 grams of high-sugar tolerant yeast? 1 g main dough high-gluten flour? 2 10g salt? 3 grams of sugar? 20 grams
High-sugar tolerant yeast? 2g Earl black tea powder 2g (a small bag) milk powder 10g condensed milk? 10g? Ice milk? 100g? Whole egg liquid? 20 grams of butter? 20 grams of souffle? 30 grams of butter Sugar powder 18g egg liquid 20g milk powder 45g Earl black tea powder 2g salt 0.5g
Crispy grain making
Rub softened butter 13g, low-gluten flour 20g, milk powder 5g and sugar 8g into granules by hand (the inexhaustible crispy granules are frozen in the refrigerator).
working methods
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, and then put in the refrigerator for more than 12 hour.
2. Making the main dough: All the ingredients except butter are put into the chef's machine, and Polish seeds are put together. 1-2 After stirring, 4-5 knead the thick film and add softened butter until the film can be pulled out.
3. Put it in a fermentation box or ferment it once at room temperature 28 until the dough is twice as big (50-60 minutes). At this time, prepare the souffle stuffing, add the powdered sugar into the softened butter and stir well, add the egg liquid several times and stir until smooth, and finally add the milk powder, Earl black tea powder and salt in turn and stir well, and put them in the refrigerator for later use.
4. Take out the fermented dough, exhaust it, divide it into three parts, and relax for 15 minutes.
5. Flap the dough gently upward to exhaust, turn it over, roll it into a rectangle (the width should not exceed toast box), coat it with a layer of souffle stuffing, roll it up from top to bottom and seal it, roll it again, divide it into 3 strands, braid it, fold it from head to tail, and put it into toast box.
6. Put it in a 35 fermentation box or oven (put a cup of warm water to keep the humidity 80%), and the second batch will be slightly higher than the toast box. Brush the surface with a layer of whole egg liquid and sprinkle with crispy particles.
7. Preheat the oven in advance, heat it up and down at 180 degrees, bake for 30 minutes (low-sugar toast box), and add 5 minutes for other toast box. Almost dry (temperature and time are for reference only and can be adjusted according to your own oven). After the toast is colored (about 10 minutes), cover it with tin foil.
8. Take it out of the oven and let it 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. Put the slices of bread that can't be eaten in two days in the refrigerator and bake in the oven 180 for 3-5 minutes.