Ingredients ?

Leavening seeds

High flour 50g

Water 50g

Yeast 1g

Main dough

High flour 200g

Milk powder 18g

Milk 75~80g

Sugar 45g

Egg one (50g or so)

Salt 3g

Yeast 2g

Butter 20g

How to make Polish Leavened Bread Rolls ?

1: Melt the yeast with water, add the high flour and mix well, cover with plastic wrap and ferment at room temperature for 1 hour, then refrigerate at 5 degrees for 10 hours. It can also be fermented at room temperature. The Polish leavened bread rolls practice step 1

2, the fermentation of the head depends only on the state, not the time. The first thing you need to do is to get a good deal on the price of the product, and then you need to get a good deal on the price of the product. The Polish leavened bread rolls practice step 2

3, add the fermented leaven and the main dough with all the ingredients except butter and salt, bread machine kneading for 15 minutes, kneading until the dough is smooth, add butter and salt, and then start the kneading program for 15 minutes, kneading until completely can be pulled out of a large film of the complete state can be. Polish leavened bread rolls practice Step 34, the dough at about 26 degrees, not more than 28 degrees environment, a fermentation, hair until double the size, with a finger dipped in a small amount of flour in the dough to poke small holes, does not shrink back or shrink back slowly, not collapse on the fermentation is successful! ^_^Polish Leavened Bread Rolls Step 45: Take out the fermented dough, gently press it with a rolling pin to eliminate large air bubbles, and divide the dough into 10 equal parts. The first step in the process is to make sure that you have the right amount of dough for the rolls. The first thing you need to do is to roll out the dough into an oval shape with a rolling pin, and then roll out the dough into a teardrop shape. The Polish leavened bread rolls practice Step 8

9, rolled the dough with the left hand pinch the pointed end, the right hand with a rolling pin from the pointed end to the thick end of the rolling pin, as long as possible to roll a little bit. Polish Leavened Bread Rolls Step 9

10: Roll the dough down from the thick end with your left hand, keep pulling the tip of the dough with your right hand, and hide the small tip of the final rolled dough at the bottom.

Place the rolled dough on a baking sheet, leaving enough space between each dough ball, and place the dough at 35 degrees Celsius and 80 percent humidity for final fermentation. (I didn't take a picture here, so I'll make it up next time.) Polish Leavened Bread Rolls Step 10

11: Lightly brush the fermented dough with a layer of whole egg wash, place in a preheated 180-degree oven, and bake for 15 minutes. Until the top is golden brown, remove from the oven. Polish Leavened Bread Rolls Step 11

Tips

1, because various brands of bread flour have different water absorption, so do not put down all the liquid at once, you can reserve 10 grams to add slowly.

2, each oven is different, the time and temperature given is only a reference, but also according to their own oven to adjust.

3, fancy bread two hair time can be slightly shorter, the pattern will be more fine.

4, this formula can be formed into all kinds of bread ^_^