Polish seed materials

High-gluten flour: 50g

Water: 50ml

Low-sugar tolerant yeast: 0.5g

High-gluten flour: 230g

Cocoa powder: 20g

Chocolate: 60g

Whip cream: 50ml< /p>

Milk: 135ml

Sugar: 35g

High sugar resistant yeast: 3g

Salt: 3g

None Salted animal butter: 20g

Production steps

1. Make only Polish butter one day in advance. It can delay the loss of moisture in the bread and keep it from hardening for 3 days. Dissolve the low-sugar tolerant yeast in warm water below 40 degrees Celsius, add the flour, mix well, seal and refrigerate overnight. The surface will bubble and the interior will be wire-drawn the next day, so you can use it directly without warming it up.

2. Melt the chocolate in hot water and we can eat chocolate coins. The simplest way is to use the chocolate we usually eat, and you can also use the ones with nuts.

3. In addition to butter and salt, the main dough also contains Polish seeds. Put the melted chocolate into the chef's machine. Turn on the 2 speed and mix well for 1 minute. Turn the 4 speed and knead for 7 minutes. Add butter and Continue mixing the salt on speed 2 for 1 minute, then turn to speed 4 and knead the dough for 8 minutes.

4. The kneaded dough is very smooth and soft, and the bread will be delicious if you can pull out the film.

5. Put the dough into a basin and seal it to ferment until it doubles in size. Don’t watch the time, just the condition.

6. The edges of fermented dough will not collapse. Collapse means over-fermentation. Be sure to keep an eye on it and don’t forget it. Otherwise it will affect the subsequent secondary fermentation.

7. Take out the dough as a whole, pat to deflate, divide into 16 equal parts, cover with plastic wrap and let rest for 10 minutes.

8. Roll out the dough, fold it in half, and roll up both sides.

9. Place the dough on the baking sheet for the second fermentation. The humidity is 75% and the temperature is below 35 degrees. If there is no fermentation box, use an oven with a plate of hot water inside to create steam. Ferment until 1.5 times in size, take it out, sieve flour on the surface and cut with a knife.

10. Preheat the oven to 170 degrees, put it in the middle of the oven, bake at 170 degrees for 20 minutes, and it's ready to be baked.

11. This bread is very soft. I ate 2 more pieces without noticing.

Tips

Bread that cannot be finished can be stored in a sealed bag. Do not refrigerate. Refrigeration will accelerate the loss of moisture in the bread. Room temperature is fine. If you can't finish it, you can seal it and freeze it. Put it in the oven and bake it for a few minutes before eating to restore the taste.