Materials:
1, polish species: 80g of high flour, 80g of water, yeast 1 g.
2. Main dough: 250g high flour, 70g low flour, whipped cream100g, 60g water, 50g egg white, 40g sugar, 2g salt and 3g yeast.
3, baking tray: 28*28 cm.
Practice:
1, polish materials are mixed, stirred until there is no dry powder, fermented until the inside is drawn, and can be fermented at room temperature, and the state after fermentation is judged.
2. Mix the Polish seed with the main dough material. I used egg white in the recipe. The bread made by this person is white, and you can also use whole egg liquid.
3. Knead the dough until it comes out of the film and ferment it to twice the size.
4, take out the exhaust, divided into 20 small round, and then from the first rub into a drop shape.
5. From the first one, flatten the dough. While stretching the thin place, roll the dough into an inverted triangle shape with a length of 20 cm, roll it up from top to bottom and put it in the baking tray in turn.
6. Carry out secondary fermentation in a warm and humid place.
7. Brush the surface with egg liquid and bake in the oven 170 degrees for 20 minutes.