Ingredients: Polish seed 100g, high-gluten flour 500g, flour improver 3g, whole milk powder 20g, fine sugar 100g, fine salt 2g, pure milk 20g, 2 eggs 50g each, yeast powder 5g and butter 50g.
Polish species: high-gluten flour 70g, clear water 70g, yeast powder1g.
Production steps:
1, when preparing this bread, prepare a piece of old noodles or Polish seeds first. The production of Polish seeds is very simple. First, pour a certain amount of water into the pot, then add yeast powder and stir to melt. Finally, high-gluten flour is poured in, stirred evenly, and fermented until it becomes a fermented body with "honeycomb" holes.
2. Polish seeds can be done when they are ready. Put the fine sugar, salt, milk powder and eggs into a mixing barrel. Then pour in milk, high-gluten flour and yeast powder and start stirring. In fact, it is best to use "refrigerated" liquid milk. This can help the dough cool down when kneading. In addition, due to the different water absorption of flour, the size of eggs is uncertain. Be sure to reserve 20 grams before pouring milk, and then decide whether to add it according to the situation.
3. Knead the dough until it swells, then add butter softened at room temperature and continue to knead until it is separated from the film. Then enter the first stage, and take out the air when the dough is fermented.
4. Divide the dough into two parts, cover with plastic wrap and relax for ten minutes. Then sprinkle a little flour on the chopping board, flatten the dough and roll it into a rectangle corresponding to toast box. Then roll up from top to bottom to avoid the hollow state when rolled up.
5. Then roll it up and seal it to form a big olive dough. Put the dough in toast box for secondary baking, ferment the dough until the toast box is 80% full, and then put it in the oven for baking. Preheat the oven to 170 degrees in advance, and bake the middle and bottom layers for 55 minutes. When baking for 10 minutes, remember to cover it with tin foil to avoid over-coloring.
6. After the bread is baked, put it on the air rack to cool, and a very delicious "hand-torn" bread is ready.