Learn to make bread in this way, the drawing effect is excellent, soft and mellow, if you don't believe it, try it too

In addition to direct fermentation, there are many other ways to make bread, such as refrigerated fermentation, medium cultivation method, old flour method, post-salt method, etc., among which the "Polish variety" bread method is my favorite, because it is one of the easiest ways to improve the taste of bread, named after the Polish baker in France; The advantages of the Polish species are that the dough has good moisturizing properties, easy to come out of the film, fast activation speed and stable fermentation state, etc., and the bread produced in this way has an excellent tissue drawing effect and tastes very soft and mellow.

Today, I will teach you to use the method of "Polish species" to make a delicious small meal bag - Polish honey bean meal bag, the finished product is soft and delicious, the more you chew, the more flavorful, and whether it is torn or cut, the organization is superb, and because of the good moisturizing property of the bread of this method, the finished product is not hard for 3 days, even the skin is very soft, whether it is from the taste or appearance, it is not lost to the bakery to buy, it is worth a try!

【Polish Honey Bean Meal Pack】

Polish ingredients: 50 grams of water, 50 grams of high-gluten flour, 1 gram of high-sugar resistant yeast

Dough ingredients: 125 grams of pure milk, 278 grams of high-gluten flour, 1 egg, 3 grams of high-sugar resistant yeast, 2 grams of salt, 10 grams of honey, 28 grams of butter, 32 grams of caster sugar

Filling: Honey beans to taste

Surface coating material: whole egg wash, butter

1. To make Polish seeds first, pour 50 grams of water, 1 gram of high-sugar resistant yeast and 50 grams of high-gluten flour into a bowl, stir well with chopsticks, cover with plastic wrap, and place for fermentation at room temperature

2. The fermentation time of the Polish species is uncertain, mainly depending on the state, as long as the fermentation reaches the state of many small pores on the surface, it means that the fermentation is good, as shown in the figure below.

3. We pour the fermented Polish seed into the chef's machine noodle bucket, then add 125 grams of pure milk, 278 grams of high-gluten flour, 1 egg, 2 grams of salt, 10 grams of honey, 32 grams of caster sugar and 3 grams of high-sugar resistant yeast, and stir directly on 4 levels for 15 minutes

4. After 15 minutes, add the softened butter and continue to knead the dough on 4 speed to allow the butter to fully absorb the dough. Here butter cannot be substituted with vegetable oil

5. Knead until the dough is reached, and you can pull out a large film that is not easy to break. The dough kneaded with Polish seeds is easy to pull out of the film, so you don't have to worry about the dough not being easy to get out of the film

6. Divide the kneaded dough evenly into 15 equal parts, then cover with plastic wrap and relax for 10 minutes

7. After 10 minutes, take a dough and knead it evenly and exhaust it, then roll it round, and then knead it into a drop shape by hand after rounding, as shown in the figure below, the shape of a large top and a small bottom

8. Then use a rolling pin to roll it out, after rolling, spread a little honey beans on the top of the dough sheet, here the honey beans can also be replaced with other fillings, such as dried cranberries, meat floss, bean paste, etc

9. Then roll it up from top to bottom, and when rolling, roll it tighter. The rest of the dough is shaped in turn

10. Put the shaped raw embryo into the baking tray, and leave some distance between each other when placing it, which is more conducive to fermentation, in addition, if your baking tray is not a non-stick baking tray, then be sure to apply softened butter in advance for anti-stick treatment, the size of the baking tray used today is 28.6cmx28.6cm, as long as the size of your baking tray is not smaller than this, you can use it

11. Put the baking tray into the oven, put a bowl of warm water in the oven, and select the fermentation setting after closing the door

12. As long as the volume is fermented to 1.5 times the original size, it can be taken out, because it is now in the dog days, and the indoor temperature is high, so the speed of bread fermentation is faster than that of other seasons, so in the fermentation process, we must observe more to avoid over-fermentation. After the bread is risen, spread whole egg wash on the surface so that the baked color will look better. At this point, preheat the oven to 170 degrees and preheat for 3 minutes

13. After the oven is preheated, send the baking tray to the middle layer of the oven, bake at 160 degrees for 8 minutes, then turn to 150 degrees and bake for 12 minutes. If you find that the surface of the bread has been colored, remember to cover it with tin foil in time, so as to prevent the skin from being too dark and baked too thick

14. Freshly baked bread with a layer of butter on the surface will be more fragrant, and it can also brighten the bread and increase its appearance. Be sure to butter it hot, though, so it can be absorbed into the bread. Soft and brushed, never tired of eating, it's really worth a try!

Tips:

1. If you don't use the Polish seed fermented at room temperature, you can put it in the refrigerator for refrigeration, but you should use it within 3 days, because the yeast will die after 3 days, and there will be a gluten-free state, so you can't use it at this time

2. Whether it is the fermentation of Polish varieties or the fermentation after shaping, it is not about the time, but mainly on the state, after all, the temperature difference in different regions is different, so the fermentation speed will be different. The specific fermentation state is stated in the steps of the article, so you need to read it carefully

3. The honey in the formula can also be replaced with the same amount of condensed milk, if there are no of these two, it can also be left out, and the impact is not great