The cross knife opens and laughs at bread, red mouth and green teeth, milky garlic and chives, and appearance and talent coexist

Polish is my favorite way to make bread, it only needs to be done one more simple step, not only is it easy to come out of the film when kneading the dough, but also the bread made is noisy, prolongs the storage time, and the aging rate is slow. If you're also a person who loves to experiment, give it a try, and you'll love it once you use it.

Today I would like to share with you a butter garlic chives and shallot-flavored bread, using the Polish method, the only disadvantage of the Polish kind is that the dough is soft and a little sticky, what to do, don't worry...... As the saying goes: there are always more solutions than problems, and I will tell you the solutions during the production process, let's take a look:

Butter, shallots, pesto, buns

Polish species: 50 grams of high-gluten flour, 50 grams of water, 1 gram of dry yeast.

Main dough: 200 grams of gluten flour, 20 grams of sugar, 2 grams of salt, 2 grams of high-sugar resistant yeast, 10 grams of milk powder, 20 grams of whole egg liquid, 100 grams of water, 20 grams of butter.

Butter garlic chives filling: 30 grams of butter, 10 grams of powdered sugar, 10 grams of garlic, 2 grams of salt, 6 grams of chives.

Here's how:

In a small bowl, add 50 grams of cake flour, 1 gram of dry yeast and 50 grams of water, and stir well in one direction. It can be fermented at room temperature for about 3 hours, or put in the refrigerator for fermentation overnight, friends can choose the corresponding method according to their own schedule, so that the dough fermentation is synchronized with their own time. I'm fermenting in the refrigerator for about 12 hours, and the fermented Polish seed has many bubbles on the surface and many pores inside.

Because there is no added sugar, the ordinary dry yeast used here will do, and of course you should use high-sugar resistant yeast, and I have no objection to it.

Put 200 grams of high-gluten flour, 20 grams of sugar, 2 grams of salt, 2 grams of high-sugar yeast, 10 grams of milk powder in the basin and stir well, pour in 20 grams of mixed whole egg liquid (for the surface of the bread left), add 100 grams of water in small quantities many times, stir while pouring, until there is no dry flour in the basin, all into a large flour flocculent, pour in the fermented Polish seed and stir into a ball, the dough is more sticky, you can take it out with the help of a small amount of dry flour or a little tasteless corn oil on your hands, and add the butter softened in advanceIt can be kneaded back and forth continuously on the cutting board with the same method as a laundry washer, or with the help of an ordinary bread maker or a luxury kitchen machine, and the film can be easily pulled out.

Put the dough round into a basin and smear a little corn oil on the surface, one can lock in the moisture and prevent the surface water from evaporating and the phenomenon of dry skin appears, and the other is to facilitate the fermented dough to be taken out. Cover and let rise until twice the size.

Press the leavened dough to vent, take it out and fold it back and forth on the cutting board several times, drain the air bubbles inside, and divide it into 12 equal portions with a scraper, or divide it into the corresponding portions of the size you like.

Roll it out into a circle by turning it inside out and top down from top to bottom, put it in a baking tray in turn, cover it with plastic wrap and ferment it twice as much.

Prepare the filling while it's time to ferment: put 30g of softened butter in a bowl, 10g of powdered sugar (if not you can use crushed sugar instead), press well with a fork, add 2g of salt, minced garlic or 10g of mashed garlic (that is, the amount of two large cloves of garlic and mix well.

Brush the whole egg wash just reserved on the fermented green belet, and use a sharp knife to make a cross on the surface, taking care not to cut too big or too deep, because the cross will crack more with the expansion of the bread during the baking process.

Finely chop the chives that have been washed and drained in advance, add them to the filling and stir well. The reason why the chives are cut after the cross knife is cut is because the chives are cut too early, and they are too early for fear that it will come out of the water.

Put the mixed stuffing into a piping bag (if you don't have it, you can also use a plastic bag instead, you need to be ladylike, it is thinner and easy to break) and squeeze it at the incision.

Put it in the middle layer of the preheated oven, bake at 170 degrees on the heat, bake at 180 degrees for about 20 minutes, pay attention to observation for 15 minutes, and cover the tin foil in time if the surface is satisfied with the color, in case the color is too dark.

When it comes out of the oven, the thick bread aroma is mixed with the faint smell of garlic and green onions, and I can't help but take a deep breath. Let's see: isn't it particularly tempting, taste it, and you can taste it amazingly.