Sunflower bean paste bread (Polish variety)
Overview
How to cook Sunflower bean paste bread (Polish variety) at home
Tags
Ingredients
Steps
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First, make Polish seeds. Melt 1 gram of yeast in 50 grams of room temperature water. Add 50 grams of high flour and stir evenly to completely combine the yeast water and flour.
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Ferment at room temperature for 30 minutes, then seal and refrigerate overnight.
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Take it out the next morning and let the batter ferment until there are many big bubbles on the surface.
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The Polish type depends on the condition rather than the fermentation time. It must be fermented until the dough has big bubbles, which is the best state and it is completely ready for use.
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Put the Polish seeds into a chef's machine + the flour, milk powder, milk and whole egg liquid in the main ingredients. First use the chef's slow speed 2 to beat evenly, then beat at medium-high speed to the expansion stage, then add salt, mix evenly at low speed until the salt is completely integrated (salt will hinder the formation of gluten, so it is best to use the post-salt method to knead the dough).
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Add the butter, again at low speed and mix evenly, then add the yeast and mix evenly at low speed.
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Then turn to high speed and beat until the dough can pull out a thin and elastic film (i.e. glove film). The entire kneading process should not exceed 20 minutes, and the temperature should be kept below 26 degrees to prevent the dough from fermenting prematurely.
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Quickly take out the dough and beat it a few times. After the surface is smooth and forms a ball, put it into a large bowl, cover it with plastic wrap, and let it ferment at room temperature for about 45 minutes.
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After the time is up, let the dough rise until doubled in size (the dough does not spring back immediately or collapse when pressed lightly with your fingers).
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Take out the dough and press to deflate.
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Divide into 5 equal portions, roll into balls, cover with plastic wrap and let rest at room temperature for 20 minutes.
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After the time is up, take out one piece of dough and roll it into a long tongue shape.
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Roll up from top to bottom.
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Once done, cover with plastic wrap and let rest at room temperature for 20 minutes.
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After the time is up, take out one piece of dough.
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Roll it out as long as possible and press to release the air.
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Roll up.
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Reunion.
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Once done, cover with plastic wrap to prevent it from drying out.
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Take out a piece of dough.
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Roll out into a large round (roll all 5 pieces of dough into a large round).
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Take out one piece and spread it with bean paste.
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Cover with a piece of dough.
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A piece of dough, a layer of bean paste, and 5 layers are completed in sequence.
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Leave a round shape in the middle and cut the sides into 16 equal parts.
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Twist the adjacent two pieces twice, pinch the ends tightly, and the embryo will be ready.
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Put it in a baking pan and put it in a closed oven. At the same time, put a bowl of boiling water (100 degrees) in the oven to help fermentation. Keep the temperature at 35 degrees and the humidity at 85%. The fermentation time is about 60 minutes.
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The bread embryo is fermented until it doubles in size.
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Brush the surface with egg wash, sprinkle with white sesame seeds, put it in a preheated oven at 160 degrees, middle rack, and bake for 20 minutes. After the surface is colored, cover it with tin foil (the temperature and time can be adjusted appropriately according to the temperament of your own oven).
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After the time is up, take it out of the oven immediately and let it cool down.
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Alright 😁.
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Finished product picture.
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Finished product picture.
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Finished product picture.
