Polish sourdough mascarpone cheese toast

Overview

The portion of this Polish starter mascarpone toast is a bit too much. As usual, at least it should be made in half. After hesitating for a second, forget it and use this toast to get rid of the remaining mascarpone. From now on, you don’t have to think about mascarpone anymore. There is a little less mascarpone, so make 90% of the amount and make two small toasts. If you eat one, you will get one for free. To differentiate it from the previous mascarpone toast, I took the trouble to braid it. As the dough grew taller, I temporarily decided to brush it with some egg wash. I just applied two brushes, but suddenly I felt that the original color was still good, so I just brushed it with one brush. Bake for 30-40 minutes until golden brown. The difference between brushing with egg and not brushing is immediately apparent. It still feels better not to brush. The rich flavor of cheese spread, and I suddenly thought of Briosio. . .

Tags

• baking
• children
• breakfast
• butter
• egg white
• high gluten flour
• mascarpone cheese
• milk powder
• dry yeast
• fine sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Starter: 44g high-gluten flour, 44g water, 1.7g dry yeast

   

2. 2 Pour the starter ingredients into the bowl,

   

3. 3 Stir evenly, cover with plastic wrap and ferment at room temperature.

   

4. 4 When the volume expands, there are bubbles on the surface.

   

5. 5 Main dough: 176g high-gluten flour, 35g fine sugar, 1.7g salt, 35g egg white, 22g milk, 66g mascarpone cheese, 8g milk powder, 0.8g dry yeast, 13g butter

   

6. 6 Pour the main dough ingredients except butter into the bread machine together with the starter, and start the dough mixing process.

   

7. 7 Stir into a smooth dough, add butter and knead again.

   

8. 8 Stir until the film can be pulled out.

   

9. 9 Put it into a large bowl for basic fermentation.

   

10. 10 The dough will have doubled in size.

    

11. 11 Divide the dough into 6 equal parts, roll into balls, and let rest for 15 minutes.

    

12. 12 Roll into oval shape,

    

13. 13 Roll up along the long side.

    

14. 14 Shape into long strips.

    

15. 15 Make a group of three, overlapping one end,

    

16. 16 braid,

    

17. 17 Place in a greased toast box and let rise for the final time.

    

18. 18 The dough will grow until it is eighty-nine minutes full,

    

19. 19 Brush the surface with egg wash.

    

20. 20 Place in the oven, middle and lower racks, with upper and lower heat at 165 degrees, and bake for about 30-40 minutes.

    

21. 21 The surface turns golden brown and comes out of the oven.

    

22. 22 Unmold immediately and allow to cool before serving.