polish Chinese bread
Overview
A year's plan begins in spring, a day's plan begins in the morning. Breakfast is the most important meal, and breakfast should contain as much sugar, fat, protein, inorganic salts, vitamins, and dietary fiber as possible. This Polish medium bread contains milk, milk powder, eggs, butter, and high-gluten flour. After a long period of fermentation, it is easier to digest and absorb. It tastes fragrant and soft. It is the most enjoyable to eat directly! Children are the future and tomorrow. I sincerely hope that each of them can have a nutritious and energetic breakfast to prepare for the day's activities!
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Ingredients
Steps
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Mix 50g high-gluten flour, 50g water and 1g yeast powder, then refrigerate at low temperature for ten hours in advance
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After fermentation, add the remaining ingredients except butter and knead until smooth. Add butter and knead out a thin film. Place in a warm place to ferment until doubled in size
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I weighed it, it was about 450g, and divided it into three equal pieces of dough
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After the exhaust is rounded, take a dough and roll it out into an oval shape
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Roll it up from top to bottom
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After all three doughs are sorted, put them into a buttered toast box for the second fermentation
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When fermentation is about the same height as the mold, put it into the bottom layer of the oven and heat it at 170 degrees for 45 minutes. If the color of the upper layer is too heavy, cover it with tin foil
