Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor.

Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor.

Overview

Today I used the Polish method to make condensed milk bread, which is easy to expand and stringy, super soft, full of milky flavor and delicious after one bite.

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Ingredients

Steps

  1. Make the Polish starter the night before. Add 50 grams of high-gluten flour, 50 grams of water, and 1 gram of yeast. Stir together until there is no dry powder. Ferment at room temperature (around 25°C) for half an hour, then transfer to the refrigerator for 1 night.

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 1

  2. The fermented Polish starter will have small bubbles on the surface and many mesh pores in the internal tissue. It will not smell sour and is ready when it has risen to 3-4 times its original size.

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 2

  3. We put 270 grams of high-gluten flour, Polish starter, 30 grams of milk powder, 20 grams of white sugar, 4 grams of yeast, 30 grams of condensed milk, 150 grams of milk, and 1 egg, and put them together directly on the chef's machine and started stirring.

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 3

  4. Stir for about 10 minutes until a rough film forms, then add 3 grams of salt and 25 grams of unsalted butter that has been softened evenly at room temperature, and continue stirring.

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 4

  5. After stirring for about 15 minutes, you should be able to form a thin glove film.

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 5

  6. Take out the dough, roll it into a ball, wrap it in plastic wrap, and let it ferment at room temperature for about 50-70 minutes.

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 6

  7. Ferment until doubled in size.

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 7

  8. Take out the fermented dough, deflate it, and divide it evenly into 8 portions.

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 8

  9. After each piece of dough is rounded, wrap it in plastic wrap and let it rest for 10 minutes.

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 9

  10. Brush a layer of butter inside the 8-inch round mold to prevent sticking.

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 10

  11. Take a separate piece of dough and flatten it with your hands.

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 11

  12. Fold the dough inside.

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 12

  13. Then round it again.

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 13

  14. Arrange in mold.

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 14

  15. Place in the oven for secondary fermentation. The oven temperature is 35℃, the humidity is 80℃, ferment until 1.5-2 times in size (note: put a bowl of hot water in the oven to help fermentation)

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 15

  16. After fermentation, take it out and brush a thin layer of milk or egg liquid on the surface.

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 16

  17. Preheat the oven to 170°C, put the bread in, and bake for about 30 minutes (pay attention to the coloring of the surface during baking and cover it with a piece of tin foil to prevent the surface from being too burnt.)

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 17

  18. After taking it out of the oven, shake it to release the heat inside, then use a demoulding knife to scrape around the edge, then remove it from the mold and let it cool. Brush a layer of butter liquid on it while it's still hot to make it look better.

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 18

  19. Polish condensed milk bread, complete O(∩_∩)O

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 19

  20. Full of milky flavor, soft and silky, and has a good taste.

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 20

  21. When it's fresh from the oven, tear it off into a piece while it's still hot. It will taste so soft and sweet.

    Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. step 21