How to make Polish super soft milky toast

• 

  1.Mix the Polish yeast materials Put them together, stir evenly, ferment at room temperature for 8 to 12 hours, and refrigerated for more than 12 hours.

• 

  2.Except butter, put all the ingredients in order, liquid first, then Then add flour, put salt and sugar in the diagonal corners, make a hole in the middle and put yeast

• 

  3.Use a bread machine or chef's machine or hands to knead into a ball, and soften the butter at room temperature

• 

  4.Knead out the thick film that is not strong in the expansion stage, then add butter and continue kneading

• 

  5.Knead until completely, film, glove film

• 

  6.Then the dough can be refrigerated for fermentation, or placed in a container to ferment at room temperature or in the oven.Once fermented

• 

  7. Ferment until doubled in size and take out

• 

  8.Then continue kneading for a while to release the air

• 

  9. Divide evenly into three Equal parts or four parts

• 

  10. Cover with plastic wrap and let it rest for 10 minutes

• 

  11.Roll into ox tongue shape

• 

  12.Roll up

• 13.Roll it out and then roll it up
• 

  14.Put it in the toast box

• 

  15.For secondary fermentation in the oven, put a bowl of hot water to maintain humidity

• 

  16. Let it double in size, then take it out, brush the surface with milk, and then preheat the oven to 180 degrees for 10 minutes.Place in the oven at 175 degrees for 30 minutes, cover with tin foil after coloring.

• 

  17.After baking, remove from the mold while it is hot and let it cool completely p>

• 

  18.Be sure to let it cool before eating

• 

  19.Tear it with your hands and eat it super soft, not willing to slice it

• 

  20.It’s really soft and the milky flavor is super delicious