Health benefits
Butter: low protein
Ingredients
High-gluten flour ( 230g ) | Water ( 105g ) |
Milk powder ( 10g ) | Salt ( 2 grams ) |
Brown sugar ( 35g ) | High sugar resistant yeast ( 1.5g ) |
Old noodles (Polish starter) ( 105g ) | Butter ( 25 Grams ) |
Brown sugar (wrapped into the filling) ( appropriate amount ) |
One-time fermented brown sugar toast*Polish starter How to make
1. A large collection of ingredients.
For the method of making old noodles, please refer to my previous recipe of "Polish Sourdough Meal Packs", which is very detailed.
2. First, use 105 grams of boiling water to completely melt the brown sugar and let it boil.
3. and other liquids are reduced to about 40 degrees, and the salt, Add milk powder and high-sugar-tolerant yeast to the brown sugar liquid, stir well, and let it sit for about 3 minutes until the yeast starts to become active.
4.This is my Polish starter, it has been placed After two days, I can smell a very strong and unique smell, which is super tempting.
5. Combine 105 grams of old dough starter and high-gluten flour Pour in the liquid and start kneading.
6. After kneading the dough, wrap in 20 grams of butter.Continue kneading the dough until a glove film comes out, which will take about 20 minutes.
For the method of kneading glove membrane by hand, please check out my recipe "NN teaches you how to knead glove membrane step by step".
7. Knead out the glove film and it will not break.It has been If it is qualified, the dough can make very soft toast.
8. Divide the dough into three equal portions and cover with plastic wrap , let them rise for 5-10 minutes.
There is no need for secondary fermentation, because the Polish starter has been fully fermented, so here we directly shape it, ferment it once, and then bake it.
9. Take out the small dough, deflate the dough separately, and Roll out the big bubbles inside.
10. Then wrap in a layer of brown sugar, preferably If the grains are larger, the finished product will burst into pulp after baking.
11. Put the three rolled little fat men into the spit In the mold, fermentation can begin.
12.Put a bowl of boiling hot water in the oven , close the oven door to ferment.
Changing the boiling water two or three times during this period can speed up the fermentation.
13. It will be sent to about nine points full, which will take about 50 minutes.time,
Preheat the oven to 180 degrees in advance, then close the lid and start baking.
14. Bake for 35 minutes, then remove from the mold immediately and place After the bread is completely cooled, seal it in a bag and store it.
Tips
1.The three-energy gold brick toast box I use is very resistant to high temperatures and will not form a thick and hard crust even after being baked for a long time.If you use an ordinary toast mold, please lower the oven temperature and baking time.After the toast is colored, it needs to be covered with tin foil.
2.This toast bread has a high sugar content, so you must use high-sugar-tolerant yeast.The yeast for ordinary steamed buns will not work.
3.As long as the dough is kneaded in place and the glove film is removed, the finished toast will be absolutely soft and silky.
4.Adjust the baking temperature and duration according to your own oven.
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