[Steps of Polish Super Cotton Yogurt Toast, How to Make Polish Super Cotton Yogurt Toast Good]

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Polish Super Cotton Yogurt Toast

The prescription is suitable for 450g toast model. This one has a high water content and is not suitable for beginners to try!!!! I knead dough from a bread maker. It is estimated that it will be miserable at the beginning of hand kneading, but please stick to it. This toast is soft in tissue and white in skin (it's so white that it's going to glow). I really, really like it! Comrades, do it! Won't regret it!

Food Ingredients

Bread Head

high sugar-tolerant yeast 1g

high gluten flour 50g

Water 50g

Main Dough

high sugar-tolerant yeast 2g

high gluten flour 200g

Sugar 50g

Homemade sugar-free yogurt 100g

egg white 30g

Butter 30g

Salt 3g

Step

First make the starter, stir the starter material evenly, cover the plastic wrap and ferment it to a honeycomb shape, (look at the state regardless of the time, the state needs to be used immediately, otherwise it is easy to overferment and cause the dough to be too wet. If you need to refrigerate overnight in summer, it usually takes about two hours in summer).

In addition to butter and salt, put the ingredients in the order written in my recipe into the noodle container

combine ingredients other than butter and salt into a mass

Add butter to the expansion stage, knead and add salt

Continue with the surface until the full stage

For the first fermentation, place the dough in a warm place and send it to 2 to 2.5 times the size (about 30 degrees for an hour).

Poke it with a finger without sharp nails or a small stick without sharp nails, and it will not collapse or retract.

Exhaust, weigh, divide into three equal parts, round, cover with plastic wrap and wake up at room temperature for 15-20 minutes

Roll out

Roll up, stand upright

Instead of slacking, roll it out again (instead of unrolling) directly on the rolled-up look. If you want to wrap bean paste or sprinkle raisins, you can do it.

Roll up

Flush down, put into the mold

In a warm and humid environment of 35~38 degrees, send for 40 minutes to one and a half hours (time and temperature are for reference only, send to 2~2.5 times the size, need to pay attention to the secondary fermentation must not exceed 38 degrees)
My personal practice is: pour a cup of warm water into the baking tray at the bottom of the oven, put the bread in the mold of the grill on the penultimate layer, turn on the low-temperature fermentation function of the oven, and set the temperature to 37 degrees and 38 degrees for one hour.

Please pay attention to this step! each oven temper is not the same! Please according to their own oven temperature difference flexible baking! The baking time and temperature I have given here are for reference only: directly enter the oven without preheating, fire at 140 degrees and fire at 150 degrees for 35 minutes, without cover in the whole process, and the color is just right.