A bowl of flour and a bag of milk make toast, which is soft and elastic. How?

A bowl of flour and a bag of milk teach you to make toast at home, which is soft and elastic! ?

Toast has always been called the difficulty in bread making. I tried the bread in the baking book one by one, and found that making bread is not complicated except that it takes a lot of time, compared with cake. Those baking books only have ordinary fermentation methods, and there is no mention of Polish fermentation. When I saw this way from the Internet, I immediately understood: Polish seeds can germinate yeast in more than ten hours with the same amount of water and flour. Isn't this the flour fertilizer used by China people to steam steamed bread for flour? The so-called Polish seed is to make flour fertilizer first. I see, it's too simple. Chinese and western cultures can be interlinked. ?

The swelling power of Polish seeds is quite strong, which makes the dough more fully fermented, with higher water content, better texture and taste, crisp outside and soft inside, and excellent drawing effect. Very easy to operate. If you want to be a friend who can draw toast, you can try this kind of leaven. This kind of tissue really feels like cotton wool, layer by layer. Eating while tearing is very enjoyable! You can eat the whole one without any jam! ?

This secondary separation operation seems to take a long time, but I think it is especially suitable for office workers: make the starter before going out in the morning and start at home at night.

My recipe reduces the amount of sugar, does not put eggs, increases the amount of milk, and makes bread whiter.

Polish toast? 450g toast box, 2 slices, 170 degrees for 40 minutes.

Polish yeast: high flour100g, water100g, and yeast 2g.

Main dough: 440g high-gluten flour, 30g milk powder, 1 200g milk, 60g fine sugar, 5g salt, 4g yeast, 30g butter and 2g bread improver.

1. Put the materials fermented in Poland into the bread machine, stir well and turn off the heat. Normal temperature fermentation 10 hour. The fermentation state of Polish yeast seeds is a state of many small bubbles and many bee holes.

2. Put the ingredients except butter in the main dough into the bread machine and start the bread machine with Polish yeast? Face file? Add butter and knead until the procedure is over. Turn off the toaster. When the toaster is heated, it will block the gluten. Take out the dough and put it in a large pot for natural fermentation. Do I have to cover it?

3. When the dough is fermented to 2-3 times its original volume, take out the dough, exhaust it, divide it into 6 parts on average, and roll the plastic wrap to relax 15 minutes. ?

4. Roll the dough into an oval shape, roll it up from top to bottom, and put it in a toast mold with the mouth facing down. ?

5. Put it into the oven for secondary fermentation for 60 minutes. If there is no fermentation stall in the oven, it is ok to put it in a warm and humid place. After 8 minutes, it is sent to the mold. Put the lid on.

6. Send it to the lower layer of the preheated 170 degree oven and bake for about 40 minutes.