Introduction
I've made this Polish Original Toast recipe many times without fail, and today I added 20 grams of cream cheese to make this bread even softer and chewier. If you like it, you can try it!
Ingredients
Polish seed Kingsford Japanese toast flour: 70g, water: 70g, yeast: 2g, main dough Kingsford Japanese toast flour: 200g, eggs: 2, milk: 70ml, sugar: 20g, salt: 2g, yeast: 3g, butter: 30g, cream cheese: 20g.
Steps
Step 1: Let's make the seed dough, add 2g of yeast to 70g of flour and 70g of water, stir directly with chopsticks until no yeast particles can be seen, cover with plastic wrap and ferment.
Step 2: Ferment at room temperature or in the refrigerator, when bubbles or air holes appear on the surface of the liquid seed, and the interior is full of large honeycomb, it is ready, the Polish seed depends on the state, not on the time.
Step 3: Put the fermented Polish seed leavener into a container with all the ingredients of the main dough except butter and cheese.
Step 4: Use a spatula to turn and mix well to form a floc, then knead the dough under your hands.
Step 5: Place the dough on a board and start kneading using a scrubber's technique.
Step 6: After about 10 minutes, take a small piece of the dough and hold it out so you can see a rough film appear.
Step 7: Add butter and cheese and knead until fully incorporated.
Step 8: Start kneading the dough by wrestling and folding, this process will take about 15 minutes.
Step 9: Take a small piece of the dough and open it up, you can see a very thin glove film, so the dough is ready.
{Step 9: Take a small piece of dough and spread it out to see a thin glove film.}
Step 10: Knead the dough into a smooth ball, put it into a container, cover with plastic wrap and let it ferment at room temperature.
Step 11: Poke a hole in the dough with your index finger dipped in flour, if it doesn't shrink or collapse, the dough is ready to ferment.
Step 12: Knead and deflate the dough on a board. Sprinkle a little flour on the board to prevent it from sticking.
{Step 12: Place the dough on the board and knead to deflate.}
Step 13: Divide the dough into three equal portions, knead and cover with plastic wrap for 15 minutes.
Step 14: Take a piece of the dough and roll it out into a rectangular shape with one thin end.
Step 15: Roll up the dough from the other end and pinch it tightly, preferably light side down.
Step 16: Once all three are done, let them rest for 15 minutes.
Step 17: Repeat the rolling out and rolling up steps again.
Step 18: When all are done, put them into the toast box.
Step 19: Transfer to Fager Steam Oven and ferment for 40 minutes at 35℃, that's about 8 minutes full of the toast box.
Step 20: Brush the surface with egg wash.
Step 21: Preheat the oven at 180 degrees for 5 minutes, then bake at 170 degrees for 35 minutes at 180 degrees. Observe the coloring in the middle of the baking process, and cover with plastic wrap to prevent the coloring from getting too heavy.
Step 22, time to take out, creamy, sweet, soft and silky Polish original flavor toast is ready, breakfast is not a choice.
Step 23: Take a look at the internal organization, very soft and silky, can be torn to paper-thin.
Step 24: The finished product!
