Polish meal bag

Overview

Because of the Polish seeds, the baked meal buns are sweet and soft, and they will still be soft the next day, making them a great breakfast.

Tags

• baking
• breakfast
• butter
• clear water
• egg
• high gluten flour
• sliced almonds
• sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 First, make the Polish seeds. Mix 80 grams of flour, 80 grams of water and 1 gram of yeast. Stir evenly. Seal and ferment until a honeycomb shape emerges from the dough.

2. 2 The fermented Polish seeds are just like this, with honeycomb inside.

3. 3 Put all the ingredients for the main dough except butter into the bread machine, add the Polish seeds into the bread machine together, and start the kneading program until it ends.

4. 4 After the dough kneading program is completed, add softened butter at room temperature and start the dough kneading program again until it ends. (Make the dough twice)

5. 5 The kneaded dough is fermented for the first time in a bread barrel until it doubles in size.

6. 6 Take out the fermented dough, flatten it and deflate it, divide it into 16 pieces, seal it with plastic wrap and let it rest for 15 minutes.

7. 7 Shape the relaxed dough into a ball and place it in a baking pan. Start the fermentation function in the oven and put in the dough for the second fermentation for about 40 minutes. (While fermenting, put a cup of warm water at the bottom of the baking pan to maintain a moist temperature for fermentation)

8. 8 Take out the second-raised dough and lightly brush it with a thin layer of egg wash.

9. 9 Sprinkle some almond slices. (Preheat the oven to 180 degrees in advance)

10. 10 Put the dough embryo into the middle rack of the oven and bake it at 180 degrees for 15 minutes.

11. 11 When the finished product comes out of the oven, while it’s still hot, brush a layer of liquid oil on the surface of the bread to brighten it up.

12. 12 Finished product. Very soft.