波兰种之叉烧包

我们做波兰种，把40克高粉➕40克水与酵母混合，因为量比较少，所以酵母群的菌落培养很快就发酵到4倍大，室温2-3hours， put it in frozen and waiting

mixing all things look dough maker is working☝️🏼

until we can get a perfect gloves membrane.that's ok

put the dough into a big pot and ferment until become a huge dough.

after 1.5h ☝️🏼 use yr finger to poke it, if it can retraction be slowly that's fine

remove the dough, exhaust , divide 10 copies, seal with cling film standing about 15minutes to wake up.

pay attention to the temperature

roll out the dough,put in the stuffing

ferment once more

it's a llllllong moments

they look likes A snowball🤪brush with egg wash and bake in oven until the pastry is golden brown. 160℃ 25mins

the first one, be careful 🤲🏻It's too hot

u can buy some 👉🏼Packing Boxs for them wow,it's really delicious🤩