Floss salad with hollow bread

Floss salad with hollow bread

Floss salad with hollow bread

Bread flour absorbs slightly differently, so please reserve 10 grams for use. Don't add it all at once
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: Poland
Keyword: Floss salad with hollow bread
Prep Time: 50 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 655kcal
Author: Jerry Ye


Polish species

  • 50 g high gluten flour
  • 50 g water
  • 0.5 g yeast


  • 200 g high gluten flour
  • 48 g egg
  • 35 g white sugar
  • 15 g milk powder
  • 60 g water
  • 2 g salt
  • 2 g yeast
  • 15 g butter


  • The Polish fermentation head is pre-fermented to fill with large, unbreakable bubbles. More than an hour in summer is enough, Polish species can be used as they are. If you do it one night in advance, you can put the refrigerator in the air bubble, you can take it out directly in summer
  • The main dough materials except yeast and butter, together with the Polish yeast head, are put into the bowl and stirred at low speed for several minutes until there are no dry powder particles. Shut down and wake up. Pay attention to cover with plastic wrap and wake up at room temperature for 20 minutes in winter and 30 minutes in the refrigerator at high temperature in summer. If possible, put the bucket into the refrigerator.
  • After waking up, add yeast to knead the dough until it is extended and add butter, and continue to knead until extended. The bread maker is basically done in about 30 minutes. The cooker is basically done in 10-15 minutes. I don't like kneading dough at high speed. Generally, I use 2 speeds for a chef's machine.
    After the kneading is finished, the hair is 1.5-2 times as large. If you can't judge whether the fermentation is in place, you usually poke a hole in the middle with your fingers. The hole does not retract and the dough does not leak.
  • Wipe the inside of the mold with butter
  • Pour the fermented dough on the table, first press the air with your fingers, and then roll it into thin slices. If it sticks, try not to use flour by hand. You can put some butter on the rolling pin.
  • Use a spatula to divide into small pieces at will
  • Lay a layer on the bottom of the mold first, be careful not to fill it, leave some sparse space
  • Sprinkle with floss. Don't be stingy, spread out
  • Squeeze the salad dressing and add some cranberries
  • Paving the second floor, leaving the same sparse space
  • Continue to sprinkle floss, squeeze salad dressing, and cranberry
  • The third floor is also paved, leaving five or six small dough. The fourth floor surrounds the chimney irregularly.
  • Sprinkle a bit of floss, cranberry, 60-70% humidity at 36 ° C. When you're almost ready, go to the preheat oven. 160 ° C.
  • Finish, apply some egg liquid to the exposed noodles (beat with water)
  • The upper and lower tubes are 160 ° C, the bread is placed on the bottom layer, and baked for 45-50 minutes. Cover the tin foil around 15. Prevent the surface from being over-deeply roasted and the floss being roasted.
  • After leaving the oven, let the chimney cool down online
  • After 10 minutes, turn the bread over the table and remove the chimney. If it is a little sticky, you can cut it around the chimney for one week with a stripper.
  • Remove the chimney and turn it over, let it cool down on the net


It's simple and delicious. 100% successful


Nutrition Facts
Floss salad with hollow bread
Amount Per Serving
Calories 655 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 113mg38%
Sodium 507mg22%
Potassium 133mg4%
Carbohydrates 109g36%
Fiber 4g17%
Sugar 20g22%
Protein 22g44%
Vitamin A 387IU8%
Vitamin C 1mg1%
Calcium 82mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThinkRecipe

One thought on “Floss salad with hollow bread

Leave a Reply

Your email address will not be published.

Recipe Rating