Floss salad with hollow bread

Bread flour absorbs slightly differently, so please reserve 10 grams for use. Don't add it all at once

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Course: Breakfast

Cuisine: Poland

Keyword: Floss salad with hollow bread

Prep Time: 50

Cook Time: 30

Servings:

Calories: 655kcal

Author: Jerry Ye

Ingredients

Polish species

50 g high gluten flour
50 g water
0.5 g yeast

dough

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

Instructions

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