Ingredients
Polish species
High gluten flour
100g
water
100g
dry yeast
1g
main dough
High gluten flour
150g
fine sugar
20g
milk powder
10 grams
dry yeast
2 grams (or 5 grams of fresh yeast)
egg
35g
milk
55g
Salt
3 grams
butter
25g
fillings
Crispy sausage
8 roots
mozzarella cheese
Appropriate amount
Meat floss
Appropriate amount
salad dressing
Appropriate amount
ketchup
Appropriate amount
How to make Polish cheese and meat floss sausage buns
- Prepare the Polish seeds first, mix all the ingredients evenly one day in advance, cover with plastic wrap and let it rise at room temperature for about an hour, then refrigerate it in the refrigerator at about 5 degrees Celsius for 12 to 24 hours, and ferment until it forms a lot of bubbles.
- Make the dough: Put all the ingredients except butter (including all Polish varieties) into a chef’s machine. Knead evenly at slow speed and then turn to level 5 and knead until it expands and a thick film can be pulled out. At this time, add butter and knead until the fingerprint film can be pulled out. .
- Slightly round the kneaded dough and put it into the fermentation box for basic fermentation. Set it to 28 degrees and humidity 70, and ferment until it doubles in size.
- It looks fermented.
- Gently press the dough to deflate, divide into 8 equal portions, roll into balls and rest for 20 minutes.
- Take a piece of dough and roll it out.
- After turning it over, arrange it into a rectangular shape, thin the bottom edge, squeeze out the salad dressing, put on the meat floss, roll it up, and pinch the closing edge tightly, including both sides.
- Put the paper tray with the mouth closed downward, go to the fermentation box, set it to 35 degrees, humidity 80, and ferment for half an hour.
- After fermentation, apply a thin layer of egg liquid on the surface, press the sausage firmly into the middle, sprinkle mozzarella cheese on the surface, and finally squeeze on the salad dressing and tomato sauce. You can also sprinkle a little more chives. I omit it if I don’t have it at home.
- Bake in the middle rack of the preheated oven at 180 degrees for 18 minutes.
- It can be baked when you are satisfied with the coloring.
- Full of fillings, salty and soft, eating one is not enough~
