Ingredients
Polish variety: T55 flour
150g
Polish species: water
150g
Polish species: yeast
1g
Main dough: T55
250g
Main dough: Whole wheat flour
100g
Main dough: Sugar
30 grams
Main dough: Saltless butter
30 grams
Main dough: Walnuts. High melting point cheese
Moderate amount
Main dough: Salt
None
Main dough: water
230 grams
The method of making walnut cheese soft European buns
- Making Polish seeds: Mix 1:1 flour with water, a small amount of yeast, and stir evenly. Wrap it with cling film or cover it with a lid to keep it moist. After one day of rest, use it. The next day is a Polish species filled with bubbles.
- All ingredients, except for butter, are added together (including Polish seeds) and beaten until they form a ball. Then, add butter and beat until fully cooked. All ingredients of Meishanpin are added together with butter, and the kneading mode lasts for 50 seconds. Add butter and knead for three minutes.
- Sprinkle flour on the workbench. Pour the dough onto the workbench. Sprinkle powder on your hands and dough. Flatten with a shot. Add dried fruits, cheese or walnuts, and place them in the middle 1/3 Fold the right 1/3 to the center, and then fold the left 1/3 to the center. Repeat half an hour later. Do 3-4 times in total.
- After the last folding, rest the dough for 15 minutes, cut the dough, sprinkle flour, and transfer it to a baking tray. Preheat the oven to 220 degrees and turn on high and low heat. After 20-30 minutes of secondary fermentation, enter the oven. Bake for 20 minutes. Remove from the furnace and cool before cutting.
- After folding, the bread should have varying sizes of pores on the cut surface.
