How to make Polish condensed milk bread

Posted in Baking recipes

  • Polish species Condensed milk bread, easy to expand and stringy, soft in the mouth and full of milky flavor. Steps: 1

    1

    Make the Polish starter the night before. Add 50 grams of high-gluten flour, 50 grams of water, and 1 gram of yeast. Stir together until there is no dry powder. Ferment at room temperature (around 25°C) for half an hour, then transfer to the refrigerator for 1 night.

  • Polish species Condensed milk bread, easy to expand and stringy, soft in the mouth and full of milky flavor. Steps: 2

    2

    The fermented Polish starter will have small bubbles on the surface and many mesh pores in the internal tissue. It will not smell sour and will rise to 3-4 times its original size. alright.

  • Polish species Condensed milk bread, easy to expand and stringy, soft in the mouth and full of milky flavor. Steps: 3

    3

    We put 270 grams of high-gluten flour, Polish starter, 30 grams of milk powder, 20 grams of white sugar, 4 grams of yeast, 30 grams of condensed milk, 150 grams of milk, and 1 egg. Put it directly on the chef's machine and start mixing.

  • Polish species Condensed milk bread, easy to expand and stringy, soft in the mouth and full of milky flavor. Steps: 4

    4

    Stir for about 10 minutes to form a rough film, then add 3 grams of salt and 25 grams of unsalted butter that has been softened evenly at room temperature, and continue stirring.

  • Polish species Condensed milk bread, easy to expand and stringy, soft in the mouth and full of milky flavor. Steps: 5

    5

    Stir for another 15 minutes or so, and you should be able to form a thin glove film.

  • Polish species Condensed milk bread, easy to expand and stringy, soft in the mouth and full of milky flavor. Steps: 6

    6

    Take out the dough, roll it into a ball, wrap it in plastic wrap, and ferment at room temperature for about 50-70 minutes.

  • Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. Steps: 7

    7

    Ferment until doubled in size.

  • Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milky flavor. Steps: 8

    8

    Take out the fermented dough, deflate it, and divide it evenly into 8 portions.

  • Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milky flavor. Steps: 9

    9

    After each dough is rounded, wrap it in plastic wrap and let it rest for 10 minutes.

  • Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milky flavor. Steps of making: 10

    10

    Brush a layer of butter on the inside of the 10-8-inch round mold to prevent sticking.

  • Polish species Condensed milk bread, easy to expand and stringy, soft in the mouth and full of milky flavor. Steps: 11

    11

    Take a piece of dough separately and flatten it with your hands.

  • Polish species Condensed milk bread, easy to expand and stringy, soft in the mouth and full of milky flavor. Steps: 12

    12

    Fold the dough inward.

  • Polish species Condensed milk bread, easy to expand and stringy, soft in the mouth and full of milky flavor. Steps: 13

    13

    Then round again.

  • Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. Steps: 14

    14

    are arranged in the mold.

  • Polish species Condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. Steps: 15

    15

    Place in the oven for secondary fermentation. The oven temperature is 35℃, the humidity is 80℃, ferment until it is 1.5-2 times larger (note: put a bowl of hot water in the oven to help fermentation)

  • Polish species Condensed milk bread, easy to expand and stringy, soft in the mouth and full of milk flavor. Steps: 16

    16

    After fermentation, take it out and brush a thin layer of milk or egg liquid on the surface.

  • Polish condensed milk bread, easy to expand and stringy, soft in the mouth and full of milky flavor. Steps of making: 17

    17

    Preheat the oven to 170°C, put the bread in, and bake for about 30 minutes (pay attention to the surface during baking and cover it with a piece of tin foil to prevent the surface from being too burnt.)

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  • Polish species Condensed milk bread, easy to expand and stringy, soft in the mouth and full of milky flavor. Steps: 18

    18

    After taking it out of the oven, shake it to release the heat inside, then use a demoulding knife to scrape around the edge, then remove it from the mold and let it cool. Brush a layer of butter liquid on it while it's still hot to make it look better.

  • Polish species Condensed milk bread, easy to expand and stringy, soft in the mouth and full of milky flavor. Steps: 19

    19

    Polish condensed milk bread, complete O(∩_∩)O

  • Polish species Condensed milk bread, easy to expand and stringy, soft in the mouth and full of milky flavor. Steps: 20

    20

    Full of milky flavor, soft and silky, and has a good taste.

  • Polish species Condensed milk bread, easy to expand and stringy, soft in the mouth and full of milky flavor. Steps: 21

    21

    When it is freshly baked, tear off a piece while it is hot. It will taste so soft and sweet.

Tips

1. Each brand of flour has different water absorption. You can add it as appropriate according to the water absorption of the flour.
2. After the baking surface is colored, cover it with a piece of tin foil to prevent the surface from being too burnt.
3. When freshly baked, brush a layer of butter while hot to make it look better.