波兰种之叉烧包

因为看到厨房里有新鲜猪肉，昨天的波兰种面包已经吃完了，想着再做一波叉烧包吧~
因为是真的放隔夜都很软很软又很香香，所以这个方子我真的是做了一次就熟记于心。真，超简单。

用料  

波兰种之叉烧包的做法  

1. 我们做波兰种，把40克高粉➕40克水与酵母混合，因为量比较少，所以酵母群的菌落培养很快就发酵到4倍大，室温2-3hours， put it in frozen and waiting

2. mixing all things
   look
   dough maker is working☝️🏼

3. until we can get a perfect gloves 's ok

4. put the dough into a big pot and ferment until become a huge dough.

5. after 1.5h ☝️🏼
   use yr finger to poke it, if it can retraction be slowly that's fine
   

6. remove the dough, exhaust ,  divide 10 copies, seal with cling film standing about 15minutes to wake up.

7. pay attention to the temperature
   

8. roll out the dough,put in the stuffing

9. ferment once more

10. it's a llllllong moments
    

11. they look likes A snowball🤪brush with egg wash and bake in oven until the pastry is golden brown.
    
    160℃
    25mins

12. the first one, be careful 🤲🏻It's too hot

13. u can buy some 👉🏼Packing Boxs for them
    
    wow,it's really delicious🤩

小贴士

波兰种嫌麻烦可以提前一晚上做哦，第二天用，真的超级好吃又柔软