Exclusive Polish Cream Toast

Mix the Polish starter material evenly, cover with plastic wrap, and refrigerate to ferment.

First add water, light cream, and rice bran oil.

Add the Polish starter, high-gluten flour, and place salt and sugar in opposite corners, with the yeast buried in the flour. Start two kneading programs, and a thin gluten membrane can be pulled out.

Cover with a damp cloth and let it ferment in a warm place until it doubles or triples in size.

Take it out and knead it on the board to release the air, then divide it into 6 portions.

Take a portion, roll it into a ball, and then roll it out into a shape like a cow's tongue.

Roll up.

Do everything well, then relax for 10 minutes.

Roll it out long again, and add the raisins.

Roll up.

Finish everything, put it in the toast box for a second proofing.

The fermented toast loaf.

Brush with beaten egg, and sprinkle separately with desiccated coconut and black sesame seeds.

Place in the preheated oven on the middle-lower rack, bake with top and bottom heat at 175°C for 35 minutes.

Freshly baked bread, removed from the mold and placed on its side, sealed for storage after cooling.

The toast is rich in milky flavor, soft and stretchy, pretty good😋