What do you want to eat for breakfast? Simple breakfast small round bread polacca

This is when I traveled to Europe in July 2019 (there was no epidemic at that time, when can I travel once again?), I ate the local specialty small round bread pollack in Budapest, Hungary.

This small bread, I have not found the exact Chinese name, the information I found generally called it "Hungarian small round bread", it can be made in a variety of flavors.

Pollack is a savory little round bread that locals like to have for breakfast. When I came back, I tried making it myself a few times and it was a hit and miss, I had it for breakfast for a long time. It's so easy to make! The taste is very pleasing to the eye, and I can't get tired of eating all the flavors I try.

Try it, you will love it.

[sagacious

Ingredients: 200g medium gluten flour, 50g milk, 3 dry yeast (high sugar resistant), 2 granulated sugar (can be omitted), 40g eggs (whole egg wash), 75g butter, 50g sour cream, 5 salt, 50g hard cheese (chopped or shredded)

Topping: 1 egg yolk

Most of the ingredients in the ingredients are relatively common. A note: Try to use high sugar resistant yeast (or bread-specific yeast) for the dry yeast. Although this recipe is almost sugar-free, the higher butter and salt content will likewise make it difficult for regular yeast to ferment, and fermentation will be more stable with high-sugar tolerant yeast.

Two other ingredients, hard cheese, and sour cream, which you may have questions about, are described separately.

Hard cheese is a category of cheese with many varieties, you can choose the most common Cheddar Cheese, or Em mental Cheese (also known as Swiss Big Hole Cheese), or other hard cheeses.

They are characterized by their relatively low water content and hard cheese. They can be finely grated or shredded. Like we usually do cheesecake kind of cream cheese (Cream Cheese), belong to the soft cheese, the press can feel soft, this is not suitable for ha.

Sour cream. It is the thin cream (light cream) after fermentation. The relationship between it and light cream is similar to the relationship between yogurt and milk.

Sour cream is not common in China but can be bought in supermarkets, or boutique supermarkets.

If you really can't buy sour cream, you can use the following method instead: add 15 grams of freshly squeezed lemon juice to 100 grams of light cream. Stir well and let it stand for a few minutes, then the cream will solidify. Stir the cream again and it is ready to use. Note, however, that this is only a substitute with a texture and sour taste similar to sour cream, it is not fermented and differs from real sour cream.

Once the ingredients are sorted out, you can start making it

Heat milk in the microwave until slightly warm (about 35℃), and add dry yeast and sugar to the milk. Stir well and let it stand for 10 minutes.

Take another large bowl and mix flour, softened butter, sour cream, egg wash, chopped cheese, and salt, and pour yeast milk into the bowl.

Mix well with a spatula. After it is completely mixed, you get a sticky-looking dough.

Knead the dough thoroughly with your hands for 2-3 minutes. Make the dough smooth and not sticky. This dough does not require much effort to knead. The dough is very soft, but it does not stick to your hands after kneading.

Cover the dough with plastic wrap and let it ferment at room temperature (25°C) for 1 hour.

After fermentation, the dough will be bigger and you can see the honeycomb inside when you pull it apart.

Sprinkle a thin layer of dry flour on the board. Place the dough on the board and flatten it with the palm of your hand. Press the dough into a sheet about 1.5 cm thick.

Use a knife to make a fine interlocking grid pattern on the surface of the dough sheet.

Use a brush dipped in egg yolk to brush the surface of the dough sheet. A thin layer is sufficient.

You can also brush with the egg wash, but the egg yolk will give it a darker color.

Using a 3.5cm diameter round cutter, cut out small rounds of dough. The dough may be sticky, so grease the walls of the cutter to prevent it from sticking. The cut edges can be kneaded again and the process repeated.

Place the dough on a parchment-lined baking sheet.

Preheat the oven to 220°C. Place the baking sheet in the middle of the oven and bake for 12 minutes or until the top is golden brown.

Please adjust the baking time according to the actual situation, do not overtake.

If you don't have a round cutter, you can also take the dough and flatten it like a regular scone, cut it into small triangles, brush the surface with egg yolk and bake. But then you can't call it sagacious.

After the oven, the small round bread can be eaten while it is still hot, the taste is superb! It is very delicious with a crispy exterior and soft interior.

Once cooled, it can be stored in an airtight box and consumed within 3 days. If you want to keep it for a long time, you can put it in the freezer for 2 months. Bake in the oven at 150°C and reheat before serving.

Can sagacious be made into other flavors? Of course, you can! Here are two for your reference.

Black sesame sagacious.

Use 50 grams of fried black sesame seeds, grated instead of cheese.

Black pepper is sagacious.

Use 7 grams of freshly ground black pepper instead of cheese.

Make the dough in the same way and you're done!

You can also get creative and make more flavored pollack, such as adding spices like rosemary, nuts like pumpkin seeds and walnuts, or diced ham (there is also a traditional local flavor with lard drippings). pollack is a savory snack, as long as the ingredients added are not too contrasting.

Flatten, draw a grid, and cut the dough out of the mold.

It's easy to make different flavors of sagacious.