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1
The Polish seeds are made one day in advance, 50 grams of high-gluten flour + 50 ml of water + 0.5 grams of high-sugar resistant yeast, stir evenly, seal and ferment at room temperature for 2 hours and refrigerate for 12 hours. -
2
Weigh all the ingredients into the dough mixing bucket except butter (including Polish seeds). -
3
Turn the mixer to 2 to form a dough, then turn to 4 to beat into a rough mold (about 8 minutes). -
4
Add softened butter at low speed and beat the butter into the dough, then turn to speed 6 and beat into a glove mold (about 8-10 minutes). -
5
Use a folding method to organize the dough into a round shape, cover it and seal it for fermentation. -
6
The fermented dough will increase 1.5-2 times in size. Press a hole with your fingers to see if it does not collapse or shrink. It is ready to ferment. -
7
Press the dough lightly to deflate the dough, divide it into six equal parts, arrange it into a round shape, cover it with plastic wrap and let it rest for ten minutes. -
8
Take out a piece of dough, roll it into an oval from top to bottom, turn it over, and press the lower part of the dough to prevent it from sliding. -
9
Roll it up from top to bottom, seal it, and roll it into a long strip. -
10
Complete all of them in sequence, put them into the baking tray, and ferment the oven at 35°C for about 1 hour. Add a cup of water to increase the humidity. 
11
The bread that has been fermented twice will become lighter and larger. Press lightly and spring back. Brush with egg wash and sprinkle with white sesame seeds.-
12
Preheat the oven in advance and bake at 180°C for 18 minutes. Cover with tin foil according to the coloring of the bread for the last five minutes. -
13
The bread is soft and fragrant. Cut it open and stuff it with chicken steak, sausage, bacon, cheese, whatever you like. It’s great! -
14
After the baked bread has cooled down, it can be placed in a sealed bag and stored.
Tips
1. The weather is still relatively hot in August. It is recommended to put the mixing bucket and mixing hook in the refrigerator for 30 minutes before use. Use refrigerated milk or water and eggs. Lower the mixing temperature to prevent the yeast from fermenting and losing activity in advance. If conditions permit, You can buy ice bucket bags.
2. Each brand of flour has a different water absorption rate. You can reserve 10-20 ml of liquid in advance and add it according to the softness and hardness of the dough.
3. Pay attention to the overall mixing time not exceeding 20 minutes.
4. Store the uneaten bread in the refrigerator or freeze it. After being refrigerated, the bread is not soft when you take it out. It still feels a little hard. Don’t worry. The bread will become soft after it warms up. If you are afraid of the cold, cut it in a pan and heat it before eating. Down.