70% Medium Yogurt Toast～vegetable Oil Version
1.
Finished picture
2.
Mix the Chinese dough materials together, knead the dough and ferment to about three times the size;
3.
The state of the fermented dough is that there is obvious cellulite when it is peeled off by hand;
4.
The medium dough is torn into small pieces and mixed with the main dough materials except olive oil to form a smooth dough;
5.
Add olive oil and knead to the fully expanded stage;
6.
Cover with plastic wrap and ferment in a warm place to double the size;
7.
After the fermented dough is exhausted, it is divided into six equal parts, rounded up, and covered with plastic wrap to relax for about 20 minutes;
8.
Take a small dough, flatten it, roll it into an oval shape, roll it into a tube, complete each one in turn, cover with plastic wrap, and relax for 15 minutes;
9.
After the relaxation is over, take a small cylindrical dough, flatten it and change it into a rectangle, roll it into a pitch shape, and complete each one in turn;
10.
Pour into the toast mold;
11.
Cover with plastic wrap, put it in the oven, start the fermentation mode, put a bowl of hot water next to it, and ferment until the mold is eighty or nine minutes full;
12.
After the fermentation is over, put the lid on the mold, put it in the middle and lower layer of the preheated 175 degree oven, and fire up and down for 45 minutes;
13.
After being released from the oven, the mold will be demoulded, and it will be sealed and preserved after airing until warm;
14.
Finished picture
15.
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16.
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Tips:
1) Reserve liquid when kneading dough to prevent the dough from being too soft. 2) The temperature of the oven is adjusted according to the temperament of the oven.
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