Chinese Yogurt and Honey Toast
1.
The medium-type dough and the main dough materials that have been fermented in advance are ready;
2.
Production of medium-type dough: Mix the above-mentioned materials together and knead it into a smoother dough. It is best if you can knead a flexible transparent film. The Mongolian cling film is fermented at room temperature for one hour and then moved to the refrigerator for low-temperature fermentation. 7 -14 hours; if you are in a hurry, you can leave it at room temperature to ferment for about 3 hours. When the dough is twice the original size, lift the dough to have a long drawing and even pores;
3.
Put all the ingredients except butter into the bread bucket. Because the water absorption of flour is different, the consistency of yogurt and honey is also different according to the brand, so reserve 10-20 grams of milk. Adjust the amount according to the state of the dough. Use mine The dough kneaded by the formula is very soft, so adjust the amount of liquid according to the actual situation and your own acceptance;
4.
Put the bread bucket into the Dongling 6D bread machine, start a kneading program for 10 minutes, after the materials have formed a dough and the thick film can be pulled out, add butter, and continue to knead for 18 minutes;
5.
After the dough is smooth, delicate and moisturized, pull a piece of dough on your hand to hold up a transparent and elastic film, the kneading is over;
6.
Take out the stirring rod, round the dough, cover with a damp cloth to prevent the surface of the dough from drying out, close the outer cover, select the "fermentation" program for 60 minutes, and adjust the time according to the actual state of the dough;
7.
When the dough is 2-2.5 times the original size, dip your fingers in a little flour and poke a hole on the top of the dough without collapsing or shrinking, and fermentation is successful;
8.
Pour the dough on the kneading mat, pat it lightly to exhaust, weigh and divide into 6 equal parts, knead round, cover with plastic wrap and relax for 10 minutes;
9.
Take a loose dough and roll it into a rectangular shape; the loose dough can be rolled into any shape you want. If you roll it back, it means that the looseness is not enough. You can extend it for a few more minutes;
10.
Roll up into a roll from top to bottom, and relax the cling film for another 10 minutes;
11.
Take a dough roll and roll it into a beef tongue shape with the seal facing upwards, and roll it into a roll from top to bottom, with two and a half turns;
12.
Put the rolled noodles in a 450g toast box in turn, and place them in a warm and humid place for secondary fermentation. I put them in the oven and use the fermentation function to ferment;
13.
When the dough reaches 8 minutes full, cover the toast cover and the oven starts to preheat 190 degrees;
14.
Put the green body into the preheated oven, make it in the middle position of the oven, heat up to 180 degrees, lower the heat to 190 degrees, 35 minutes, the toast box is shaken twice from the back of the oven, demoulded, and placed on the rack When it is aired to hand temperature, put it into a bag and seal it, and it can be eaten directly by hand or sliced for consumption or further processed.
15.
The toast is very soft!
Tips:
1. The water absorption rate of different brands of flour is different, and the concentration of yogurt and honey are also different, so when kneading the dough, you can reserve 20 grams of milk, and adjust the liquid volume according to the state of the dough;
2. The baking time and temperature are adjusted according to the material of the oven and mold;
3. Put the toast in a bag and store it at room temperature. Don't put it in the refrigerator, which will accelerate the starch aging.
