Crispy Yogurt Bread
1.
Pour yogurt, corn oil, and eggs into the bread machine first, leave a little bit of egg liquid, and finally brush the surface for use
2.
Pour in flour, sugar, salt, yeast, corn oil
3.
Start a kneading program, pull out the non-breakable membrane, and ferment for one hour
4.
Fermented
5.
Vent the dough
6.
Divide into six parts, relax 15 points
7.
After relaxing, take a portion and roll it into an olive shape
8.
Put it on the baking tray and put it in the oven
9.
Now prepare some crispy grains
10.
The bread dough is ready, now preheat the oven
11.
Brush with egg wash, sprinkle with crispy grains
12.
In the middle of the oven, bake at 180 degrees for 20 minutes
Tips:
1. Use thick yogurt, but each brand is different, so don't add it all at once, pour about 150 first, and then add it slowly;
2. The ratio of crispy grains: butter, white sugar, low powder 1:1:2.5, after the butter is softened and beaten, add white sugar and beat well, add low powder and knead into granules;
3. Adjust by yourself when baking. I like dark bread, so I bake it longer. If you don't like the dark color, you can cover it with tin foil.
