Dried Fruit Yogurt
1.
Put all the ingredients of the dough into the bread machine and knead the dough to a smooth and delicate film state, and then ferment until the dough is twice as large. This picture is what I used to make the buns today 😄 I forgot to shoot yesterday
2.
The process of fermentation comes to do invagination. Whisk the cheese until it is fluffy, then add walnut diced and dried tomatoes or your favorite dried fruit with some matcha powder. Add color
3.
Mix well and set aside
4.
Take out the fermented dough to exhaust. Also today's picture
5.
Divide into six equal-sized doughs and let loose for 10 minutes
6.
Roll out the loosened dough into a round piece
7.
You can also roll out a long piece and place it inward and roll it up. Squeeze the closing and the edges! Otherwise it will burst out!
8.
Organize it and put it on a baking tray lined with greased paper
9.
It’s all done, and it will be fermented to the dough twice as big
10.
Fermentation is good and sprinkle some flour! not too much! I just sprinkled too much! Preheat the oven to the upper and lower fire 220, and bake the middle layer for 20 minutes.
11.
Take it out and let it cool and you can start eating
12.
Eat eat
13.
Eat
14.
very chewy
Tips:
It can be done by half with fewer staff! If you can't finish it, put it in a fresh-keeping bag and seal it for storage! Can be left for a long time! You can also bake for a few minutes before eating
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