Name: [sichuan] Bread and Yogurt Bars
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 50g Low-gluten flour; 135g milk; 65g egg; 30g Sugar; 3g yeast; 2g salt; 25g butter; 1 cup Old yogurt; 12 Red cherry tomatoes; 12 Yellow cherry tomatoes

[sichuan] Bread and Yogurt Bars

1. Prepare raw materials: high-gluten flour, low-gluten flour, milk, 50g egg liquid, sugar, yeast, and salt are put into the bread bucket; butter and hot dog molds are ready;

2. Stir the materials in the bread bucket with a spatula evenly, put them in the bread bucket after 30 minutes, turn on the power, and start the "kneading" program;

3. After a "mixing noodles" procedure is over, put in butter; perform another "mixing noodles" procedure;

4. After the "kneading" program is over, start the "fermentation" program; increase the dough to twice its size;

5. Take out the dough, press and exhaust, and divide into 8 small doughs; round them separately, cover with plastic wrap and relax for 15 minutes;

6. Take a dough and roll it out; thin the bottom edge;

7. Roll up the dough and close the thin bottom edge;

8. Place the mouth down;

9. Put the finished hot dog embryo in the hot dog mold and cover it with plastic wrap;

10. Put the mold in the middle of the oven, put two bowls of boiling water at the bottom of the oven, turn on the oven, and start the "fermentation" program;

11. Take out the fermented hot dog embryo;

12. Preheat the oven up and down at 180 degrees, and set the baking time to 20 minutes;

13. Brush the hot dog embryos with egg liquid, and sprinkle some of the hot dog embryos with white sesame seeds;

14. After preheating the oven at 180 degrees, place the mold in the middle of the oven and bake for about 20 minutes; after the bread is colored, cover with tin foil;