1. Prepare all the ingredients, the yogurt needs to be thicker.
2. All ingredients except butter and salt are put into the noodle bucket of the chef's machine, and the principle of liquid first and then solid is followed. Yeast and sugar are placed in different corners.
3. Start the cook machine, mix the ingredients at low speed, and then increase the speed a little bit to beat the dough to a coarse film state.
4. Then add the softened butter and salt, start the cook machine again, and continue to beat until a stronger transparent film can be pulled out.
5. Simply gather the dough smoothly, put it in the fermentation box, and perform a fermentation.
6.
Fermentation is complete when the dough is about twice as big. (Dip a finger with a little flour and insert a hole. There is no shrinkage around the hole, the dough is just fermented)
7. Divide the dough into 3 equal parts, pat gently to exhaust, and put it in the fermentation box to relax for 20 minutes.
8.
Take out a piece of dough and simply arrange it into a long oval shape, roll it out, and pat it off if you find any bubbles.
9.
Turn it over, pull gently to arrange the rectangle, and roll it up from top to bottom.
10. After all the rolls are finished, cover again and let relax for 10 minutes.
11. After relaxing, take a rolled dough and roll it gently again. This time it will be longer than the last time. Turn it over again, arrange it, roll it up from top to bottom, pinch the opening tightly, and put it into the toast box.
12. Ferment in the oven at 38 degrees to seven to eight minutes full.
13. After preheating the oven for ten minutes, put the toast box in the lower layer of the oven, 3D hot air mode, and bake at 170 degrees for about 40 minutes. (The temperature and time are for reference only, the temper of each oven is different)
14.
After the baking is over, immediately take out the mold, shake it, release the mold, place it on a drying rack to dry to hand temperature, and seal it for storage.
Tips:1. Different brands of flour have different water absorption, and the liquid is adjusted according to the state of the dough.
2. The yogurt and whipped cream in the formula are relatively thick, and the liquid ratio needs to be adjusted according to the actual situation when making.
3. The brand and material of the toast box are different, and the baking time needs to be adjusted according to the usual situation of baking the toast.
