Toast with Yogurt
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In order to make it easier for everyone to read the ingredients more clearly, I will write down the recipe here. Middle-seed ingredients: 1 egg, 260 grams of high-gluten flour, 3.5 grams of yeast, 55-60 grams of milk, 133 grams of homemade unsweetened yogurt, main dough Ingredients: 2 grams of salt, 30 grams of sugar, and 23 grams of butter. First put the yogurt, eggs, high-gluten flour, and yeast in the middle kind of dough into the bread bucket. When the milk is being stirred, add it while stirring, increase or decrease as appropriate according to the water absorption of the flour. Then select the dough button (Tips: It’s cold now. If the yogurt is just taken out of the refrigerator when making bread, it’s best to pour the yogurt into a bowl, and then heat the bowl with insulated water to make the yogurt Just a little bit of temperature. If it’s hot, you don’t need to do this)
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The reconciled dough is fermented in the bread machine until it is doubled
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For the fermented dough, dip your fingers in the dry powder and poke a hole in the dough. The hole does not shrink and the surrounding area does not collapse, which means the fermentation is successful.
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Then the fermented dough is shredded into pieces and thrown into the bucket, and then the salt and sugar are also added to it. Select the Kneading button. (If the dough feels so wet after the first fermentation is finished that it sticks to your hands and can’t be kneaded into shape, just add a little bit of flour when you start mixing for the second time, about 5-10 grams. .)
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After stirring for 3 minutes, press the pause button, add butter, and continue stirring.
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Stir until you can pull out the hand mask
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Divide the stirred dough into three equal parts, then cover with plastic wrap and let stand for 15 minutes
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Take a long piece of dough after standing still
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Then fold the left and right sides in the middle, and then roll them out again with a rolling pin
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Then roll it up from top to bottom and put it in a toast box
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Put it into the middle and lower layer of the oven, cover the toast box with a layer of plastic wrap, and put a bowl of warm water in the oven. Ferment to eight or nine minutes full
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(The oven is preheated to 175 degrees) The fermented toast, after taking it out, you can brush a layer of butter on the surface
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Finally, put it into the middle and lower layer of the oven, and bake for 40 minutes at 173°C and 170°C. After the color is found in the middle, it should be covered with tin foil. (The temperature is for reference only, because the temperature difference of each oven is different.)
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