1. The wet ingredients except butter are sequentially added to the kneading bucket, then the high-gluten flour is poured, and finally yeast is added to the flour to prevent the yeast from contacting yogurt and sugar.
2. Put the dough materials into the CM-1200 chef machine, and knead the dough to a smoother state.
3. Divide the kneaded dough into 2 portions, add cocoa powder, and knead the dough well. Cover the dough with plastic wrap for a basic fermentation.
4. The finished dough is vented, rounded and relaxed for 15 minutes.
5. Roll the two dough out into rectangular slices, lay them on top of the pitted longan and roll it up from top to bottom and close it.
6. Cut the bread dough into several pieces, pull each piece apart and fold it up, and finally wrap it up, try not to expose the dried longan, roll it into slices, roll it up and close it, and put it in a plum blossom toast box for the second time Ferment.
7. The COUSS CO-750A smart oven fires up and down 180°, and the baking time is set to 43 minutes. After preheating the sound, put the toast box in the middle of the middle and lower floors for baking.
8. After baking, take it out in time, put it on a drying rack, cover it with a fresh-keeping bag or a piece of cotton cloth, and let it cool to your hands, then seal it and put it away.
Tips:1. The flour uses Xinliang Japanese toast bread flour with a protein content of 14.1.
2. The weight of the soil egg after shelling is about 30 grams, because the water content of yogurt, eggs, and milk is different from that of clear water. If water replaces milk, the amount of water should be increased or decreased.
3. The amount of water required for the chef's machine kneading and hand kneading is also different.
4. The capacity of this toast box is larger than the conventional toast box, and it needs enough dough to have a better shape.
5. The baking temperature and time need to be adjusted according to the actual situation.