Vanilla Farov Flowing Yogurt Bread

Name: Vanilla Farov Flowing Yogurt Bread
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g High-gluten flour; 40g Yogurt; 25g egg; 12g Corn oil; 12g Vanilla Faroff Marshmallow; 1g yeast; 1g salt

by Food·Color

5.0 (1)

Favorite

1

Difficulty

Easy

Time

2h

Serving

3

I see that many productions use Farov marshmallows instead of sugar to make bread or cakes. Seeing the two bread recipes I liked very much, I suddenly thought that they could be combined, one for the dough and the other for the filling and decoration.
There are not too many difficulties, but at the beginning, I was very greedy and wanted to pack a little more Farov marshmallows, but found that there were too many fillings and it was not easy to close. So, when you continue to the next one, reduce the filling, and then reduce the filling. The third one is more satisfactory. I thought to myself that most of the fillings were exposed when baking, but I never thought that when the second shot was over, the fillings were already exposed, and the third one was still upright and looked very stable.
A little frustrated, he sifted the flour and let them into the oven, watching the two leaked fillings dry, and sighed. But I was pleasantly surprised to find that the third with little stuffing remained stable until the end. It was finally comforting. I originally wanted to pull apart the bread to make the filling flow, but the trace of the filling can also be omitted. . . .

Ingredients

Vanilla Farov Flowing Yogurt Bread

1. Dough: 100g high-gluten flour, 40g yogurt, 25g egg, 12g corn oil, 12g vanilla Faroff marshmallow, 1g yeast, 1g salt,
Filling: Vanilla Faroff marshmallows moderate amount

2. Pour the dough into the bread machine, start the dough mixing program,

3. Stir until the film can be pulled out.

4. Put it in a large bowl and start basic fermentation,

5. The dough has grown to double,

6. Exhaust, divide into three equal parts, round and relax for 15 minutes.

7. Roll into a round cake, put in an appropriate amount of marshmallows,

8. Wrap up, close down, put in a baking tray, and ferment for about 45 minutes.

9. The dough grows to double, sift flour on the surface,

10. Put it in the oven, on the middle level, and fire up and down at 180 degrees, and bake for about 15 minutes.

11. The surface is golden and baked.

Tips:
The Faroff marshmallows in the dough can be replaced with the same amount of white sugar.
Don't add too much stuffing to avoid revealing the stuffing.
The baking time and firepower need to be adjusted according to the actual situation.