Yogurt and Honey Bean Toast

Name: Yogurt and Honey Bean Toast
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 60g Egg white; 100g Yogurt; 255g Flour; 35g Sugar; 3g salt; 3g yeast; 12g butter; 50g Honey bean

by Smelly Garden Mom

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

[Works of Bai Cui's Fifth Food Contest]
This toast uses homemade plain yogurt and honey beans. Not only is it very low in calories, but the texture is delicate and soft, the taste is even better, and the appearance is also beautiful! A woman is a contradiction, and it must be delicious. It needs good nutrition and low calories, then this perfect toast can completely meet your requirements

Ingredients

60g Egg White
100g Yogurt
255g Flour
35g Sugar
3g Salt
3g Yeast
12g Butter
50g Honey Bean

Yogurt and Honey Bean Toast

1. Put all the ingredients except the yeast into the bread machine for kneading, and put the yeast into the yeast box. After kneading the dough twice, the thin glove film can be pulled off

2. The smooth edge of the hole in the glove film indicates that the dough has been kneaded in place and can be used for toasting. Knead the dough directly in the bread machine and ferment. The yeast will move and take it out after one hour. It can be fermented until the hole does not retract.

3. Take out the fermented dough to exhaust

4. Divide equally into 4 doughs, round them, cover with plastic wrap and let stand for 15 minutes to relax

5. Flatten the dough and roll it into a rectangular shape. Put the honey beans evenly in. Each dough is flattened and rolled evenly. Put the honey beans into the top and bottom.

6. Cover the fourth flattened and rolled dough sheet and cut into quarters on average

7. Put the 450g toast mold into the cut upwards one by one

8. The second fermentation in the mold becomes 70% full

9. Bake at 175 degrees for 35 minutes

Tips:
Note: The water absorption of flour is different, you can increase or decrease 5-10G of butter, and the oven will go up and down five degrees according to your own temperature.