Yogurt and Honey Bean Toast Direct Method

Yogurt and Honey Bean Toast Direct Method

1. First prepare all the materials

2. Put all the ingredients except butter in the bread bucket

3. Knead the dough for 25 minutes and put it in softened butter at room temperature

4. Continue to knead the dough for 20 minutes until the dough is complete

5. Put the dough in the bread machine for the first fermentation, about one hour to twice as big

6. Vent and knead well after fermentation

7. Divide equally into 4 portions, cover with plastic wrap and let rest for 30 minutes

8. Next, start to shape the dough, flatten the dough, roll it into a round shape, and thin the bottom edge. Sprinkle an appropriate amount of honey red beans, roll up from top to bottom, pinch tightly at the mouth

9. Shape all the dough into the mold

10. After putting it in the oven to open the fermentation mold, put in a small bowl of hot water for secondary fermentation. It takes about 35 minutes to ferment until the mold is 9 minutes full

11. Spread the dough with melted butter and sprinkle with coconut

12. Put it in a preheated oven and bake at 180 degrees for 25 minutes. After it is out of the oven, it will be removed from the mold and allowed to cool.

Tips:

The recipe used is the yogurt toast of the goddess "Love and Freedom", with a slight modification, because I think the original recipe is a bit dry, I adjusted the amount of liquid. I wrapped honey beans in the toast, which tasted particularly delicious and felt richer. Because I used commercially available yogurt that has sugar and honey beans are sweet, I reduced the amount of sugar in the original recipe. If you use unsweetened yogurt or unencrypted bean sugar, you need to double the amount to taste better. I spread some melted butter on the bread and sprinkled some coconut, which looks good. The natural wrinkles of the bread after it cools down and the coconut paste, which looks very appetizing.
The following recipe can make two oval light cheese molds, I use learnt cooking.