Yogurt Bread

Yogurt Bread

1. All materials, oil forgot to shoot

2. Take a large bowl, except for oil. Put the ingredients in the bowl in the order of liquid first, powder, and yeast last. You can save a little egg and use it to brush the surface

3. Use chopsticks to stir into flocculent

4. Pour into the bread bucket, turn on the bread maker twice to knead the dough to the expansion stage. Pour the salad oil at the end of the first kneading process. Start the dough-making program again

5. After the kneading process is over, take out the dough and ferment to double its size, or use a bread machine to ferment directly.

6. The fermented dough is taken out and divided into four equal parts

7. Roll out with a rolling pin, fold both sides in the middle to make a four-fold

8. Fold into the shape as shown in the picture (one less picture was taken, in fact, I am not very good at the whole line, just taste good at home)

9. Put it in the baking tray for secondary fermentation

10. Fermented white fat man.

11. Brush an appropriate amount of egg liquid on the surface

12. Sprinkle an appropriate amount of minced coconut and put it into the preheated oven. Heat up and down at 180 degrees and bake for 20 minutes. Check it out halfway, don't burn it

13. Let cool after baking

14. Cut in the middle, don't cut

15. Squeeze the whipped cream.

16. Coconut and cream taste help

17. One more piece