Yogurt Breakfast Pack
1.
In the dough ingredients, put all the ingredients except butter and bread into the bread machine, and put them in the order of liquid first and powder state. Put the flour in the last place. After putting the flour, dig a hole on it to put the yeast. After the ingredients are put in, turn on the power of the cook machine, first stir the ingredients evenly at low speed 1st gear, then knead the dough at high speed 4th for 10 minutes, then add the pre-cut small pieces of softened butter and salt, and continue to knead for about 10 minutes;
2.
Knead the dough, take it out, and put it into a cook machine barrel, cover with a lid or plastic wrap, and leave it to ferment at room temperature;
3.
It takes about 1.5 hours for the dough to ferment to double its size. Dip a little dry flour with your fingers and poke a hole in the middle of the dough. If the hole does not shrink or collapse, the fermentation is complete;
4.
Take out the fermented dough, exhaust it first, and divide it into 16 equal parts evenly after exhausting;
5.
Take one of the small dough balls and round it. Those who like to eat fillings can pack different flavors of fillings such as bean paste, purple sweet potato, lotus paste, etc. in the middle of the dough;
6.
Put it into the baking pan, and put all the remaining dough into the baking pan for secondary fermentation according to the above-mentioned operation method. A certain distance should be reserved between each dough blank, and the bread will expand after fermentation;
7.
After about 1 hour, the dough will ferment to about 1.5 times its original size;
8.
After fermentation is complete, use a brush to brush a little egg liquid on the surface, and then sprinkle a little pumpkin seeds. If there is no pumpkin seeds, you can replace them with almond slices, sesame seeds, chopped peanuts or coconut;
9.
Put it into the upper and middle layer of the preheated oven in advance, and bake it for 24 minutes at 180 degrees;
10.
For the small meal bag out of the oven, it is recommended to cover the tin foil in time according to the coloring situation to prevent it from baking. I forgot to cover the tin foil in the last few minutes of baking. The coloring is a bit heavy.
Tips:
1. The water absorption of different brands of flour is slightly different, and the amount of milk should be adjusted flexibly according to the actual situation. This formula uses thick yogurt, if you change to regular yogurt, you should reduce the amount of milk;
2. Fermentation time should be flexibly controlled according to temperature changes;
3. The temper of each oven is different, the temperature is slightly different during the baking process, the baking time and temperature are for reference only;
4. If you don’t have time, this formula can be made with one-time fermentation, that is, the dough is kneaded and divided into small doughs for shaping, fermentation, and baking, which saves the time for the first fermentation and intermediate relaxation, and the taste is also very good. ；
