Yogurt Buns

Yogurt Buns

1. Mix 300 grams of high-gluten flour, 50 grams of yogurt, 1 gram of yeast powder and 35 grams of water to knead the dough.

2. Cover with plastic wrap and ferment in a warm place to double the size

3. Tear the fermented dough into large pieces, mix 150 grams of high-gluten flour, 2 grams of yeast powder, 45 grams of sugar, 2 grams of salt, 30 grams of eggs, 25 grams of yogurt, 25 grams of water, and the torn dough.

4. Put it in the cook machine and knead evenly, then add butter to continue kneading

5. Knead until the gluten expands and the film can be pulled out. Today I used 22 minutes

6. Round up and ferment

7. When the dough is more than twice as big, the second fermentation is completed

8. Take out the fermented dough, ventilate, divide into nine equal parts, round and ferment for 15 minutes

9. Plastic surgery, use your hands to make a thick end and a slender end

10. Then roll it out

11. Roll up from the bottom up to serve as a bread dough

12. Put them into the baking tray one by one, and put them in a warm and humid place for fermentation

13. Send to more than twice the size, brush the egg liquid

14. Preheat the oven to 180 degrees, upper and lower fire, middle level, 15 minutes

15. The internal tissue of the bread after letting it cool, delicate and soft

Tips:

This time the bread took three times to complete, but the bread was delicious and the texture was very soft.