Yogurt Cream Toast
1.
Put all the ingredients except the butter into the noodle bucket of the chef's machine, turn on the 3rd gear to mix into a dough, change the 6th gear to knead until the dough is smooth
2.
Add softened butter
3.
Continue to knead the dough at 6 levels until the dough is delicate and elastic, and a strong transparent film can be pulled out
4.
The kneaded dough is rounded
5.
Put it in the fresh-keeping box and ferment at room temperature 25-28 degrees
6.
Fermented to about 2 times the size, do not shrink or collapse after hand dipped in the flour pinch hole
7.
Divide the dough into 6 portions, each about 160 grams, round and cover the freshness box to relax for 20 minutes
8.
Take the loosened dough, flatten it with the right side up, roll it into an oval shape, and pat off the large bubbles on the edge
9.
After turning it over, fold the left and right sides in half toward the middle, gently roll out a little longer, and press the thin edge on the bottom edge
10.
Roll up from top to bottom with mouth down
11.
6
12.
Put in the toast box one by one
13.
Oven fermentation function, 35 degrees, add 1 bowl of warm water, ferment to 9 minutes full, spray water
14.
In the lower and middle layer of the oven, the upper and lower fires, the upper fire is 160 degrees, and the lower fire is 165 degrees. After 40 minutes, it will be demoulded and let cool
15.
Finished product 1
16.
Finished product 2
Tips:
1. The amount of liquid is adjusted according to the water absorption of the flour
2. The temperature and time are adjusted according to the temper of the oven
3. The formula is 450 grams for 2 days, and 1 bar is halved
