Yogurt Soft European

Name: Yogurt Soft European
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 45g water; 45g egg; 85g sour milk; 40g Caster sugar; 30g butter; 3g salt; 4g yeast

by Good Baolulu

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I have been exposed to baking for a while, but toast is done very little. I remember that this is the second time I made it. The last time I made it was last winter...

I don’t want to make toast because it has relatively strict requirements for film production. For glove film, I'm not good at it, and I rarely knead it out. Maybe my proportions are wrong, maybe my time is short. A little bit, there is no cook machine, only a bread machine, and I don’t want it to work for too long, and I don’t want to challenge hand kneading...

I think of making toast this time. One is because I bought a lot of yogurt at home, and it will break if it is not eliminated in time. The other is to experience Xinliang’s black gold powder. Although I don’t make it often, the results this time are really good. Surprised me, beyond imagination..."

Ingredients

250g High-gluten Flour
45g Water
45g Egg
85g Sour Milk
40g Caster Sugar
30g Butter
3g Salt
4g Yeast

Yogurt Soft European

1. Put all the ingredients except butter into the bread bucket and start the "kneading" program (15 minutes);

2. Add the softened butter and start the "kneading" program again (15 minutes);

3. Knead to hold up a large piece of film;

4. Cover with plastic wrap and ferment to twice the size (dip your fingers with flour and insert them into the small holes of the dough without shrinking);

5. Take out the fermented dough, press and exhaust, divide into three equal parts, round, cover with plastic wrap and relax for 15 minutes;

6. Smooth face down, roll out into a strip;

7. Roll into a cylindrical shape from top to bottom, cover with plastic wrap and relax for 15 minutes;

8. Squeeze it with your hands and roll it out again;

9. Turn it over and roll it up;

10. Put it in a toast box (450g);

11. Put it in the oven (with a bowl of hot water inside) and ferment until the mold is ninety minutes full;

12. The lower and middle layer of the oven preheated at 180 degrees, bake for about 40 minutes (bake for 5-10 minutes with tin foil), release the mold and put on the grill to cool;

13. Finished product

14. Finished product

15. Finished product

16. Finished product

Tips:
1. The Xinliang black gold powder I use, the water absorption of different flours is different, adjust the amount of water as appropriate;
2. I use the Houseno toast box, different brands of toast boxes may have different baking temperatures;
3. The amount of water in this dough is a little bit wet, so a little flour should be used when shaping;