Yogurt Soft European Bread
1.
Put all the ingredients (including butter) except yeast, 5 grams of water, longan meat, pecans into the bread bucket;
2.
Start the "kneading" program and knead into a uniform dough (about 10 minutes);
Knead evenly, don’t need to knead for too long
3.
Wrap the bread bucket with plastic wrap and put it in the refrigerator for one hour;
4.
Yeast + 5g water mix until the yeast melts;
5.
Take out the refrigerated dough and spread it with melted yeast;
6.
Start the "kneading" program, knead until you can pull up a large piece of film (about 15 minutes);
7.
Cover with plastic wrap and ferment to double size;
8.
Press to exhaust, divide into two parts, cover with plastic wrap and relax for 15 minutes;
9.
Roll out into a rectangular shape, thin the bottom, and add the longan meat and pecans that have been soaked in advance;
Soak the dried longan meat in warm water in advance to dry the water;
Bake the pecans in the oven at 150 degrees in advance for 10 minutes to fragrant;
10.
Rolled into a cylindrical shape from top to bottom;
11.
Make two of them one by one, and put them in a baking tray lined with greased paper;
12.
Put in the oven (put a bowl of hot water) to ferment to double the size;
13.
Sift the flour on the surface and cut with a blade
14.
Put it in the middle and lower layer of the oven preheated at 200 degrees, about 20 minutes (time adjust by yourself);
Tips:
1. The flour can be directly used with high-gluten flour, different water absorption is different, adjust the amount of water according to the properties of your own flour (this amount is a little wetter for the dough);
2. When kneading the dough for the first time, cut the butter into small pieces together;
3. If it is too much trouble, you can use the direct method to make the dough, do not need to knead out the glove film;
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