Yogurt Toast
1.
Prepare all the materials, and store the eggs at room temperature in winter.
2.
Put all the ingredients except butter in the bread bucket, the bottom liquid, middle flour, upper sugar and salt and yeast. Yeast needs to dig a small hole in the flour to cover it. Do not directly contact the yeast. Run a kneading program. After adding butter, continue to knead the dough for about 25 minutes until it is complete.
3.
The kneaded noodles are subjected to basic fermentation. When the fermentation reaches 2 times the size, take out the air, divide it into three parts and knead the dough, cover with plastic wrap and relax for 20 minutes
4.
The loose dough rolls out from the middle like two sides, and rolls up from one side
5.
Cover the rolled dough with plastic wrap and relax for 15 minutes.
6.
Take a loose dough with the joint facing up, roll it out from the middle to the sides, and then roll it up from one side. Do not roll too tightly at this step, about 2.5 turns is appropriate.
7.
The shaped dough is put into the mold for secondary fermentation. The environment of the second hair requires a temperature of 36-38 degrees, and the maximum temperature should not exceed 38 degrees. The humidity is 75%. After fermenting to 8 minutes full, cover with a toast cover (Yamagata toast does not need to be covered) and put it in a preheated 180 degree oven for about 40 minutes. After baking, it will be out of the oven immediately, and it will be demoulded immediately after shaking it. It will be sealed and stored after cooling to palm temperature. It is recommended to eat it within 3 days.
