Yogurt Toast

Name: Yogurt Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 1 piece egg; 3g salt; 4g yeast; 150g Yogurt; 20g butter; 30g Soft white sugar

by The kitchen of emblica honey

4.8 (1)

Favorite

Difficulty

Hard

Time

Serving

The bread made this time uses the post-yeast method and the standing method, which is also what everyone calls the instant noodle method. That is, in addition to butter and yeast, mix the other ingredients, let stand for half an hour or longer, and then put in the yeast to knead a program, then knead and put in the butter, which reduces the workload of the bread machine and makes it easier to produce membrane,
Ingredients: 250g high powder, 150g yogurt, 1 egg, 20g butter, 3g salt, 30g soft white sugar, 4g yeast"

Ingredients

250g High-gluten Flour
1 piece Egg

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3g Salt

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4g Yeast
150g Yogurt
20g Butter

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30g Soft White Sugar

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Yogurt Toast

1. Prepare ingredients.

2. In addition to yeast and butter, mix other ingredients to quickly form a dough.

3. After letting the dough sit for half an hour, add the yeast.

4. Add the bread machine to knead 1 program, add butter.

5. After adding the butter, knead until the expansion stage.

6. Prove the dough to 2 times its size.

7. Vent the dough and divide it into thirds.

8. Take the dough and roll it into a tongue shape. Roll up again.

9. Put them in the toast mold after making them in order.

10. Put it into the oven to ferment.

11. Ferment to about 8 minutes full, and lightly rinse the egg liquid.

12. Preheat the oven to 175 degrees, and bake for 40 minutes.

13. After being out of the oven, pour it out and cool it thoroughly, then slice it and put it into a fresh-keeping bag.

Tips:
1. Put yeast and butter afterwards to allow the flour to fully absorb water and promote the formation of gluten.

2. Without a bread machine, you can use your hands to knead the dough like a clothes rub.

3. If you knead it by hand, it will be very sticky at first. When it is smooth, the gluten will not stick to your hands. Do not add dry powder in the middle.

4. When handling the dough, if your hands are sticky, apply some oil on your hands.

5. The temperature of the baking phase is subject to your own oven.