Yogurt Toast

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.