【yogurt Toast】

Name: 【yogurt Toast】
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 45g Caster sugar; 96g Plain yogurt; 28g Unsalted butter; Some Milk biscuits; 30g Powdered sugar; 50g Low-gluten flour; 1/4 spoon salt

by Thin gray

4.8 (1)

Favorite

Difficulty

Hard

Time

Serving

This toast comes from Ms. Meng’s yogurt pineapple toast, but I replaced 250 grams of high flour with 300 grams, and replaced the pineapple meringue on the surface with milk crumbs. Because there were a lot of milk crumbs left when I made the whipped cream braid last time, they have been frozen and preserved, so they are very good to decorate the bread.

I was surfing the internet when the bread was baking, but when I wanted to cover it with tin foil, the color on the surface became a bit darker. "

Ingredients

【yogurt Toast】

1. Put all the ingredients except butter into the bread machine, select the dough program, and start kneading. After the 20-minute kneading process, put in small pieces of unsalted butter and let the dough absorb slowly; knead the dough until a large film can be pulled out. (This process takes 40 minutes for the bread machine and dough).

2. Cover with plastic wrap and ferment to 2-2.5 times the size.

3. Remove the dough to exhaust.

4. Divide into 3 equal parts, and relax for 15 minutes after rolling the garden.

5. Roll 3 pieces of dough into long strips.

6. Braided into twists.

7. Put it into the toast mold.

8. The second fermentation is 8 or 9 minutes full.

9. Brush with egg wash and sprinkle with crispy grains.

10. Put it into the penultimate layer of the preheated oven, bake at 185°C for 35 minutes, cover with tin foil after coloring, and demould immediately after the oven is out.