Yogurt Toast
1.
Prepare the ingredients, cut the butter into small pieces and soften it at room temperature for later use!
2.
Except butter. The rest of the ingredients are firstly liquid and then powdered into the noodle bucket of the cook machine. The sugar and salt are open, and the yeast finally digs holes in the flour and puts it in.
3.
First gear 1 is mixed into a group.
4.
Turn 3-4 gears to reach the expansion and coarse film stage.
5.
Add the softened butter.
6.
Mix in 2 gears first, and then turn to gears 3-4 to hit the complete stage. The glove membrane is thin and strong. Pay attention to the noodle temperature. In summer, you can tie an ice pack on the noodle bucket to prevent the noodle temperature from getting too high and fermenting in advance.
7.
Knead it out, knead it slightly, put it in a clean container, and cover with plastic wrap. Room temperature is 25-28 degrees, about an hour. The cling film can poke holes and breathe.
8.
The dough is twice as large as it is fermented, and the fingers can be dipped in the powder and poke the hole without retracting.
9.
Take it out and press the air out on the kneading pad. Pay attention to the strength, not too strong.
10.
Divide into three equal parts.
11.
Round up. Hold the dough in C-shaped hands with both hands, roll it round on the mat, cover with plastic wrap and relax for 15 minutes.
12.
Take a piece of dough, roll it out and turn it over. If there are large bubbles next to it, pat it off with your hands.
13.
Roll up 1.5 turns from top to bottom.
14.
Arrange in order, cover with plastic wrap and relax for 10 minutes.
15.
Roll it out again. Long strip.
16.
Roll up from top to bottom, and press the tail flat for easy operation.
17.
2.5-3 laps.
18.
Dispense 450g toast box in one direction.
19.
Put a bowl of hot water in the oven and put it together with the toast box for secondary fermentation. The temperature is 35, the humidity is 85, and it is nine minutes full. When it's almost 9 minutes, take it out and preheat the oven up and down for 180, 10-15 minutes. The waiting process will continue to ferment, so don't wait for 9 minutes before taking it out.
20.
Brush a thin layer of egg mixture, put it in the preheated oven, adjust the heat to 170, lower the heat to 180, and bake for 35 minutes. Colored satisfaction stamped tin foil.
21.
Pour it out immediately, and place it on its side to cool. You can tear the slices by hand. Keep it sealed, so delicious, it will be solved in 2-3 days.
Tips:
1. The baking temperature is adjusted according to your own oven and mold.
2. Please use thick yogurt for yogurt. I used Mosleyan, which tastes good.
3. If you like the dough with a lot of water, you can also add 5-10 grams of milk.
