Yogurt toast

1

The Chinese material: 400 g of high-band powder, 260 g of homemade yogurt, two egg polishs and an 80 g of yolk weight are put into a baker, and a small hole is dug in the magma in high-band powder。

2

Live for 20 minutes with a face-to-face program as a flat-homogene。

3

It is fermented in warm and wet areas, and the face of the dough is 2.5-3 times the size, and it is shown as a beehive coal by hand。

4

Rip fermented pasta into small noodles and put it in yeast 2 grams, sugar 60 grams, salt 4 grams, milk powder 20 grams, yeast 2 grams, start and face program. In 10 minutes, you can pull out thicker film and put 30 grams in butter。

5

After 10 minutes of face rubbing, before the face was able to pull out a thin film, another meta-face program was launched, with about 10 minutes of face rubbing, hand-picking, able to pull out the film, and a smooth hole in the hole。

6

It ferments after 15 minutes, removes the dough into six equals, thaws it for 10 minutes and makes a roll. The rolls are loose for about 10 minutes, and then the rolls are repeated and put into the toaster。

7

Toast model on the Internet, second floor in the oven. And put a bowl of hot water in the oven and start fermenting twice to the full eighth. It'll take about 45 minutes。

8

The oven is 200 degrees preheated, and the fermented toast is covered with toast and baked in the lower part of the oven for 32 minutes. This is just taking out the look. When it's cool, it's in the bag。

9

It's a night-long toast. How about that。

1. The ingredients above are enough for two 450g toast pans. Using 200g of bread flour to make a 450g loaf, this is my first time attempting such a small amount of dough for this size. Looking at the finished product, I am quite satisfied. For beginners, I suggest appropriately increasing the flour by 50g. 2. This time I used a San Neng black corrugated toast pan, which I bought a long time ago. I haven't used the currently popular San Neng Gold Wave pan, but I heard it results in better browning. I suggest adjusting the time based on the specific tools you are using. 3. The yogurt used this time is homemade; please check the recipe "Making Yogurt in an Oven" for the method. Since the yogurt and flour used by individuals vary, I suggest slightly reducing the amount of yogurt when making it for the first time. 4. Because of the high liquid content, the kneaded dough is very sticky. I didn't dare continue kneading as I was afraid of damaging the gluten. Therefore, when dividing, rounding, and rolling the dough, I put a little butter on my hands due to the stickiness, melted it with my body heat, and then handled the dough so it wouldn't stick. 5. Toast made with a high-hydration recipe has a softer, moister texture and tastes even better. If you like this style, you definitely have to try it.