Milky yogurt
By VicentaLakin
The Cantonese people like to drink tea every time they go to the teahouse, it's one of my favorite tea spots, and then they check the way they make it. Ha ha
Recipe Recommendations
- salted egg yolk of 3
- milk powder 2 tablespoons
- custard powder 2 tablespoons
- butter 75 grams
- high-gluten flour 280 grams
- water 90 grams
- liquid species
- dry yeast 4 grams
- fine sugar 60 grams
- salt 5 grams
- eggs one
- salty and sweet
- baking
- several hours
- ordinary
Steps for Milky yogurt
1
I'll put the material in the liquid seed in the freezer for 16 hours after it's sent to the surface bubble
2
I'd like to rub out frozen liquids and mix materials other than butter into membranes and then add butter to an extension or complete phase
3
When fermentation takes place, you'll be able to fertilize and crush
4
Add the powdered milk cheese and mix it evenly
5
Add melted butter evenly and put it in the freezer
6
The fermented noodles take out the exhausts and split them into 70 grams
7
Pump it in 20 grams of milk and egg yellow
8
I'm sure it won't get paste in the middle of this bread paste because once the oil is in the seal, it won't matter
9
It's only 15-20 minutes to put the whole egg fluid on the preheating oven
10
Out
11
If you like sweets, you can add 45 grams of sugar to the pie