Vanilla cream toast
By VicentaLakin
This week, a can of vanilla yogurt was bought, and it was felt that making bread with it would be good, and it was put into practice immediately. The bread was baked yesterday afternoon, but unfortunately, I'm here at 3:30 p.m., and I've often missed the sun for a week, so it's no longer possible for me to take a picture, so I have to wait until today. This is all that's left for lunch today, so let's see the results。
Recipe Recommendations
- high-gluten flour 300 grams
- vanilla yogurt 100 grams
- milk 100 grams
- sugar 45 grams
- salt 2 grams
- yeast 4 grams
- butter 25 grams
- milk fragrance
- roast
- several hours
- simple
Steps for Vanilla cream toast
1
All materials except butter are put in the mixer drums, so don't touch the yeast with the salt
2
Cooker's 1st stage (lowest speed) hooks bludgeoning for 10 minutes
3
1st Platoon continues to mix 7-8 minutes and is upgraded to 2nd Platoon to full
4
Check the muscles. It's time to pull out a big film
5
It's twice as big as a mask in the noodle pelvis
6
Put some flour in your finger, put a hole in your face. If only the hole didn't shrink
7
Take the air out behind the noodles
8
It's divided into three. Wet kitchens set for 10 minutes
9
Take a piece of pasta, make an elliptical
10
Turn the noodles back and roll them up
11
Put the three noodles in the toast box for re-fermentation
12
Send it to full 8-9 with a toast box cap. The oven's 180 degrees preheat, mid-level fire, 35 minutes
13
When you're done, you're out of shape