Yogurt toast
By VicentaLakin
You've been making yogurt crazy lately. Why? It's time to buy a box of imported milk! Drink it all! Why don't you make toast with yogurt and noodles? It's because this yogurt has been bought and it's due! Remember the last time I made bread with pure yogurt a few years ago? I'm so lazy, I make a second yogurt a few years ago, I'm dizzy, I can't remember! This yogurt toast is the second, and the first one is done again because it's too late for a nap, it's too bad, and the second one's almost over, and suddenly it smells like it's too late to cover it up. This time with new flour, fresh toast, a bag of 500 grams, in two, because I usually make 300 grams of flour, so why don't I say it's not long? Then I thought it wasn't 300 flour toast
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Yogurt toast
1
Prepare food: toast, eggs, raw yogurt, sugar, salt, high sugar yeast, olive oil。
2
250 grams of toast, 40 grams of eggs, 120 grams of yogurt, 3 grams of glucose, 2 grams of salt, and 20 grams of white sugar added to the inside of the chef's urchin。
3
Finally, 15 grams of olive oil
4
15 minutes with a cook machine and noodles
5
Let's fix the noodles and ferment them
6
It's fermented to the point where you stick your finger in the hole and don't bounce back
7
Putting a niced noodle on the board and flattening it down into three equals. Circle
8
In turn, the cleavages grow with a stick
9
Turn around
10
When all three are folded, the folded noodles will be set up like a map
11
Growing strips with a crutches, rolling up and down。
12
All three
13
Put it in the toast model and put it in a wet cloth and fermented it twice
14
An eight-point fermentation to the mold full of surface omelette
15
A pre-heated oven of 180 degrees for 40 minutes, with appropriate colours to cover tin paper in time。