Sour yoghurt
By VicentaLakin
I love this fat stuff that's stuck together. This bread is particularly soft today, with homemade yogurt and cheese sour and sesame to make it feel so fresh
Recipe Recommendations
- high-gluten flour 300 grams
- cream cheese 50 grams
- egg liquid 50 grams
- yogurt 100 grams
- water 30 grams
- white granulated sugar 50 grams
- salt 2 grams
- sugar-tolerant yeast 3 grams
- butter 30 grams
- fine sugar 12 grams
- medium-gluten flour 20 grams
Steps for Sour yoghurt
1
Water, eggs, yoghurt, sugar, salt, cream cheese (with sugar and salt each on the corner of the bread barrel), high-weed flour, yeasts placed in the bread drums and modulated with chopsticks; start the bread machine's "and face" program
2
One "and face" program ended, softened butter (mass in the master table) was put into place, and the "and face" program was re-launched
3
The second phase is over, taking a little bit of pasta, slowly ripping open, and then pulling out a large piece of thin film that isn't easily broken
4
I'm going to put the little noodles back together with the big noodles in the bread can, put them in a bowl, blindfolded them and put them in the fridge. Refrigeration
5
The next day, it was fermented twice as big
6
Take the noodles out, flip over and press pressure exhaust to the original size
7
We split it into nine equals, rounded up for 15 minutes
8
Puff the surfaces while the noodles are loose: the butter and sugar on the watch of the appurtenance to the float
9
Add the egg fluid in two parts of the feed table, and after each addition, we'll flatten it again
10
Scan the middle-banded flour mix in the auxiliary table
11
Loading a spare in a flower bag
12
I'm going to put the noodle in an elliptical form
13
Turn around, roll down, roll up and down
14
Emission in the oven, fermentation again, and then an egg fluid on the surface, and a puff of puffs up and down, with an appropriate amount of sesame
15
Put the oven in the middle of a pre-heated oven, about 18 minutes up and down at 180 degrees