Yogurt almond buns and yogurt bean toast
By VicentaLakin
I split the bread into two pieces, a small meal pack and a toast, and the late fermentation can be adjusted to do what it wants. It's a recipe that works so well and tastes so good and so rich and so delicious that it feels like it's the most successful ever
Recipe Recommendations
- flour 420g
- yogurt 100ml
- milk powder 10g
- water 110ML
- eggs one
- butter 20g
- salt 3g
- yeast 5g
- white sugar 40g
- honey beans appropriate amount
- almond slices appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Yogurt almond buns and yogurt bean toast
1
yoghurt, water, egg salt, sugar, milk powder, flour and yeast are added in order to the bread drums。
2
Add flour and yeast, open a 30-minute metronic program and add butter when 13 minutes remain。
3
After the procedure has been completed, the gloves can be removed. Press the fermentation program。
4
Two and a half times the original fermentation, approximately 45 minutes, removes the pressure exhaust and laxation of 20 minutes。
5
when it's loose, cut the dough in half, half 427g and half 347g。
6
the 347g noodles are divided into almost three large pieces, each of them in a cow tongue, with honey beans and curls。
7
Roll three。
8
Put it in the toast box and ferment it。
9
seven equal shares of 427 g, approximately 115 g each。
10
Round and round。
11
It's in an eight-inch cake model and fermented in the oven。
12
fermented to eight full-time egg-brushing almond tablets. A 175-degree pre-heated oven will be baked for 25 minutes, with a mid-range change of position, and then covered with tin paper。
13
Food package finished。
14
Bean toast。
15
It's cold, beautiful
16
The toast is a little short of a mold。
17
Break it up。
18
All kinds of shots。
19
One more。