Yogurt roll

By VicentaLakin

Yogurt roll
Bread is already one of the essential staples of our breakfast, making it every week one or two times; it just happens to have the chance to get milk, flour and a few molds, and it's gone. With the first use of a two-pound large toast box, the amount of weight that is appropriate is no longer in the mind, and the gravitationality of flour; it's almost as good as trying to put two-thirds of the noodles in the plastic form, so one-third of the other one is made of an eight-inch yogurt roll; whether it's cranberry or yogurt, it's really good --

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Steps for Yogurt roll

  • Make Yogurt roll step 0
    1
    Get all the food ready
  • Make Yogurt roll step 1
    2
    PUT ALL THE MATERIALS A IN THE TOASTER
  • Make Yogurt roll step 2
    3
    It's a little cold and it's in the freezer for over 17 hours
  • Make Yogurt roll step 3
    4
    Tore the fermented Chinese into small pieces and put them in the bakery
  • Make Yogurt roll step 4
    5
    Start and face to smooth, check the facial extension
  • Make Yogurt roll step 5
    6
    It fermented to 2.5 times the size of the round
  • Make Yogurt roll step 6
    7
    TAKE OUT THE EXHAUST AND DIVIDE IT INTO THREE EQUALS AND DIVIDE IT INTO NINE SMALL PIECES. 15 MINUTES OR SO
  • Make Yogurt roll step 7
    8
    TAKE A LITTLE LASAGNA AND GROW A TONGUE AND CUT OFF THE N-BAR
  • Make Yogurt roll step 8
    9
    Scroll from top to bottom
  • Make Yogurt roll step 9
    10
    Roll it in the next eight inches
  • Make Yogurt roll step 10
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    fermentation to twice the size of a surface brush full of egg fluid
  • Make Yogurt roll step 11
    12
    I'll drop it in the pre-hot oven with another cranberry torn bread
  • Make Yogurt roll step 12
    13
    Bake to surface gold and yellow
  • Make Yogurt roll step 13
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    The internal tissue of frozen fermentation is particularly good

    • Yogurt roll Make Tips

    One, the bread made out of Chinese would be softer and more resilient, and the Chinese fermenting time would be better than 17, the yoghurt used in the formula, the sour milk that was thicker than the market, the formula I made and made two breads simultaneously: a two-pound box of toast and an eight-inch pie, which I had written in the course of my production, would have been good enough to read the recipe six, because the two types of bread were baked together, and could have been colored with tin paper or taken out

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