Cherry sour yogurt
By VicentaLakin
This cherry butter yogurt, because it's full of old yogurt and soup, it's very soft and it tastes good
Recipe Recommendations
- white sugar 20g
- high-gluten flour 210g
- dry yeast powder 3g
- salt 2g
- butter 20g
- old yogurt 105g
- water 75g
- Sakura sauce 50g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Cherry sour yogurt
1
The material in the soup is poured into the pot to heat up to about 65 degrees from the fire, and in the middle it is constantly mixed to prevent the sticky pot, which is then covered with a protective membrane for one hour in the freezer。
2
The material of the main noodle was poured into the bakery, with the exception of butter and salt, as well as soup and cherry sauce, and a lasagna application was initiated, approximately 28 minutes。
3
Soft butter and salt were placed in about 10 minutes to continue the face rub。
4
The pasta is covered up。
5
fermentation at the temperature of the membrane chamber in the basin。
6
fermented noodles。
7
Breathe, freeze for five minutes。
8
Growing strips。
9
Split into six equals for five minutes。
10
Take a growth film。
11
Roll it up, as shown。
12
All rolled up, five minutes still。
13
Once again the growth film。
14
The symmetry rolls up。
15
The light was put up on the grill and fermented again。
16
To be fermented up to 1.5 times greater, high powder is sifted and several knives are drawn on the surface with sharp knives。
17
Put it in the oven (150 degrees preheat 10 minutes early) and bake it in the lower and lower floors for 35 minutes immediately。
18
Done
19
Done
20
Done
21
Sakura sauce: Clean up the cherry blossoms and put them in the cool water with an appropriate amount of salt to wash them and then squeeze them dry, adding a suitable amount of white sugar to the mud, which is cherry sauce。