Old yogurt bread

By VicentaLakin

Old yogurt bread
The addition of yogurt to the bread formula today by making a yogurt-bread family member, makes it taste more plentiful, softer, and makes the face of this square very smooth, strong and easy to pull out of a thin and tenuous glove membrane home with a strong recommendation to eat the rest of the yogurt so that it can taste real good ~ breakfast for an energy drink with a hand to tear up the good bread。

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Steps for Old yogurt bread

  • 1
    The old yeast stuff is mixed and put in the bread bucket. Internal
  • 2
    Select and face program for 20 minutes
  • 3
    You don't have to do it. Just do it
  • 4
    Put the container on top and ferment it three times the size of the fermentation
  • 5
    All the main noodle material, except butter, in the bakery
  • 6
    Select and face program for 20 minutes
  • 7
    Two minutes in groups, with old yeast, until the extension phase. And then add butter, and continue the meet-up for 20 minutes
  • 8
    I'm done with the face
  • 9
    It's fermenting inside the breadbox
  • 10
    He fermented twice as big and his fingers were powdered in the face
  • 11
    Take out the extruded exhaust, split into nine equals
  • 12
    Take one of them into a longer elliptical form
  • 13
    Both sides fold in, and the edges overlap
  • 14
    And fold it again, squeeze it tight, squeeze it down
  • 15
    When it's all fixed, cover the film
  • 16
    Take one of those long stripes, stretch the edges, stretch it to a certain length, turn it around
  • 17
    We're on the same side
  • 18
    Turn around again, pick up the right side and stick it in the left side of the circle
  • 19
    ONCE IT'S ALL SET, PUT IT IN 28X28. MEDIUM
  • 20
    Put ferment in the oven
  • 21
    Up to 1.5 ~2 times
  • 22
    In the middle of the oven, which is preheated at 175 degrees, 170 degrees 30-33 minutes. Keep your eyes open
  • 23
    Out of the oven. On the surface, a melted butter
  • 24
    It's on the internet
  • 25
    Nice organization

    • Old yogurt bread Make Tips

    1. Old-faced hair fermented, in a state that does not look at time, so long as it is several times larger, it is possible to have a cellular tissue. At night, yeast can be placed in the fridge, and the next day bread is made at a different temperature for each oven, time and temperature, depending on your own oven. 3. The amount of flour used varies from one environment to another, and the quantity of liquid is subject to flexibility. yoghurt may be used for home-made yogurt, or for the sale of ordinary cups of yogurt, or Morrisan or Anmushi, depending on the density, if appropriate。

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