Mini yogurt toast
By OdellReinger
This little toast is super soft and very delicate. Highly recommended!
Recipe Recommendations
Steps for Mini yogurt toast
1
Take half of all ingredients (except butter) and make medium seeds and knead into a smooth dough.
2
Leave it to ferment at room temperature for 30 minutes, and refrigerate for 17 hours. It can also be fermented for 60-90 minutes at room temperature (60 minutes in summer).
3
Mix with remaining ingredients.
4
Select the "Sweet Bread" program to start kneading.
5
Make dough slightly smooth, add butter.
6
Kneak until the expansion stage, this is the appearance of pulling the film over the mouth of the cup, which takes about 30-40 minutes.
7
The second fermentation was carried out at room temperature for 30 minutes.
8
Just poke it with your finger and prevent it from bouncing. Haha, I accidentally poked a few more holes. It's so fun to poke the holes...
9
Divide the exhaust into 6 equal parts and relax for 20 minutes.
10
Press flat.
11
Take a portion and roll it out.
12
Roll it up from top to bottom.
13
Drain on a baking sheet.
14
Continue to ferment until twice as large.
15
Preheat the oven at 150 degrees (the original recipe is 180 degrees) for 10 minutes, and place a bowl of water in the bottom of the oven. Brush the surface of the bread with egg liquid before putting it into the oven.
16
Don't forget to spray water, put it into the oven, bake for 20 minutes, and spray again when it's 10 minutes.Mini yogurt toast Make Tips
The dough will be soft after being taken out of the bread maker and fermented. At this time, a scraper must be used to operate and it will be ready after kneading for a while. I use Golden Elephant bread flour. If you use other brands of flour, be careful when adding milk.