Chinese yogurt honey toast

By VicentaLakin

Chinese yogurt honey toast
There's a lot of food at home, so I'm making two Chinese toast today with yogurt, milk, honey. Although lactate and honey lose activity and some nutrients during heating, they provide softer tastes for toast and more beautiful white sugar; yogurt and milk also add to the aroma of toast. The baked toast is very soft, with hand-to-hand torn to eat with long laces and slices, and with a knife slice to make sandwiches or other deliciouss such as pudding, salad or roasted food。

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Steps for Chinese yogurt honey toast

  • Make Chinese yogurt honey toast step 0
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    (b) The preparation of pre-fermented Chinese and main pasta materials
  • Make Chinese yogurt honey toast step 1
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    (b) Production of Chinese noodles: the above-mentioned materials are mixed together into smoother ones, and if flexible and transparent film can be fermented at room temperature for an hour and then moved to a cooling room in the fridge for 7 - 14 hours; if urgently needed, they can be fermented at room temperature for about 3 hours, twice as large as the original one, lifting the face, with long lass and even air holes
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    (a) The inclusion of all materials except butter in the bread drums, since flour is not watered with the same intensity as sour milk and honey are not the same as brands, so milk is set aside for 10-20 grams to adjust the amount of the face, which is the kind of very soft that my formula rubbed out, so that the amount of liquid is adjusted to the actual situation and to the degree of its acceptance
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    (A) THE BREAD BUCKET WAS PLACED IN THE DONGJAM 6D VAN, WITH A 10-MINUTE LAMINATED PROCEDURE INITIATED AND THE MATERIAL ASSEMBLED AND CAPABLE OF PULLING OUT THE THICK FILM, WITH BUTTER AND CONTINUED LAMINATED FOR 18 MINUTES
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    (a) When the face of the noodles is smooth and thin, when a piece of the face is pulled to the point where the hand is able to produce a transparent and flexible film, the face ends
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    (b) A mixer bar will be removed, the noodles will be rounded, a wet-clothed anti-fashion skin will be dried, covered, the fermentation program will be selected for 60 minutes, and the visual face will be adjusted for time
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    The pasta is 2-2.5 times the original hour, with a small fingertip of flour poking a hole in the top of the pasta, no collapse, no contraction, and a successful fermentation
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    (b) Plugting the noodles on the mats, slashing down the air, weighing them into six equal parts, rounding them and covering them with laxity for 10 minutes
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    (b) Take a loosely sturdy pasta that grows into a square; a loose pasta that can be randomly shaped as it pleases, and if it turns back, it means that it is not lax enough to extend it for a few more minutes
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    (b) A roll from top to bottom and a 10-minute lax membranes
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    (a) Take a roll, with a seal on the top and a cow tongue, and roll it up and down, with two and a half laps
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    Put the rolled rolls in 450 grams of toast, and put them in warm and wet places for a second fermentation. I put them in the oven and fermented them with fermentation
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    When the face rises to eight minutes, the toast covers and the oven starts preheating 190 degrees
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    It shall be placed in a pre-heated oven and placed in the middle of the oven, with 180 degrees of fire, 190 degrees of fire, 35 minutes of fire, with two strokes of the cheese box at the end of the oven, disemboweled, and shall be sealed in a bag when the hanger is dry to the temperature of the hand, either torn or sliced or further processed。
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    Toast is very soft

    • Chinese yogurt honey toast Make Tips

    1. There are differences in the intake of flour from brand to brand and the concentrations of yogurt and honey, so 20 grams of milk can be set aside for face rubbing to adjust the volume of liquids; 2, the time and temperature of roasting can be adjusted for the ovens and moulds; and 3, toast can be stored in bags, kept in room temperature, not frozen in refrigerators, which accelerates starch ageing。

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