Old yogurt bread
By VicentaLakin
The bread is as soft as the Chinese bread, and very good bread, and it's worth a little time and effort. The household is free of barbed flour and replaced with ordinary (mixed) flour, which feels good and feasible. The yogurt is the original Creek yogurt。
Recipe Recommendations
- high-gluten flour 150g
- low-gluten flour 50g
- sugar 15g
- yeast 5g
- thick yogurt 100g
- milk 60g
- salt 5g
- milk powder 30g
- whole egg liquid 60g
- butter 45G
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Old yogurt bread
1
Put the old pasta on the baker in a face rub and ferment it to three times the size。
2
There's a clear hive inside。
3
With the exception of butter, the entire material of the main noodle is placed in the bakery with the old torn face, with a 15-minute face rubbing, pressing the stop button, adding softened butter, and restarting the noodle washing process until it is completed. (My van's covered in 30 minutes, 45 minutes in total. I'm not sure
4
The rubbing of the face, it's easy to pull out the mural. (Bread must be made out of thin membranes before the bread is soft. I'm not sure
5
The fermentation is twice as large, and the finger is inserted into the flour, unbreakable or not。
6
The noodles are broken into 12 equals, each of which is approximately 102 grams, covered with a skin-covered film and loose for 15-20 minutes. (I'm 1.5 times the formula. The formula can be divided into 8-9 equals. I'm not sure
7
Take a twilight and grow a strip。
8
Roll-up strips, tight。
9
Growing strips, folding. As you see。
10
Scrambling a few times like a mahjong flower。
11
Bend over and go up from the bottom of the circle。
12
Emission on the grill。
13
Two fermentations up to 1.5-2 times the size of the egg fluid and sesame。
14
IN THE PRE-HEATED OVEN, 340F/170C FOR 20 MINUTES。
15
Take it out when it's done。
16
The grill is cold。
17
Very soft lace。