Refrigerated yogurt toast
By VicentaLakin
The yogurt is fermented by fresh milk. The yogurt plays an important role in fermenting and baking toast: it is a moisten and softly improved agent. In the production of Western natural fermentation, yoghurt fermentation is also a good formulation. I've tried: yogurt's natural fermentation is very explosive, and the toast or snacks are very soft, radish。
Recipe Recommendations
- high-gluten flour 260 grams
- eggs one
- sugar 20 grams
- yogurt 180 grams
- milk powder 10 grams
- butter 30 grams
- yeast 5 grams
- salt 2 grams
- milk fragrance
- roast
- several days
- ordinary
Steps for Refrigerated yogurt toast
1
The various materials were mixed into noodles and entered the extension phase, with butter rubbing out the mural。
2
The fermentation of the noodles is frozen by moving them into the fermented bowl and covering them。
3
The next day, when the noodles didn't get bigger, they returned to temperature for an hour。
4
Take out the noodles with a scratchboard and light-shot the exhaust。
5
It is divided into three noodles and cluttered, with 15 minutes of static。
6
Take out a noodle in elliptical form。
7
Two long rolls of fermentation were placed in the toast molds for a second fermentation。
8
Put a bowl of open water on the bottom of the oven, without a bagel. It's fermented to eight and then it's full。
9
Put a bowl of open water on the bottom of the oven, without a bagel. fermentation to 9 points and then Geill。
10
170°C preheats for 10 minutes, 170°C on the tube for 30 minutes and 180°C on the tube for another 10 minutes。