Salted yogurt
By VicentaLakin
It's hard to forget that the two webs, which are so strong and so strong, have swung the whole salty egg yolk and meat pine into the crumbs, with salty moss on their surfaces, so soft in their souffles, and soaking in their mouths。
Recipe Recommendations
- bread
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- sugar 20 grams
- salt 3 grams
- sugar-tolerant dry yeast 2.5 grams
- condensed milk 20 grams
- whole egg in 1
- water 10 grams
- butter 25 grams
- salad dressing appropriate amount
- Sea moss and meat floss appropriate amount
- meat floss 40 grams
- Jinqixiang salted egg yolk of 8
- salty and sweet
- roast
- an hour
- ordinary
Steps for Salted yogurt
1
All materials, except butter and yeast, are placed in and on a face machine, mixed and flexible。
2
Add butter and yeast to continue to turn on the face rub and rub it to pull out the film。
3
It takes 60-80 minutes。
4
Production of casseroles, 15 minutes of salty yolk evaporation, crushing of three salty yolk with meat pine and salad sauce, so that they can be smoothed。
5
The fermented noodles are divided into an average of five pieces and are loose for 15 minutes。
6
Take a nice, loose pasta, put a dome into the pie and squeeze it in, and shut it down。
7
The oven develops the fermentation function with a bowl of hot water beneath it, which ferments in about 50 minutes。
8
Roast oven 170-180 with 20 minutes to top colour, with salad sauce on the surface when out of the oven and a proper pine。
9
The finished product。Salted yogurt Make Tips
1. Each brand of flour is of a different water intake and is self-adjusted. The temperature of each oven is also different, so be careful of the colour。