This toast comes from Teacher Meng's yogurt pineapple toast, but I replaced 250 grams of high flour with 300 grams, and replaced the pineapple meringue on the surface with milk crisp. Because I left a lot of milk crispy grains when I made whipped cream braids last time, I have been kept frozen and it is very good to decorate bread.
I was surfing the Internet while this bread was baking, but the color on the surface was a little dark when I wanted to cover it with tinfoil.
Yogurt toast
By BudLangworth
Recipe Recommendations
- high-gluten flour 300 grams
- fine sugar 45 grams
- plain yogurt 96 grams
- unsalted butter 28 grams
- milk crispy appropriate amount
- powdered sugar 30 grams
- low-gluten flour 50 grams
- salt 1/4 spoon
- sweetening
- roast
- several hours
- senior
Steps for Yogurt toast
1
Put all the ingredients except butter into the bread machine, select a dough program, and start kneading. After the 20-minute dough mixing process, add small pieces of unsalted butter and let the dough slowly absorb; knead until the dough can pull out a large film. (This process takes 40 minutes for the bread machine to mix dough).
2
Cover with a round cover and ferment with plastic wrap until 2-2.5 times the size.
3
Remove the dough and exhaust it.
4
Divide into 3 equal parts, roll and relax for 15 minutes.
5
Roll the 3 dough into long strips.
6
Make it into a braid.
7
Place it in the toast mold.
8
Fermentation twice until full at 8 or 9 minutes.
9
Brush the egg liquid and sprinkle with crispy grains.
10
Put it into the penultimate layer of a preheated oven, bake at 185 ° C for 35 minutes, cover it with tinfoil after coloring, and release it immediately after taking out the oven.
11
Mix 30 grams of powdered sugar, 50 grams of low-gluten flour, and 5 grams of milk powder, and add 40 grams of butter.
12
Rub into fine particles with your hands.