Yogurt toast
By VicentaLakin
School cook, 450 grams of toast
Recipe Recommendations
- high-gluten flour 250 grams
- fine sugar 30 grams
- salt 2.5 grams
- dry yeast 2.5 grams
- eggs 40 grams
- yogurt 150 grams
- butter 28 grams
- sweetening
- baking
- several hours
- simple
Steps for Yogurt toast
1
Material ready, butter softened。
2
All material except butter is placed on the face of the bakery。
3
The butter continues to be rubbing when it's formed。
4
Scratch it in full, until the film comes out。
5
Roll round into the basin for basic fermentation。
6
The fermentation is about twice as big, and the finger is poking into the hole without turning back。
7
Removed into 3 pieces and rolled-covered membranes for 10 minutes。
8
Take a noodle, turn over, press the bottom。
9
From top to bottom, continue to relax for 10 minutes。
10
And then the noodles are turned off。
11
From top to bottom, close your mouth. Two rounds in the kitchen toast box。
12
The oven activates the fermentation function at 38 degrees and puts the face in the fermentation。
13
fermented to eight full。
14
The oven is 180 degrees lower and can be baked for about 35 minutes, with tin paper added in time for the middle colour。
15
Get out of the ovenYogurt toast Make Tips
One, yogurt, I'm using Anmush, and if you're using other brands, please add it as appropriate because of the different density. The surface of the toast is not full of egg fluid because it is a little left and is not wasted, and it can be painted either。