Sour yogurt bread
By VicentaLakin
Let the bread be healthier and more nutritious. It's the whole wheat powder, which is a little thick, so it's softer and more delicious, this time without a drop of water or milk. It's not a toast, it's a snack, it's inside, and it doesn't look like a single sesame, but it's a sweet, sweet sommel。
Recipe Recommendations
- yogurt 85 grams
- eggs one
- high-gluten flour 200 grams
- sugar 35 grams
- whole wheat flour 80 grams
- butter 30 grams
- salt 3 grams
- yeast 4 grams
- almond powder 30 grams
- medium-gluten flour 30 grams
- bean paste appropriate amount
- sweet fragrance
- baking
- several hours
- simple
Steps for Sour yogurt bread
1
The yogurt is thicker with its own yogurt, and if it is sold on a market, it is not added at all, leaving approximately 5 grams, depending on the face of the dough。
2
The rest of the bread-making materials, except butter, are added to the cook ' s machine, the liquid portion is placed below the bottom, sugar and salt are opened, flour is placed on it, yeasts are placed in the middle, the chef ' s machine is activated, the flour is rolled into a lasagna, then the room ' s warmer butter continues to rub its face, so that it can pull out a large sheet of film, then the cap is covered, the room is fermented, fermented twice as large, a hole is inserted with its finger, or it will collapse。
3
The pasta can be used to make soufflés, all the food used by the soufflés can be placed in a clean pot, so that the butter is so soft that it doesn't need to be liquid, so that the fingerprint can be easily pressed by hand。
4
It is then made into small particles with disposable gloves and stored in a freezer。
5
When the noodles are fermented, they are pumped out and divided into an average of nine, each of which will be rolled for 10 minutes。
6
Take a noodle, put a hand in the middle and put a proper amount of soybean sand in the middle, and then wrap it in a circle like a bun, and roll it down and down again into a non-compatible dish, which, if it is not non-composed, will require a sheet of oil paper underneath。
7
When all of them are wrapped, they are flattened with their hands and fermented again, with a second fermentation directly in the oven, without the need for an oven to electrify, using the temperature of the room, with a bowl of cold water in the oven, so that the snack can be fermented twice as big。
8
On the surface of a small meal pack, a thin layer of egg fluid is painted, with somatic grains, of course, a layer of butter and soak particles, the purpose of which is to make the soufflé stick to the package。
9
The oven is preheated, it's on fire and it's on the center 185 degrees for 20 minutes。
10
It's a golden color on the face of the food pack。Sour yogurt bread Make Tips
1. The density of yogurt varies, so it is advisable not to add all yogurt at once, with 5 to 10 grams set aside to determine how much to add depending on the actual situation of the noodles. 2. When the granules are covered by hand, they shall be stored in a freezer, otherwise the summer temperature will be high and the butter will be easily melted. 3. The ovens are different for each individual and have to be adapted to the reality of their own ovens。