Yogurt toast

1

All foods except butter are placed in the cook ' s machine and made of noodles, and the butter room is softened。

2

Softened butter is placed in the cook's machine and on the face until a large sheet of film can be pulled out。

3

Covered with a lid or fermentation in the membrane chamber up to a factor of two and room temperature of 23 degrees. If room temperature is above 30 degrees, it is recommended that the air conditioner be applied to fermentation or put in the freezer because of the high temperature, which tends to make the noodle sour and affects the taste。

4

The fermented noodles stick their fingers to the top or rub a hole in the middle, or they ferment if they don't shrink or fall。

5

An average of three splits, covering the skin of the film for 15 minutes, will not shrink in the course of the subsequent operation, taking a face to flat-temperature exhaust, then squirting it with a scaffold, roll it up, and normally face down, so that the surface will be smoother。

6

Turn it off again with a cane, then roll it up again and put it in the toast box。

7

Put the toast box in the oven, which is not to be opened, with a bowl of warm or cold water, because the summer is high and the water is intended to stay wet, a bowl of hot water is available in winter, both to increase the temperature and to keep the humidity, depending on the situation, the need to replace the hot water once, the fermentation to the full 8 or 9 points of the toast box is sufficient, the fermented toast is softly pressed to the surface, the surface is free of brushing, the colour is better and the whole egg fluid is painted。

8

The oven is preheated, top-fired, bottom-up, 180 degrees, 40 minutes of roasting, and if it is covered with toast, it will be in the oven for 40 minutes. If it is not covered, it will need to be baked for about 10 minutes to observe the colour, then the colour will be covered with tin paper, so as to prevent overweighting, baked toast will be taken out and made cold on the grilled web, and will be kept in seal。

1. The yoghurt toast has been added to the whole wheat powder, so only a large sheet of film can be pulled out of the face. 2. The yogurt here is built on its own, is dense, and if it is marketed, the amount of water is not added once, depending on the face of the noodles. 3. For secondary fermentation, the option is either to open the oven or to ferment with room temperature, which is higher in the summer, with no hot water when water is discharged, and with warm or cold water. In winter, hot water would be required, which would increase temperature and facilitate accelerated fermentation. 4. Each oven is different, so the temperature and timing of the oven is adjusted to its own oven, and the branding of the toast box can affect the effect of the oven。