Sour yogurt raisins
By VicentaLakin
Dad's going fishing again tomorrow, and he won't come back for dinner at noon, so he asked me to make bread as soon as he got back. It's so crazy to be fermented on such a hot day, so I try to be simple, make a bag of bread, add a little black whole wheat flour, and add a little raisin to keep it from getting too bad, because Dad likes sweet, he likes to have pie. The overall taste is a little rough because of the black whole wheat powder, the yogurt, and the whole bread is soft, but it would be better if it was a double。
Recipe Recommendations
- high-gluten flour 300 grams
- black whole wheat flour 50 grams
- unsalted butter 35 grams
- yogurt 180 grams
- whole egg liquid 48 grams
- sugar 35 grams
- sugar-tolerant yeast 3.5 grams
- raisins appropriate amount
- salt 2 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Sour yogurt raisins
1
The material other than butter and raisins was poured into the kettle and the meeting started at a slow pace. I use yogurt in a bag, a little thicker than milk。
2
They hit the flour in groups, clean the barrel walls, add soft butter, and continue to make noodles。
3
In the course of the noodles, the raisins are washed clean and dry water is dried。
4
The snacks don't need thin membranes, and black whole wheat powder, it's rougher and it's enough to hit a thicker membrane。
5
Split the noodles into an average of nine pieces, with a slight rounding。
6
Squeeze a face and pack a few raisins。
7
Wrap the dough, put it down and put it in the paper tray. Don't overdo it, or the raisins will come out。
8
Wrap up all the raisins and put them in the oven。
9
The bakery room is 1.5 times warmer. The oven is 170 degrees preheated for five minutes and the cold is extended for some time. The oven is placed in the lower middle of the oven and is baked at 170 degrees for 25-30 minutes, at a time and at a temperature to be adjusted according to its own oven。
10
In 10 minutes, watch the top colour, fill up the tin paper in time, and when the bread came out, I painted a layer of coconut oil. Bread's out cold and bagged。Sour yogurt raisins Make Tips
The best thing about making bread in the summer is to put the material in the fridge for a while, or even a bucket for a while, or an ice bag for an extra bread, or to ferment the face at the same time. Two, don't go too far with black whole wheat, or it's really rough. I feel good about that. 3 If the conditions permit, the suggestion will be two。