All yogurt braid bread
By VicentaLakin
This formula: It's also for hand rubbing. I'm using the Beko beige cook machine K6. It's Polish + yogurt + whole wheat powder. And fermentation once-in-a-time, easy! First time making braid bread, soft as clouds, simple operations, delicate organization, soft for three days
Recipe Recommendations
- high-gluten flour 150 grams
- whole wheat flour 50 grams
- yogurt 60 grams
- sugar-tolerant yeast 2.5 grams
- corn oil 20 grams
- fine sugar 26 grams
- eggs one
- salt 2 grams
- water 100 grams
- yeast 1 gram
- sweetening
- roast
- several hours
- senior
Steps for All yogurt braid bread
1
Polish species: blending of Polish materials, covering of film, denting of holes with toothpicks, fermentation of room temperature for 4 hours, or refrigeration of refrigerators for 18 hours。
2
Polish type and main noodle material (other than corn oil and yeast) are placed in the cook ' s barrel。
3
The selection of the 1st tranche will be grouped and the 3rd tranche will be covered with thick film。
4
Add oil and yeast。
5
Select the 3-bed lasagna。
6
Rub out the mural。
7
Roll the face, relax。
8
The noodles are split into 9 equals, rounded, covered with film, loose for 20 minutes。
9
Floats grow into squares, thin below。
10
SQUEEZE FROM TOP TO BOTTOM, SQUEEZING THE MOUTH AND RUBBING THE STRIPS (17.5 CM)。
11
Each of these groups is made up of braids。
12
Tie the tail of the braid and squeeze it。
13
Put it in the gold plate。
14
fermentation in warm and wet。
15
Fermentation up to two times, take it out。
16
Brushed egg fluid, decorated white sesame and cranberry。
17
A preheated oven with 180 degrees and 15 minutes in the middle of the oven (color covered with tin paper in time)。
18
When the stove is cooled to the cold, the bag is sealed。All yogurt braid bread Make Tips
1. The water intake of flour varies, depending on the actual use of liquids, e.g. ±10-20 g; 2-day heat: yogurt and eggs are frozen; oven temperature and time are for reference only。