Yogurt toast
I used the old-fashioned frozen yogurt, like fresh cheese. It was thick, so I added some water. If I used ordinary yogurt, I wouldn't add water. The baked bread tasted chewy and had a good taste.
Recipe Recommendations
- egg liquid 50 grams
- water 70 grams
- white sugar 70 grams
- salt 5 grams
- yeast 8 grams
- butter 40 grams
- sweetening
- baking
- several hours
- simple
Steps for Yogurt toast
1
Post-oil kneading until completion stage
2
Basic fermentation 2-2.5 times larger
3
Exhaust is divided and rounded, and relaxed for 20 minutes
4
Roll it up and down from the middle into an oval shape
5
Roll it up from top to bottom
6
Relax for 15 minutes
7
Roll it out again
8
rolled up
9
Put it in the toast box
10
Finally ferment until 8-9 minutes full, brush the surface with egg liquid, preheat the oven to 190 degrees for 35-40 minutes, cover the surface with tin foil.