yogurt bun
The recipe for this bread originally required water. Because there are a lot of yoghurt at home, all the dough was used to make yoghurt. Although the yogurt is added too much, it does not taste sour, but the amount of sugar is a little small and not too sweet. It cannot be called sweet bread;
Recipe Recommendations
Steps for yogurt bun
1
All raw material drawings
2
Mix all ingredients except butter and stir until fluffy
3
Knead with your hands into a smooth dough, add softened butter and knead until the expansion stage
4
Cover the kneaded dough with plastic wrap and place it in a warm place to ferment for an hour
5
The fermented dough is twice as big as its original size. Insert your fingers into the dough and see if it does not retract or collapse, it means that it is ready.
6
Remove, flatten the dough, vent, divide it into 8 portions, round and relax for 15 minutes
7
Take a piece of dough and roll it into a drop shape
8
Roll up the wide end into a cylinder
9
Roll it up like this in turn, place it into a baking sheet for a final 40 minutes (to ensure humidity, place a bowl of hot water under the baking sheet)
10
Remove the egg brushing liquid when fermented to twice the size
11
Preheat the oven to 185 ° C, heat it up and down, and bake for 20 minutes until golden brown.
12
Tear it open and take a look. It's not bad, it's relatively soft