Yogurt twist bun
Ingredients: salt,high-gluten flour,yogurt,milk,butter,sugar,yeast
Recipe Recommendations
- high-gluten flour 125g
- yogurt 40g
- milk 55g
- yeast 1.5g
- sugar 7g
- salt 3g
- butter 25g
- milk fragrance
- baking
- several hours
- ordinary
Steps for Yogurt twist bun
1
Knead the Chinese seed into a smooth dough
2
Leave it to ferment at room temperature for 30 minutes and then place it in a container for 24 hours
3
Remove the Chinese seed from the refrigerator, tear it into small pieces, place it with the main dough ingredients, and use to "dough" for 20 minutes
4
Remove and beat for 5 minutes
5
until you can pull out a thick and strong film
6
Add butter, start "dough mixing" for another 20 minutes, take out and beat again for 5 minutes
7
Until the dough can pull out a strong film;--This step is critical. Whether the toast can be strung depends on this step
8
Relax the kneaded dough for 30 minutes, vent, and divide into 6 equal parts
9
Carry out rolling once (roll open, turn over and roll it up for 1.5-2 turns)
10
Relax for 10 minutes and roll twice
11
Roll it up from left and right into long strips
12
Grab both ends, tie a knot, and tidy both ends
13
Evenly place the baking sheet padded with oil paper, leaving a certain interval between each sheet, and ferment twice as large
14
Bake at 180 ° C over high and low heat for 40 minutes (because my oven is small, it takes a long time to bake, and there is nothing brushed on the surface, so the color is light)