The advantage of making bread in hot weather is that the dough is served quickly. It took 4 or 5 hours in winter, but now it only took 2 or 3 hours, saving almost two hours. So as soon as I was free, I opened Teacher Meng's book and went straight to a yogurt pineapple toast that I had long liked. Continue to stir flour.
The ingredients and making of this toast are very simple, but it looks beautiful. I have some concerns about the 40g butter of pineapple peel, but I have always believed that Teacher Meng's recipe is the most classic!
It's really great when it's done. The fragrance of yogurt echoes the sweetness of pineapple peel, both of which are indispensable parts.
Also, don't be fooled by its name. You don't use pineapple at all. Want to eat one with pineapple? Take a look at this pineapple bag I made before.
This time I made some changes to the teacher's prescription because I didn't want to waste eggs, but I was not a good student. I only looked at the beginning and didn't carefully read the end. In the end, there was still one egg white left. Students should study carefully and don't make my mistake ha ~
Yogurt and pineapple toast
Recipe Recommendations
- high powder 250g
- ordinary flour 50g
- eggs half a
- yogurt 80g
- yeast 3g
- water 75g
- butter appropriate amount
- milk powder 10g
- white sugar appropriate amount
- salt appropriate amount
- milk fragrance
- baking
- an hour
- ordinary
Steps for Yogurt and pineapple toast
1
Ingredients: 250g of high flour, 35g of white sugar, a little salt, half an egg (about 18g), 80g of yogurt, 3 g of yeast, 75g of water, 20g of butter.
2
Pineapple peel: 40g butter, 30g white sugar, half an egg (18g), 50g ordinary flour, 10g milk powder.
3
Pineapple peel practice: soften the butter, add sugar, and stir well.
4
Add the egg mixture in portions and stir well.
5
Add flour and milk powder.
6
Use a spatula to mix well until a smooth ball.
7
Put it in a fresh-keeping bag, roll it into a rectangle equal to the length and width of the toast mold, and refrigerate for later use.
8
Toast method: Mix everything except butter and knead into a smooth dough.
9
Add softened butter and knead out a thin film.
10
Base fermentation to twice the size.
11
Divide into three portions, round and relax for 15 minutes.
12
Rub the dough into a 30-cm strip.
13
The three heads are kneaded and knitted into a three-strand braid.
14
Make it up.
15
Place it in the greased toast mold.
16
Fermentation twice until 9 minutes full.
17
Cover the pineapple peel on the surface and brush with egg yolk liquid (first tear off the plastic wrap on one side, gently cover it on the surface of the toast, and then tear off the plastic wrap on top).
18
Put it in the preheated oven, in the middle and lower layers, at 175 degrees for 30 minutes, until the pineapple skin turns golden (the aroma is not very strong when baking, but it is very refreshing).
19
Remove from the oven while hot.Yogurt and pineapple toast Make Tips
1. I used homemade yogurt, which is quite thick and sour. The resulting toast isn't sweet but has a refreshing taste. If you prefer it sweet, you can add another 30g of sugar; this isn't necessary if you are using store-bought yogurt.
2. Since the thickness of yogurt and the water absorption of flour vary, adjust the amount of water accordingly.
3. The pineapple pastry requires 18g of egg mixture. I chose a small egg weighing about 35g (shelled), used half of it, and put the other half into the toast dough. I didn't notice the later instruction to brush the top with egg yolk—oops! If you want to save ingredients, do the math yourself; using one large egg should cover everything.
4. You can make the pineapple pastry while the dough is undergoing its first rise. The finished pastry is very soft but will harden after chilling for a while; however, it is recommended to let it warm up a bit before covering the toast.
5. The pineapple crust is crispy when eaten hot. You can bake it under the top heat for another 1-2 minutes to restore the crispiness. Once cooled, the texture becomes soft and tender, which is also very delicious.