Double yogurt toast
By VicentaLakin
Breakfast is the most important part of the day, but as a member of the upper family, it is unlikely that there will be time to prepare the breakfasts, so the next week's breakfasts will have to be ready early on the weekend. Toast is a good choice, then cold slices are frozen, and the next day they'll be taken out of the fridge and warmed up a little bit, made into egg-skin toast or Sidos, sandwiches, bread pudding
Recipe Recommendations
- high powder 250g
- white sugar 35g
- plain yogurt 80g
- Pumpkin millet paste 80g
- salt 1/4 teaspoon
- yeast 5g
- vegetable oil 20g
- cocoa powder appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Double yogurt toast
1
1 flour, pumpkin rice paste, yogurt, sugar
2
2 All materials are liquid before solid is put into a baker
3
Start the bakery to finish the noodles and ferment the base
4
Four to go to fermentation complete. Noodle exhaust
5
5 split the noodles into two, one of which is made of cocoa powder and is covered with a 15-minute shampoo
6
Six of the good ones form a rectangle, the white ones are down, the cocoa ones are up
7
Seven rolls up the face
8
Eight in a tarp-painted Toast Moot for double fermentation
9
Nine fermented to Tusk Motion, full of nine. Covered with toast
10
180 degrees and 35 minutes below the 10th oven
11
Just take a slice after the cool