Yogurt and jam paibao(suan nai guo jiang pai bao )

Yogurt and jam paibao

Introduction:

"Yesterday afternoon, I made a bag. I thought I would knead more noodles and make more. When I took out the bag, I found that a bag of 1kg flour was gone again. The two new bags haven't arrived yet. I guess it will be tomorrow. So there are only 6 finished products. I'm not willing to eat them. After taking one, I will eat the small one and save the big one for my big friends when they come back from school. In the evening, when he finished his homework and took a bath, he still came to ask for bread. He said he didn't have enough for dinner, so he had to give him one. The rest of this morning, my husband and I went to school one by one. So it's not worthwhile to make bread without it. It's made by bread machine and oven. It takes so long, and it's gone on the last day. But then again, it has to be delicious. Like before, when I just played with dough, the bread was hard to put for a few days and nobody paid attention to it. Finally, I had to dump it into the garbage can secretly, or I would be scolded to death if I was seen. What's the trouble all day? It's hard to eat! I'm not angry with that now! Before baking yogurt bread, squeeze some blueberry jam to enrich the taste. The most important thing for paibao is the layer of butter brushed after baking. The whole paibao will increase the price immediately. Is it fragrant and bright, with thin skin and beautiful photos? "

Production steps:

Step 1: prepare the required materials

Step 2: pour yogurt, eggs, sugar and salt into the bread machine barrel (leave some egg liquid to brush bread for a while)

Step 3: add high gluten bread flour, yeast on top

Step 4: stir the bread machine for one minute, mix the ingredients as shown in the picture, take out the bread barrel and refrigerate for 30 minutes

Step 5: after refrigerated, continue kneading for 20 minutes, add softened butter, and knead until the expansion stage

Step 6: the dough is coated and fermented to twice the size

Step 7: take out the exhaust gas and divide it into 6 parts, roll round and relax for 10 minutes

Step 8: take a portion and roll it into an oval shape

Step 9: roll it up from top to bottom and pinch it tightly

Step 10: finish all the dough in turn and drain into the baking tray

Step 11: put it into the oven and ferment it to twice the size. Take out the egg brush and squeeze the jam

Step 12: bake in a 180 degree oven for 20 minutes until golden brown. Remove and brush with butter while hot

Materials required:

Bread flour: 260g

Homemade yogurt: 120g

Blueberry Jam: right amount

Egg: one

Butter: 30g

Sugar: 30g

Salt: 2G

Yeast: 3G

Note: take out the bread barrel after mixing the ingredients in the toaster for one minute and refrigerate for 30 minutes, which can help the dough absorb water and become gluten. When kneading again, it's easier to form a film. When fermenting the bread germ in the oven, put a bowl of warm water in it, otherwise the bread germ will dry easily. Don't squeeze jam too much, so as not to collapse the bread. Brush a layer of butter when out of the oven, which can make the surface of the bread more fragrant Soft.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Suan Nai Guo Jiang Pai Bao