Yoghurt and coconut steak(suan nai ye rong pai bao )

Yoghurt and coconut steak

Introduction:

"On Saturday afternoon, I planned to make light milk paibao. I found that half a bottle of light cream in the refrigerator was broken, so I had to change the prescription. When I had yogurt at home, I replaced light cream and milk with yogurt and egg liquid. I used the cold storage method to mix all the ingredients except butter until there was no dry powder. I put them in the refrigerator with bread barrel for 30 minutes After that, take it out, put it on the toaster and knead it again. The film is very good. The shaping of paibao is simple, but the organization is surprisingly good, especially when the bread is torn off one by one, the feeling of silk drawing is the most satisfying; the embryo of paibao wakes up again, before baking, brush the egg liquid, and sprinkle on it some butter and coconut stuffing left over from the previous heart-shaped coconut bread. The flavor of paibao is richer, and its fragrance permeates the whole room when baking! "

Production steps:

Step 1: prepare the required materials, homemade yogurt, coconut stuffing is the last heart-shaped coconut bread not used up (butter + sugar + egg + milk mixture)

Step 2: pour yogurt + eggs + sugar + salt into the bread machine barrel

Step 3: add the High Gluten Bread Flour and put the yeast on the top (stir the bread machine for one minute, take out the bread bucket after mixing the materials, and refrigerate for 30 minutes to help the dough absorb water and strengthen)

Step 4: after refrigerated, continue kneading for 20 minutes, add softened butter, and knead until the expansion stage

Step 5: the dough is coated and fermented to twice the size

Step 6: take out the exhaust fraction

Step 7: take a portion and roll it into an ellipse

Step 8: roll up from top to bottom

Step 9: make the other pieces in turn, put them into the baking pan, and make a small coconut bag

Step 10: put it in the oven and wake up twice

Step 11: brush the egg liquid and sprinkle with coconut stuffing

Step 12: bake in 180 degree oven for 20 minutes until golden brown

Step 13: take a look. It's very soft

Materials required:

Yogurt: 110g

High powder: 260g

Egg: one

Salt: 2G

Yeast: 3G

Butter: 30g

Sugar: 20g

Coconut stuffing: right amount

Note: after mixing, put the dough in the refrigerator for a while to let it absorb water, which will help to knead the dough better;

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Suan Nai Ye Rong Pai Bao