Yogurt and pineapple toast(suan nai bo luo tu si )

Yogurt and pineapple toast

Introduction:

"The advantage of making bread in hot weather is that the flour is fast. Now I need only two hours to open the pineapple toast, so I need only two hours to open the yogurt. This kind of toast is very simple in material and making, but it looks beautiful. There are some concerns about the 40g butter of pineapple peel, but I always believe that Mr. Meng's recipe is the most classic! It's really great. The fragrance of yogurt and the sweetness of pineapple peel echo each other, which are indispensable parts. Also, don't be fooled by its name, it doesn't use pineapple at all. Would you like to bring 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'm not a good student. I only looked at the beginning, but I didn't look at the end seriously. Finally, there was a protein left. Students should study hard and don't make my mistakes

Production steps:

Step 1: main ingredients: high flour 250g, sugar 35g, a little salt, half an egg (about 18G), yogurt 80g, yeast 3G, water 75g, butter 20g.

Step 2: pineapple peel: 40g butter, 30g sugar, half an egg (18G), 50g common flour, 10g milk powder.

Step 3: pineapple peel method: soften butter, add sugar, stir well.

Step 4: add the egg liquid in several times and stir evenly.

Step 5: add flour and milk powder.

Step 6: mix well with a scraper to form a smooth ball.

Step 7: put in the fresh-keeping bag, roll it into a rectangle equal to the length and width of the toast mold, and refrigerate it.

Step 8: Toast method: except the butter, mix all, knead into a smooth dough.

Step 9: add softened butter and knead out the film.

Step 10: basic fermentation to 2 times the size.

Step 11: divide into three parts, round and relax for 15 minutes.

Step 12: rub the dough into 30cm strips.

Step 13: knead the three heads and weave them into three braids.

Step 14: make it up.

Step 15: put it into the oiled toast mold.

Step 16: second fermentation to 9 minutes full.

Step 17: cover the pineapple skin on the surface and brush the egg yolk solution (tear off the preservative film on one side, cover it on the surface of the toast gently, and then tear off the preservative film).

Step 18: put in the preheated oven, middle and lower layer, 175 ℃ for 30 minutes, pineapple peel turn golden (the aroma is not very strong, but very refreshing).

Step 19: demould while it is hot.

Materials required:

High flour: 250g

Common flour: 50g

Egg: half (about 18G)

Yogurt: 80g

Yeast: 3G

Water: 75g

Butter: moderate

Milk powder: 10g

Sugar: right amount

Salt: right amount

Note: 1. I use homemade yogurt, which is thick and sour. The toast is not sweet but refreshing. If you like sweet, you can add another 30g sugar. If you buy yogurt, you don't need it. 2. The consistency of yogurt and the water absorption of flour are different, so the amount of water should be increased or decreased appropriately. 3. 18 g of egg liquid is used in pineapple peel. I chose a small egg about 35 g peeled. I used half of it and put the remaining half into toast. I didn't see the yolk on the surface. I can do it with a big egg. 4. Pineapple peel can be made during basic fermentation. The prepared pineapple peel is very soft and will harden after refrigerated for a while. However, it is recommended to warm it up for a while before covering the surface of toast. 5. Eat while it's hot. The pineapple skin is crisp. You can bake it for 1-2 minutes and then it will be crisp again. Cool taste is soft and delicious.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Suan Nai Bo Luo Tu Si