Yogurt toast(suan nai tu si )

Yogurt toast

Introduction:

"The temperature is rising, and it's time to make bread again. At home this weekend, I wanted to make a Hokkaido, but I didn't have the fresh cream in Kaifeng. I made this yogurt toast with homemade yogurt. It has the same strong milk flavor, and because of the high liquid content, it is more moist. In fact, compared with other pastries, I think bread is more suitable for Chinese taste. "

Production steps:

Step 1: put 400g high gluten flour, 260g homemade yoghurt, 80g two egg white and one yolk into the toaster, dig a small hole in the high gluten flour and add 2G yeast.

Step 2: use a mixing procedure for 20 minutes to make a uniform dough.

Step 3: ferment the dough in a warm and humid place to 2.5-3 times the size of the dough, and pull the dough open by hand to present honeycomb briquette shape.

Step 4: tear the fermented dough into small dough, then add 2G yeast, 60g sugar, 4G salt, 20g milk powder, 2G yeast, and start the mixing process. Ten minutes later, pull out the thicker film and add another 30 grams of butter.

Step 5: after kneading for 10 minutes, the dough has not been able to pull out a very thin film, and then start a mixing procedure. Knead for about 10 minutes, take a small piece of dough by hand, and then pull out the film. The hole can be smooth.

Step 6: ferment the dough for 15 minutes, take out the dough, divide it into 6 equal parts, knead and relax for 10 minutes, and roll it once. Relax about 10 minutes after rolling, roll again and put into the toast mold.

Step 7: put the toast mold on the baking net and put it on the penultimate layer of the oven. And put a bowl of hot water in the oven to start the second fermentation until 8 minutes full. It takes about 45 minutes.

Step 8: preheat the oven at 200 degrees, cover the fermented toast, put it in the middle and lower layer of the oven and bake for 32 minutes, then take it out. It's just taken out. Put it in a fresh-keeping bag after cooling.

Step 9: it's toast for a night. How about it? It's beautiful.

Materials required:

GAOJIN powder: 400g

Yogurt: 260g

Egg: 80g

Yeast: 4 g

Sugar: 60g

Salt: 4 g

Butter: 30g

Milk powder: 20g

Note: 1, the above materials made a total of two 450 grams of toast mold. It's the first time that I try to make 450 grams of toast with 200 grams of flour. I'm quite satisfied with the final product. Novice words, it is recommended to increase 50 grams of flour. 2. This time, I used Sanneng black corrugated toast mold. I bought it a long time ago, but now it's popular. I haven't used Sanneng Jinbo before. I heard that the coloring is better. I suggest you find out the time according to the tools you use. 3. The yogurt used this time is homemade yogurt. Check the recipe for homemade yogurt and make yogurt in the oven. The yogurt and flour used by each person are different. It is suggested to reduce the amount of yogurt for the first time. 4. Because of the large amount of liquid, the dough is also very sticky. I didn't dare to continue kneading the dough. I was afraid of breaking the gluten, so when I cut and rolled the dough, I put a little butter on my hand because it was sticky. I melted it with hand temperature, and then operated the dough, I didn't stick my hand. 5. The toast made by the prescription with large amount of liquid tastes more moist and delicious. You must try it if you like.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Suan Nai Tu Si