Crispy yogurt toast(su li suan nai tu si )

Crispy yogurt toast

Introduction:

"Make the pastry left over from braided bread, and find a way to get rid of it. In the end, I decided to transform Mr. Meng's yogurt and pineapple toast into crisp skin. The final result looks good, too. The most important thing is to finally have enough patience to let the head of the noodle team get to the full mold. I thought that this Tusi box was bigger than Mr. Meng's original plan, the dough didn't need to grow to 9 points full, and the final product would not exceed the unearthed Tusi box. However, the power of the dough was unexpected. In the process of ploughing hard to the surface, it continues to grow, reaching the top edge. At that moment, finally suddenly, what is 9 full. All the time, it is wrong to understand. In order to consume the pastry as much as possible, pile up the pastry in a bowl

Production steps:

Step 1: Materials

Step 2: pour the dough into a large bowl except the butter

Step 3: stir until smooth, add butter

Step 4: continue stirring until the film is pulled out

Step 5: basic fermentation about 80 minutes, dough grow

Step 6: exhaust, divide into three equal parts, round and relax for 15 minutes

Step 7: roll it into an oval shape

Step 8: roll up along the long side

Step 9: shape a long strip about 30cm long

Step 10: overlap one end

Step 11: braid

Step 12: put it into the mould, cover it with plastic film, and finally ferment for about 60 minutes

Step 13: dough grows

Step 14: brush the surface with egg liquid

Step 15: slice the pastry

Step 16: put into the oven, middle layer, heat 180 degrees, heat 200 degrees, bake about 30 minutes

Step 17: the surface is golden, and it's out of the oven

Step 18: demould immediately

Materials required:

GAOJIN powder: 250g

Fine granulated sugar: 35g

Salt: 1 / 4 teaspoon

Original yogurt: 80g

Dry yeast: 3 G

Water: 80g

Butter: 20g

Crisp dough: moderate amount

Note: in the baking process, if the surface has been completely colored, you can reduce the fire power, or cover the surface with tin foil to prevent too deep coloring. It will be easier to demould with non stick die.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Su Li Suan Nai Tu Si