Yogurt bread(suan nai mian bao )

Yogurt bread

Introduction:

Production steps:

Step 1: put ingredients other than butter into the toaster, turn on the kneading function, add butter after five minutes, knead to the complete stage.

Step 2: complete the basic fermentation in the toaster.

Step 3: at the end of basic fermentation, divide the dough into four parts and relax for 15 minutes after rounding.

Step 4: roll the relaxed dough into an oval shape, turn it over and press the long bottom thin.

Step 5: roll the dough from top to bottom into a long shape, twist the dough into two sharp strips, which are slightly shorter than the length of the mold, and put each two strips into the mold in a group.

Step 6: make the final fermentation in a warm and humid place.

Step 7: after fermentation, brush the surface with egg liquid.

Step 8: squeeze butter into the middle of the dough and sprinkle with almonds.

Step 9: put into the preheated oven for 180 degrees, bake for 25 minutes, and then come out of the oven.

Materials required:

GAOJIN powder: 270g

Instant yeast: 3 G

Fine granulated sugar: 43g

Salt: 3 G

Egg liquid: 27g

Yogurt: 151 G

Butter: 27g

Almond slice: moderate amount

Note: 1. If you use homemade yogurt, add 7g more sugar. 2. Finally ferment until the mold is 8 minutes full (my hair is too full).

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Suan Nai Mian Bao