Yogurt and pineapple toast (cold fermented)
Introduction:
"After some hesitation, I decided to make Mr. Meng's yogurt and pineapple toast. Although toast is not popular, dough can be put into the refrigerator in a toast mold. That's the real reason for the obsession with toast these days. "
Production steps:
Step 1: prepare the dough (main ingredient)
Step 2: pour the dough into the container with the exception of butter, and mix it into flocs by hand
Step 3: stir with a machine until the gluten is formed
Step 4: add butter
Step 5: stir until the film comes out
Step 6: put it into a bowl, seal it with plastic wrap, and refrigerate overnight for one day
Step 7: take it out the next evening and warm it up for one hour
Step 8: exhaust, divide into three equal parts, roll round, cover with plastic film and relax for 15 minutes
Step 9: roll them into ellipses
Step 10: roll up along the long side
Step 11: knead into 30cm long strips
Step 12: pinch one end of the three strips together
Step 13: braid loosely
Step 14: put in the toast mold
Step 15: seal the plastic film, put it in the refrigerator and refrigerate overnight for one day
Step 16: in the evening of the third day, take it out, warm it up and carry out the final fermentation
Step 17: prepare pineapple peel materials (accessories)
Step 18: pour the softened butter and powdered sugar into a bowl and stir well
Step 19: add the egg and stir well
Step 20: add milk powder and stir well
Step 21: add low gluten powder
Step 22: mix well to form pineapple skin dough
Step 23: pour it on the plastic wrap and shape it into a rectangular piece the size of a toast mold
Step 24: the dough rises to 7 or 8 full
Step 25: cover the pineapple skin on the surface and brush the egg liquid
Step 26: put it into a 190 degree oven, middle and lower layers, and bake for about 30 minutes
Step 27: demould and cool immediately
Materials required:
GAOJIN powder: 250g
Fine granulated sugar: 35g
Salt: 1 / 4 teaspoon
Original yogurt: 80g
Dry yeast: 5g
Water: 80g
Butter: 20g
Powdered sugar: 30g
Whole egg: 15g
Low gluten powder: 55g
Milk powder: 10g
Note: the mold you use is bigger than Mr. Meng's. At the end of the day, when Meng's score reached 7 or 9, he didn't say it was full. Even so, I feel that the dough is rising very hard
Production difficulty: ordinary
Process: Baking
Production time: several days
Taste: milk flavor
Chinese PinYin : Suan Nai Bo Luo Tu Si Leng Cang Fa Jiao
Yogurt and pineapple toast (cold fermented)
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