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

Yogurt and pineapple toast

Introduction:

"My husband and son like to drink yoghurt, so I bought a yoghurt machine to make it myself. Just the day before yesterday, there were some yoghurt that I wanted to make a yoghurt toast, but I felt a little ordinary. Finally, I decided to make a yoghurt pineapple toast. This pineapple is not the pineapple of fruit, but a layer of pineapple skin on the toast. Now that I have made up my mind, I can do it, I've joined the gourmet world for so long and haven't uploaded an article. I'm really ashamed! So the first draft of my gourmet world has been finished

Production steps:

Step 1: first, mix all the dry materials except butter.

Step 2: add the original yogurt and water and start stirring. First, mix the flour slowly, then use medium speed to make a slightly smooth dough, and add butter softened at room temperature in advance.

Step 3: continue stirring until the dough can pull out large pieces of film. At this time, the basic fermentation can be carried out for about 80 minutes, depending on the fermentation temperature.

Step 4: divide the fermented dough into three equal parts, roll it round, cover it with plastic wrap, wake up for 15 minutes, roll it into ellipses, roll it up and rub it into strips.

Step 5: braid the dough and put it into the toast box for the second fermentation. It's almost 9 minutes high.

Step 6: while the dough is fermenting, let's make pineapple skin. First, prepare the ingredients. The butter should be softened at room temperature, and the eggs should be at room temperature. The pineapple skin made in this way is good. If the eggs just taken out of the refrigerator are too cold, it will make the butter solidify.

Step 7: mix the powdered sugar and butter and stir well.

Step 8: stir thoroughly, then add the whole egg liquid and continue to stir until it is completely mixed.

Step 9: add low powder and milk powder and continue to stir in an irregular way.

Step 10: stir into dough for backup use.

Step 11: wrap the pineapple skin dough in the fresh-keeping film and press it into a strip about the size of the toast mold.

Step 12: finally cover the pineapple skin on the fermented main dough and remove the plastic wrap. Brush the egg yolk on the surface, put it in the lower layer of the preheated oven, bake at 200 ℃ for 30 minutes, and demould immediately after coming out of the oven.

Materials required:

High gluten flour: 250g

Fine granulated sugar: 35g

Salt: 1 / 4 tsp

Original yogurt: 80g

Instant yeast powder: 3G

Water: 80g

Salt free butter: 20g

Sugar powder: 30g

Whole egg liquid: 15g

Low gluten flour: 55g

Milk powder: 10g

Egg yolk: right amount

Note: after making pineapple skin dough, you can refrigerate for 20 minutes, which will be better for shaping. When baking for 20 minutes, if the skin color is too heavy, it can be covered with aluminum foil.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Suan Nai Bo Luo Tu Si