Yogurt bread(suan nai mian bao )

Yogurt bread

Introduction:

"The skin is crisp and the heart is soft. You can tear it by hand."

Production steps:

Step 1: after one fermentation

Step 2: after secondary fermentation

Step 3: side shot

Step 4: finished product

Step 5: internal structure

Step 6: hand tearing effect

Materials required:

High gluten flour: 250g

Yogurt: 100g

Yeast powder: 2G

Whole egg liquid: 40g

Butter: 30g

Sugar: 60g

Warm water: 20g

Bread bran: a little

Note: 1, warm water 30 grams may not put, I used 20 grams of water, this depends on the water absorption of flour, if and good after the dough is dry to add, soft words do not use, depending on the situation. 2. Brush the surface of the butter can be placed on the top of the oven, can keep melting state! 3. Baking time depends on the power of the oven. Observe more by yourself. 4. Finished product, skin crisp, inner soft cotton, can be torn by hand! 5. The purpose of whole yogurt is to acidify and make flour more fragrant,,

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: light

Chinese PinYin : Suan Nai Mian Bao