Yogurt toast(suan nai tu si )

Yogurt toast

Introduction:

"This time we used yeast and standing method to make bread, which is also called instant noodles method. In addition to butter and yeast, other ingredients should be mixed well, and then put into yeast for half an hour or more, and then put in butter after kneading. In this way, the workload of bread maker can be reduced and the film can be produced more easily. Ingredients: 250g high flour, 150g yogurt, 1 egg, 20g butter, 3G salt, 30g soft sugar and 4G yeast

Production steps:

Step 1: prepare the ingredients.

Step 2: in addition to yeast and butter, other ingredients will be mixed, quickly mixed into a ball.

Step 3: let the dough stand for half an hour, then add yeast.

Step 4: add bread machine, knead 1 program, add butter.

Step 5: add butter and knead to the expansion stage.

Step 6: ferment the dough to twice the size.

Step 7: exhaust the dough and divide it into three equal parts.

Step 8: take the dough and roll it into tongue shape. Roll it up again.

Step 9: make it in turn and put it in the toast mold.

Step 10: ferment in the oven.

Step 11: ferment until about 8 minutes full, rinse layer of egg liquid lightly.

Step 12: preheat the oven 175 degrees, heat up and down, bake for 40 minutes.

Step 13: pour it out of the oven, cool it thoroughly, and then slice it into a fresh-keeping bag.

Materials required:

High gluten flour: 250g

Egg: 1

Salt: 3 G

Yeast: 4 g

Yogurt: 150g

Butter: 20g

Soft sugar: 30g

Note: 1, after the yeast and butter, let the flour fully absorb moisture, promote gluten formation. 2. There is no bread maker. You can knead the dough by hand like a garment. 3. If the hand knead, start to stick to the hand, knead to smooth, gluten formation does not stick to the hand, can not be midway into the dry powder. 4. When dealing with dough, if it sticks to your hands, you can put some oil on them. 5. The temperature of baking phase is subject to the oven.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Suan Nai Tu Si