Yoghurt buns(suan nai ning jie xiao mian bao )

Yoghurt buns

Introduction:

"If you ask me what is my favorite drink, I will tell you without thinking: milk. I don't know if it's because I'm a premature baby. My mother is afraid that I will not grow up. From childhood to adulthood, even if my life is not particularly rich, she insists on using milk to soak me up ~ ~ ~ so, naturally, she has developed my "milk complex". Milk accompanied me through more than 20 years, from milk powder, pure milk, high calcium milk to fresh milk, yogurt ~ ~ ~ all kinds of milk forms let me indulge in them. So, even if there is melamine, what kind of bacteria, what kind of bacteria, still let me love milk ~ ~ ~ this yoghurt bun borrowed from the formula of Xiaodan, slightly modified, is particularly soft, especially easy to pull, and tastes soft and fragrant aftertaste, absolutely worth you try again ~ ~ "

Production steps:

Materials required:

High gluten flour: 125g

Yogurt: 40g

Milk: 55g

Yeast: 1.5g

Sugar: 7g

Salt: 3G

Butter: 25g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Suan Nai Ning Jie Xiao Mian Bao