Chinese Food
Christmas Wreath yogurt bread (50% Chinese method)
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Christmas is coming. Let's have a Christmas Wreath bread. Add some festive atmosphere, the bread body adopts the method of 50% cold storage, which makes the bread taste more dense and moist. The addition of yogurt also makes the bread flavor more unique. This formula is the amount of two garlands.
Cooking ingredients
Cooking Steps
Step1:Make middle seed one day in advance. Weigh flour, yoghurt and yeast and put them into a basin.
Step2:Mix them evenly and knead them into a ball. There is no lump of dry powder. Let's wake up at room temperature for 60 minutes and then refrigerate for about 17 hours.
Step3:Cut the middle seed into small pieces, and put other things in the main dough except butter and salt into the dough jar.
Step4:First mix the materials evenly at low speed. Turn to medium speed for surface beating. Turn the dough over properly on the way. When the dough is smooth and can pull out a large film, but the film is still thick, add butter softened in advance.
Step5:First mix the dough and butter evenly at low speed.
Step6:Turn to medium speed until the butter is completely absorbed. The dough is smooth.
Step7:When the dough can tear out the thin film but still can't show the fingerprint. When the hole is not smooth, add salt. After high-speed beating for a minute or two, stop at any time to check the dough status, so as not to beat it.
Step8:When the dough can pull out a transparent film, the edge of the hole is smooth, and the pulling dough has better toughness and ductility, the dough is stirred.
Step9:The temperature of the dough should be controlled within 27 degrees. If the weather is hot, you can put all the materials and the dough jar into the refrigerator first and then refrigerate them.
Step10:Scoop the dough into the baking tray. Pat it slightly. Put it into the oven for fermentation. The temperature is 28 degrees. The humidity is about 75%. If there is no condition, put a basin of hot water in the lower part of the oven. Ferment for about 80 minutes.
Step11:Ferment the dough to twice its original size. Take out the dough. Shovel it onto the panel for air separation. About 100 grams per dough. It's just divided into six.
Step12:Pat the divided dough gently to exhaust the air. Pat the long square. Press and glue three times on the short side. Press and glue each fold. Arrange the long strip. Cover with plastic wrap and wake up for 30 minutes.
Step13:After gently patting and exhausting the dough, fold it in half and press the edge with the palm root to stick it together. Roll the noodles into a long strip of about 80cm in the right direction. Try to keep the size even. Rub all dough into the same length.
Step14:Three for a group. Because the noodles are long. It's more difficult to start from the beginning. So we can choose to start from the middle. The two are overlapped. Don't make it too tight. Reserve space for later fermentation. (poin
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Cooking tips:The addition of 1. species can make bread moist and resistant to aging. It is better to refrigerate the Chinese species for about 18 hours. The time should be controlled within 15 to 20 hours. 2. Do not add butter too early, or it will hinder the formation of gluten. The last addition of salt (fine salt) can enhance the toughness of gluten. 3. If the dough is short of hair, increase the time for waking up in the middle. Only when the dough is in place, the gluten will be relaxed and the dough will not shrink if it is shaped and rubbed. 4. In the whole long strip, it is necessary to exhaust the air first. Every time it is folded in half, it should be pressed and glued tightly. Otherwise, the back will be loose when rubbing. Half fold is to make a long strip. 5. When the bread is cooled to the hand temperature after being baked, it shall be bagged and sealed. 6. This recipe is for two garlands. I'll make the bun in half. You can arrange your own portion. There are skills in making delicious dishes.
