Chinese Food
Yoghurt breakfast bag
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I like making bread and sharing all kinds of bread practices with you. When I meet a good recipe, I will record the whole recipe in time and share it with you. Today's yogurt bun I share with you is one I often make and especially like. It's simple, tastes good, and looks good. It's very good whether it's used for breakfast, afternoon tea or children's snacks. Strong push To all of you. For those who are busy at work and don't have time to bake, you can also try it. It's made according to the way of one-time fermentation. When the dough is kneaded, it's directly shaped, fermented and baked in the oven. There's no need for two-time fermentation. It saves time while the taste is completely unaffected. Reference component - Sanneng 28 * 28 gold plate baking time - 23 minutes baking temperature - 180 degrees
Cooking ingredients
Cooking Steps
Step1:Put all materials except butter and into the bread machine. Put them in the order of liquid first and then powder. Put the flour in the end. Dig a hole in the flour and put yeast in it. Turn on the power of the chef after putting in the ingredients. Mix the ingredients evenly in the first gear at a low speed. Knead the noodles in the fourth gear at a high speed for 10 minutes. Then add the butter and salt that are cut in advance and softened. Knead the noodles for about 10 minute
Step2:Knead the dough, take it out, put it into the cooking machine barrel, cover it with a lid or a plastic film and ferment it at room temperature
Step3:About One point five Ferment the dough to twice its size in about hours. Dip a little dry flour with your fingers. Poke a hole in the middle of the dough. If the hole does not shrink or collapse, it means the fermentation is complete
Step4:Take out the fermented dough, exhaust it first, and then divide it into 16 equal parts on average
Step5:Take one of the small dough and round it. Like to eat stuffing can be in the middle of the dough into Dousha, purple potatoes, lotus paste and other different flavors of stuffin
Step6:Put it into the baking tray. According to the above operation method, make all the remaining dough and put it into the baking tray for secondary fermentation. A certain distance should be reserved between each dough. The bread will swell after fermentatio
Step7:After about 1 hour, the dough is fermented to the original One point five About times the siz
Step8:After fermentation, brush a little egg liquid on the surface with a brush, and then sprinkle a little pumpkin seeds. No pumpkin seeds can be replaced with almond slices, sesame seeds, peanut chips or coconut paste, etc
Step9:Preheat the upper and middle layers of the oven in advance. Bake at 180 degrees for 24 minutes
Step10:In the middle of the meal, it is suggested to add tin paper in time according to the coloring situation to prevent the baking paste. When I bake to the last few minutes, I forget to add tin paper. The coloring is a little bit biased
Step11:Finished product drawin
Cooking tips:1. The water absorption of flour of different brands is slightly different. The amount of milk should be adjusted flexibly according to the actual situation. This formula uses thick yoghurt. If you change it into ordinary yoghurt, you should reduce the amount of milk; 2. The fermentation time should be controlled flexibly according to the temperature change; 3. The tempers of each oven are different. The temperature is slightly different during the baking process. The baking time and temperature are only for reference; 4. If you don't have time, this formula can be used by one-time fermentation, that is, the dough is kneaded and then straight It can be divided into small dough for shaping, fermentation and baking. It can save the time of the first fermentation and relaxation in the middle. The taste is also very good. There are skills for making delicious dishes.
