Chinese Food
Yoghurt and bean sauce bag -- invincible soft one-time fermentation
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It rained continuously in July. The temperature also dropped. Want to eat bread. Do it. Bread full of milk flavor. It's so soft. You really make me want to stop.
Cooking ingredients
Cooking Steps
Step1:Put the egg liquid, milk, yoghurt and yeast into the chef's machine in turn, then pour the flour into the first gear and mix it into a ball. Open the 23rd gear and rotate for about 8 minutes.
Step2:Add butter and salt in the extended state. Stir the noodles in gear 23.
Step3:Just hit the film a little bit. Rub it with your hands. Drop it a few times. The dough is very soft. Don't doubt it. It's really soft. But it doesn't touch your hands very much.
Step4:Divided into 16 dough on average. Round. Cover with plastic wrap and wake up for 1520 minutes.
Step5:Prepare your own bean paste. Take it out of the refrigerator and defrost it.
Step6:When the dough is ready, take a dough and roll it again. Use a rolling pin to slightly roll it open. Exhaust. Then wrap in some bean paste. Knead it like a bun. Close the mouth with a tiger. Then close the mouth and put the baking tray dow
Step7:I made two sets. Eight sets. Let go. Leave a gap. Put in the oven fermentation function. Sent for 50 minutes. 36 degrees. Put in warm water. Increase humidit
Step8:It's fermented. It's twice the size. Preheat the oven 180 degrees up and down
Step9:Put on the whole egg. Sprinkle with black sesame / white sesame / almond slices. Put it in the preheated oven and bake it at 180 ℃ for 16 minutes. Observe your oven.
Step10:It's out of the oven. Let it cool a little. Knead it. Wow. Soft gir
Step11:Press. Invincible soft.
Step12:Take a look. Can't help but eat two It's too soft. I didn't expect that one fermentation would do the sam
Cooking tips:If the oven has no fermentation function, put a basin of hot water. The temperature should not be too high, so as not to burn the yeast. My amount is just right. But the water absorption of each kind of flour is different. You can add less milk as you like. Check the dough. I use old yogurt. It's very sticky. If you use ordinary thin yoghurt, you should pay more attention to your liquid quantity. One of my eggs is a little bigger. It can be set aside to brush bread later. It's just right. There is still a little waste heat in the bread, put it in the bag and keep it sealed. This way, you won't feel hard to eat the next day. The temperature of every place is different in summer. If it's too hot, pay attention to the temperature of the noodles. Or knead the noodles in the air conditioning room. There are skills in making delicious dishes.
