Chinese Food
Yogurt toast
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Someone asked me this bread recipe. I found it and took pictures. I sent it to share with you. The finished product is very soft. The drawing is also very good. Because the use of yogurt can delay the aging of bread. It can be torn into pieces after two days at room temperature. This recipe is suitable for sannengwuno 16100. Because I like to eat small toast one by one. I bought two long molds specially.
Cooking ingredients
Cooking Steps
Step1:Knead all materials except butter into a ball. Add butter when kneading until the thick film can be pulled out. Knead until a large film that is not easy to break can be pulled out. Ferment in a plastic film covered basin.
Step2:Ferment for the first time until the dough is stuck with high flour by hand and holes are made on the dough without rebound. Divide the dough into 8 parts on average. I didn't write about exhausting, because in some books, toast doesn't have to be exhausting, because in the following steps, rolling and rolling will exhaust the gas in the dough.
Step3:Roll the dough in turn. Loosen the plastic wrap for 1520 minutes.
Step4:Roll. Flatten the dough. Roll it out to form a tongue.
Step5:Roll up from one end to the other and press thin at the other end, which is conducive to the smooth rolling.
Step6:Close down and drain into the toast mold. Second engine.
Step7:Press the dough with your fingers. The dough will rebound slowly and then you can brush the surface with egg liquid.
Step8:Put in the preheated 180 degree oven and bake for about 25 minutes.
Step9:It's good to make a corn juice, milk, soy milk or anything in the morning ~ of course. It's better to fry an egg in the middle.
Cooking tips:If you pass by, please pat. Sugar and egg are not according to the proportion given by the goddess. The so-called rules have been changed. When a record is good, after all, delicious food is more important, isn't it? There are skills in making delicious dishes.
