Chinese Food
Yogurt bun
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Cooking ingredients
Cooking Steps
Step1:Put all materials except butter into the chef or bread maker. Knead to the expanding state. Pull out the dough and make it gluten. There will be irregular holes. Add butter. Continue kneading. Try to knead out the glove fil
Step2:It can pull out the film when it is rubbed. Even if the hole is broken, the edge of the hole is smooth. It is OK. The kneading time should be about 30 to 40 minutes as much as possible. It is not easy to be too long
Step3:Put the dough in the basin, cover with plastic wrap and put it in the oven, or microwave oven. The oven is not powered on. Put a bowl of hot water. Ferment. The fermentation time is 40 minutes to 60 minutes. Check it often. Ferment to twice the size. Dip a little flour in the fingers and poke holes in the center of the dough without rebounding. The first fermentation is completed
Step4:The dough is divided into 16 equal parts, round, mouth down. Put it into the mold. (Sanneng golden plate) put it into the oven and put a bowl of hot water in the oven for the second fermentation. The fermentation is 1.5 times larger. Poke the dough gently with your fingers. If it doesn't rebound, or the rebound is very slow, the second fermentation is finished. Check it frequently. Don't over ferment. (if time is tight, only one fermentation can be done, The dough is kneaded and then the second hair is done. But the taste is not as good as fermentation twic
Step5:After fermentation, evenly brush the egg liquid, sprinkle some almond slices and decorate. The oven is 180 degrees. 20 minutes or so. If the color is satisfactory, cover with tin paper to avoid too deep color.
Step6:Out of the oven, you can tear one by hand and eat it. Knead and ferment successfully. It will be very soft. Draw
Cooking tips:1. Yeast must be resistant to high sugar. 2. Milk can be replaced by some light cream. For example, 100g milk and 50g light cream. 3. The amount of milk is increased or decreased according to the water absorption of flour. Between 140g and 150g, the dough is more likely to get out of the film when it is wet. But hand kneading will be more sticky. It is recommended to operate it by machine. 4. Check fermentation time and fermentation state regularly during fermentation. The fermentation state will change according to the weather temperature. Neither the first nor the second hair can be used Excessive fermentation will seriously affect the taste. 5. The color of the egg yolk. Leave part of the egg yolk directly from the egg ingredients. About half. Don't like too deep can be diluted with a small amount of water or milk. 6. The temperature of each oven is different. Increase or decrease the temperature as appropriate. 180 to 175 degrees. If it is a small oven. Pay attention to check. The color of yellow and bright can be covered with tin paper to avoid too deep color. 7. After cooling, it is often sealed Keep it warm. Eat it as soon as possible. It will be hard in the refrigerator. The microwave will be soft in 10 seconds
