[yoghurt, cheese and toast] - a direct method bread comparable to Chinese method recipe-Chinese Food-best chinese food recipes-cooking food

[yoghurt, cheese and toast] - a direct method bread comparable to Chinese method

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I've prepared a bread recipe before. It's called Er Nai Bao , that is, yoghurt + cheese. Although it's direct method, both of them are very good humectants. So the aging is very slow. It's been used as a meal bag for a long time. This time, I adjusted the dosage slightly and made a toast. It should be just right to make a toast box. I was crazy that day. I made three different kinds of toast at the same time. The Sanneng standard mold was just occupied. So I had to use this special-shaped model. The mold surface is wider and shorter. In fact, the baking time can be a few minutes shorter. The color is too deep. But when I use it for several times, I can't care about this recipe. It's easier to film out. The dough feels oily and elastic. So even the bread machine There is no need to over rub. -

Cooking ingredients

Cooking Steps

Step1:Ingredients: 250g high flour, 85g yogurt, 42g cream cheese, 35g egg, 10g water, 45g sugar, 3G salt, 3G yeast, 25g butter. If you want to make it with a toaster, you can use the following recipe - Materials: 300g high gluten flour, 100g yogurt, 50g cream cheese, 30g water, 50g egg, 50g sugar, 4G salt, 3G high sugar resistant yeast, 30g butter note - liquid here Attention should be paid to the amount of water. About 10 grams of water can be reserved first. Different seasons and flour may cause different water absorption.

Step2:First, put the eggs, yoghurt and cream cheese into the barrel of the toaster.

Step3:Put the high flour, sugar salt and yeast into the toaster respectively. It should be noted that the salt and yeast should not be put in one place, so as not to make the yeast lose its activity.

Step4:Mix the dough to a certain degree and put in the softened butter.

Step5:Knead the dough to the complete stage. At this time, take a small piece of dough for inspection. It is better to pull out the transparent film, and the film is not easy to break.

Step6:After rounding, cover with plastic wrap or wet towel and ferment at one side. If not in a hurry, it is recommended to ferment at room temperature. In winter, the temperature is low, and the fermentation takes a long time, but the dough fermented at low temperature for a long time is softer and mellower. The fermented dough is about twice the size of the original dough, and it is inserted in the middle. The holes will neither rebound nor sink.

Step7:Divide the dough into three groups. Cover with plastic wrap and relax for 20 minutes.

Step8:Take a piece of dough and roll it into a tongue shape with an exhaust rod.

Step9:Roll it up. Turn your head off.

Step10:Then roll it into a patch the same width as the mold. Thin one end.

Step11:Roll up from the bottom up.

Step12:Placed equidistant in the mold.

Step13:The final fermentation is carried out in a warm place (38 ℃ and 85% humidity is the best). The dough is 2-3 times larger than the original.

Step14:After the oven is preheated. 180 degrees. The middle and lower layers. 35-40 minutes.

Step15:Mountain shaped toast. Once it's colored, quickly cover it with tin paper. Otherwise, the color will be too deep.

Step16:This dough is very fragrant and mellow. It's also first-class for making small meal bags.

Cooking tips:The surface can brush the egg liquid according to one's own preference, or brush a layer of butter while it's hot after baking. There are skills in making delicious dishes.