Chinese Food
[yogurt protein toast] - good moisture retention, soft and chewy.
(104902 views)![[yogurt protein toast] - good moisture retention, soft and chewy.](https://cp1.douguo.com/upload/caiku/e/8/b/yuan_e8d191a51cea97c924b87bc86ea7061b.jpg)
In order to consume extra protein and yogurt, I made this toast. Yogurt is a natural moisturizer. The toast with yogurt is soft and white. It's still soft after three days. Add egg fold to make the bread chewy. It's delicious to eat empty. Making sandwiches and spreading jam are the best choices. The original recipe has a large amount of liquid, accounting for 84% of the flour. I'm afraid it won't rub out. Reduce the amount of liquid to 77%. The following formula is the quantity of two 450 g toast molds. If you make one, the material will be halved.
Cooking ingredients
Cooking Steps
Step1:All materials except butter are put into the cook machine. Knead to the expansion stage. Add softened butter. Knead to the complete stage (can stretch the transparent and solid film. The hole is smooth without sawtooth). The best temperature for kneading is 26-28 ℃. The liquid can be ice.
Step2:Put the dough into a container, cover with plastic film or wet cloth, and ferment for the first time.
Step3:Ferment the dough to 2.5 times the original volume. Poke a hole in the dough with your hand. The hole will not retract immediately. The fermentation is completed. If the hole immediately retracts, it means that the fermentation is not enough. Continue the fermentation. If the dough in the cave cave cave collapses rapidly, it will be over fermented. It can't be made into bread any more. It can only be used for old noodles.
Step4:Exhaust the fermented dough. Divide it into six parts and roll them respectively. Cover with plastic wrap and relax for 15 minutes.
Step5:Take the loose dough and roll it into a tongue shape.
Step6:Turn it over. Roll it up and down. Close it up and down. Loosen the plastic wrap for 15 minutes.
Step7:Relax the dough. Close it up. Roll it out again. Pat off the bubbles on the side of the dough. Do not roll too hard. Move lightly. If you think the dough is not easy to roll, you can relax for a while. Don't roll it with brute force. Roll the gluten out.
Step8:Roll from top to botto
Step9:Put it into the toast mold, cover with plastic film, and carry out secondary fermentation.
Step10:Ferment the dough until it is nine minutes full. Press the dough surface lightly. If it can rebound slowly, it will ferment well.
Step11:Preheat the oven 180 degrees. Bake the bottom layer for 35 minutes. Cover the surface with tinfoil after coloring. After baking, pour it out immediately. Cool it and put it in a fresh-keeping bag.
Step12:Finished produc
Step13:Finished produc
Step14:Finished produc
Step15:Finished produc
Step16:Finished produc
Cooking tips:1. It's better to use yoghurt without sugar and less thick. If you buy one from supermarket, choose old yoghurt. 2. The amount of liquid in the recipe is large. Flour of different brands has different water absorption. Do not pour it all at once. For example, yoghurt and ice water can be adjusted by 20 grams each. The protein content of the white swallow bread powder I use is 14.5%. It's still a little sticky after kneading, but it won't stick on my hands and can't fall off. We must not be greedy when we do it. Pour all the liquid in. 3. The baking time and temperature are also flexibly controlled according to their own oven. 4. You can't finish the toast. You can slice it and repack it. Freeze it. Take it out two hours in advance for next time. Or bake for five minutes. It can't be refrigerated. Bread will age fast. It's hard and not delicious. There are skills in making delicious dishes.
