Recipe: Yogurt toast (with detailed hand-picked filming process, free sister's prescription slightly changed)

Home Cooking Recipe: Yogurt toast (with detailed hand-picked filming process, free sister's prescription slightly changed)

Notes:

I ran back to my home on the weekend, couldn't help but make a hurricane and smashed a toast~ This yogurt toast is a soft sister. I have less sugar, and the taste may be a bit worse, but it is also delicious when I eat it slowly~ I have left the book at home, and now I write the recipe based on my own memory, but after all I have done it myself, I still remember ~ Yogurt is bought by the supermarket, not homemade, so there is sugar. I will reduce the sugar in the recipe by myself. The toast that came out felt a little lighter, but it also had its own taste. It may be better to not reduce sugar or reduce only 10g next time. The amount of egg liquid is much higher than that of the square, so the amount of yogurt is reduced accordingly. Did not take the step map, the next time to make up ~

Ingredients:

Steps:

  1. Home Cooking Recipe: Mix materials other than butter and start kneading.

    Mix materials other than butter and start kneading.

  2. Home Cooking Recipe: Use the method of smashing the clothes to wrap the dough around. The dough will be rough at first, but the dough will be smooth after the ribs are pulled out. I just added water in the process, while adding water to the side, don't add it all at once. Just rub a little water on your dough and rub it on the dough. Add to your feeling that the dough is soft and easy for you to lick.

    Use the method of smashing the clothes to wrap the dough around. The dough will be rough at first, but the dough will be smooth after the ribs are pulled out. I just added water in the process, while adding water to the side, don't add it all at once. Just rub a little water on your dough and rub it on the dough. Add to your feeling that the dough is soft and easy for you to lick.

  3. Home Cooking Recipe: Take a small piece of dough and spread it around to create a thicker film that will add butter. The length of this process depends on the speed of the individual's face.

    Take a small piece of dough and spread it around to create a thicker film that will add butter. The length of this process depends on the speed of the individual's face.

  4. Home Cooking Recipe: After adding butter, continue to knead the dough and the dough will become sloppy and smooth again. The smoothed dough is elastic because of the addition of butter. After the kneading, the dough will be beaten. The part that is beaten is not so good to explain... it is to fall the dough, fall once, and change direction. The beaten dough will be smoother and more tough, and the resulting film will be tough and hard to break.

    After adding butter, continue to knead the dough and the dough will become sloppy and smooth again. The smoothed dough is elastic because of the addition of butter. After the kneading, the dough will be beaten. The part that is beaten is not so good to explain... it is to fall the dough, fall once, and change direction. The beaten dough will be smoother and more tough, and the resulting film will be tough and hard to break.

  5. Home Cooking Recipe: The dough is inspected from time to time, and the dough is spread out around, and a film appears, but it is easy to break and the edges are not smooth, which is an expansion stage. The expansion stage is suitable for ordinary bread, and the toast will continue to reach the full stage.

    The dough is inspected from time to time, and the dough is spread out around, and a film appears, but it is easy to break and the edges are not smooth, which is an expansion stage. The expansion stage is suitable for ordinary bread, and the toast will continue to reach the full stage.

  6. Home Cooking Recipe: Finally, the film formed by the unfolding of the small dough is tough and not easy to break. If the broken film is found to have a smooth edge, it can reach the complete stage. There is no need to pursue a glove film.

    Finally, the film formed by the unfolding of the small dough is tough and not easy to break. If the broken film is found to have a smooth edge, it can reach the complete stage. There is no need to pursue a glove film.

  7. Home Cooking Recipe: The kneaded dough is fermented to a warm place to a size of 2.5 times. A small hole in the dough, the dough does not retract and does not collapse, indicating that the fermentation is good. (The weather is cold, I am in the oven to adjust to the fermentation function fermentation.)

    The kneaded dough is fermented to a warm place to a size of 2.5 times. A small hole in the dough, the dough does not retract and does not collapse, indicating that the fermentation is good. (The weather is cold, I am in the oven to adjust to the fermentation function fermentation.)

  8. Home Cooking Recipe: The fermented dough was taken out and vented, divided into 3 equal amounts of small dough, and spheronized for 15 minutes. (Note: The venting here will take the dough out and pat it twice, don't tamper the fermented dough like a steamed bun. The sturdy dough can't grow taller when it is next baked, forever It’s all a solid dwarf!)

    The fermented dough was taken out and vented, divided into 3 equal amounts of small dough, and spheronized for 15 minutes. (Note: The venting here will take the dough out and pat it twice, don't tamper the fermented dough like a steamed bun. The sturdy dough can't grow taller when it is next baked, forever It’s all a solid dwarf!)

  9. Home Cooking Recipe: Draw the dough into an oval shape with a rolling pin and vent the plastic. It was then placed for 15 minutes for a secondary venting. It is then placed in a toast box for secondary fermentation. The fermentation time depends on the temperature, and it is not easy to rebound after fermenting to the surface of the dough. (Do a flat top fermentation to the mold 8, 9 points, the highest point of the mountain shape must be at least flat mold)

    Draw the dough into an oval shape with a rolling pin and vent the plastic. It was then placed for 15 minutes for a secondary venting. It is then placed in a toast box for secondary fermentation. The fermentation time depends on the temperature, and it is not easy to rebound after fermenting to the surface of the dough. (Do a flat top fermentation to the mold 8, 9 points, the highest point of the mountain shape must be at least flat mold)

  10. Home Cooking Recipe: The oven is preheated for 165 degrees for 10 minutes. Put in the oven, observe the top of the bread, and cover it with tin foil and continue to bake. (My tin foil cover is late and the top is a little darker.) I baked it for 35 minutes. The temperature and time of the oven should be adjusted according to the condition of the oven.

    The oven is preheated for 165 degrees for 10 minutes. Put in the oven, observe the top of the bread, and cover it with tin foil and continue to bake. (My tin foil cover is late and the top is a little darker.) I baked it for 35 minutes. The temperature and time of the oven should be adjusted according to the condition of the oven.

  11. After baking, immediately release the stove, pour out the mold and cool it on the drying net.

Tips:

The toast has been done many times. It has not been long before, and the membrane is not good for a long time. Later, after a lot of information was found, it was found that there was a problem with the exhausting steps. So the bread is vented, it must not be solid! Treat it gently~ This time my exhaust is not too good, the bread will be empty, and I will continue to work harder next time!


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