After reading the above introduction, do you have a new understanding of the function of yogurt? Since I understand the beauty of yogurt making bread, my family often makes bread with yogurt. The bread made is soft and fragrant, and the organization is very delicate, and the taste is not lost to the bakery.
Some people may worry that "the sour taste of yogurt is so obvious. If you make bread, will it be very sour?" The answer is not at all. So today's food recommendation, let's teach you to make a delicious yogurt toast. Share matcha-flavored yogurt toast this time. Soft toast with matcha flavor is really delicious. It is also very suitable for breakfast and dinner.
Mocha yoghourt toast
Required materials: 295g high-gluten flour, matcha powder 10g, 36g fine sugar, 2g salt, egg 1 piece, pure milk 120g, 55g concentrated yogurt, 4g high-sugar tolerant yeast and 26g butter.
1. Pour high-gluten flour, matcha powder, fine sugar, salt, eggs, pure milk, concentrated yogurt and high-sugar tolerant yeast into the chef's barrel, and then choose medium-high speed stirring 15 minutes. You must buy strong yogurt here. Too thin yogurt will make the dough too wet and shapeless.
2./kloc-After 0/5 minutes, add softened butter and continue to knead the dough at medium and high speed. After kneading the dough for 5 minutes, it is best to check the film appearance of the dough every 3 minutes to avoid excessive mixing.
3. Knead the dough until it can be pulled out with unbreakable glove film, as shown below. To make toast, the dough must be kneaded to this extent, so that when the toast is baked, the swelling force will be better and the baked tissue will be softer.
4. Then round the kneaded dough, put it on the kneading board, cover it with plastic wrap and relax 15 minutes.
5. After relaxation, divide the dough evenly into 6 pieces and cover it with plastic wrap to prevent it from drying out.
6. Take a small dough, flatten it and roll it into thin slices with a rolling pin. When rolling, if there are bubbles on the edge of the dough, remember to break them by hand, otherwise the baked tissue paper will easily have big holes.
7. Then we roll up the dough from top to bottom.
8. Put the rolled dough vertically, flatten it by hand, and roll it into thin slices. When you spread it for the second time, try to spread it for a long time, because the more layers you spread, the better the organization.
9. Roll up the dough sheet from top to bottom, and tighten it slightly when rolling. The remaining dough is shaped in turn.
10, roll a good dough roll, and we will put it in toast box in groups of three. Today, we use a 300-gram small toast mold, and the formula is just enough to bake two.
1 1. Cover the surface of toast box with plastic wrap, put it in the oven, put a bowl of warm water, close the door and select the fermentation stall.
12, ferment until the mold is 8 minutes full, and then take it out. At this time, the oven is preheated to 170 degrees, and the fire lasts for 3 minutes.
After 13 and 3 minutes, cover the toast box, put it in the middle layer of the oven, bake at 160 for 20 minutes, and then bake at 150 for 9 minutes.
14. To bake toast, shake the mold twice on the table, release the mold immediately after shaking out the hot air, and don't put it in the toast box. This way, the toast can't disperse the hot air, which will easily lead to waist shrinkage.
Tips:
1. Matcha powder can also be replaced by other powders, such as cocoa powder, purple potato powder and black sesame powder.
2. When mixing dough in summer, the liquid in the formula should be refrigerated in advance, and the dough should be mixed in an air-conditioned room as far as possible to prevent yeast from fermenting in advance. After all, the indoor temperature is too high in summer.
3. The amount of milk in the formula is not absolute, because the water absorption rate of different brands of flour is different, so the amount of milk should be increased or decreased according to the actual situation.