Production process:
1. Weigh the high flour, yogurt and white sugar first, put the stirring hook into the barrel of the bread maker, put the yogurt and eggs first, then add the white sugar and high flour, turn on the power, and select the dough mixing program 10 minute. Note that there is no need to put yeast, salt and butter now.
2. After the bread machine works 10 minutes, knead it into dough. At this time, the surface is not very smooth. Take it out and tidy it by hand, and then put it back in the bread bucket. The bread bucket will be refrigerated with the dough for more than 20 minutes (covered with plastic wrap). If you are not in a hurry, refrigerate for a while. If the indoor temperature is low, it is ok to stand at room temperature for more than 20 minutes.
3. After cold storage, the dough will harden, which makes it easier to pull out the glove film. After taking the bread bucket out of the refrigerator, add salt and knead it for a few minutes, then add butter softened at room temperature and continue kneading for about 10 minutes, and a slightly thicker glove film will appear. The longer you stay, the easier it is to release the film.
When the butter is completely absorbed, cut a small piece of dough to see if it can produce a thick film. Finally, add yeast, because the temperature of the bread machine will be higher. If yeast is added in advance, the glove film will not be produced during kneading, and then yeast is added at last.
5. Continue to knead the dough for ten minutes. The yeast is completely kneaded and the dough surface is smooth. Obviously, the dough has hardened. Cut a small piece of dough with scissors and spread it slowly, so that you can pull out a thin glove film that is not easy to break.
6. Then take out the dough, set it slightly, put it in the bread bucket, and start. Direct fermentation when the indoor temperature is high. If the temperature is low, use the fermentation function of the bread machine. When fermenting to 2.5 times the original volume, poke a hole in the flour with your finger, don't collapse or retract. Don't over-ferment, it will affect the height of secondary fermentation.
7. Take out the dough and knead it until it is exhausted, divide it into 3 equal parts and knead it round, cover it with plastic wrap and let it stand for 10 minute.
8. Take a dough, roll it into an oval shape and roll it up from one end.
9. After all the rolls are rolled, put them back in the bread bucket. Take out the mixing hook and put it in. If it is baked in the oven, put it in the toast box. My formula is 300 grams of flour, but in toast box, 250 grams of flour is enough, and the amount of other materials is also reduced in proportion.
10, and then secondary fermentation, fermentation to obvious fluffy, that is, the bread barrel is 8 minutes full.
1 1. I used the baking function of the bread machine to bake 1 hour. Before baking, I wrapped the heating tube with tin foil to avoid the crust of the baked bread being too hard. Of course, I think it's more convenient to bake in the oven. I just want to see what kind of bread the toaster makes.
After baking, brush honey water while it is hot (1: 1), pour out the bread, air it to warm, put it in a fresh-keeping bag, eat it directly for breakfast, or fry it with eggs. It's all great.
Tips:
1, my formula has a little less water content and a glove film. If the formula has more water content, it will produce better films.
2. Don't add yeast, salt and butter for the first time. It will be easier to get out of the film after being refrigerated in the refrigerator. Then add salt and knead for a few minutes, then add butter and knead the noodles. Finally, add yeast and knead the noodles, which will make it easier to get out of the glove film.