Yogurt Garland Bread
Overview
I have always liked the aroma of thick yogurt and coconut. I don’t know how good the combination of the two tastes. Moreover, the bread made with yogurt tastes better, the bread is softer, sweeter, and the drawing effect is better!
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Ingredients
Steps
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First prepare the required materials. The yogurt I used is the yogurt I fermented with Chuanxiu Children's Fungus Powder. I forgot to take the coconut and salt. (Other brands of yogurt can also be used, as can the kind bought in supermarkets, but it is recommended to buy the thicker one)
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Put the ingredients into the bread machine bucket in the order of liquid first and then sorting (you don’t have to pour out all the yogurt because the thickness of individual yogurts is different and the water absorption of flour is also different). You can leave a little yogurt first.
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Then add the weighed salt, sugar, milk powder, flour, and flour in sequence. Dig a hole on the surface of the flour and pour the yeast in and bury it. (Mainly for the yeast to come into contact with salt, because salt will affect the efficacy of the yeast)
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After putting in all the ingredients, select the kneading function of the bread machine for about 20 minutes. Knead the dough until the surface is smooth and can be pulled out by hand into a rough and expandable state. Then add butter.
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After adding the butter, continue kneading the dough until it can be pulled out by hand into a smooth and transparent glove film. You can take it out for the first rise. The dough will rise until it is about 2 times in size. (I forgot to take a photo of the glove film. Many friends can’t tell whether the glove film can be used. In fact, it can be, because the film of this kind of bread is not as strict as toast.) After it has risen, dip your fingers in some flour and poke the dough. Just make sure it doesn’t spring back or shrink back.
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After the dough is deflated, divide it into eight small doughs, let it rest for about 15 minutes, then shape into a round shape and put it into the mold. (If the mold is not non-stick, you need to apply a little oil on the mold first)
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The dough in the mold is fermented for the second time until the volume increases by 1.5 times (if there is a fermentation box in winter, it can be put into the fermentation box, and if there is not, it can be put into the oven. The oven should be preheated to about 40 degrees before fermentation)
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Brush the surface of the fermented dough with a layer of egg yolk liquid, and then sprinkle with a layer of grated coconut (the grated coconut can also be sprinkled with honey water after baking). At this time, adjust the oven to 200 degrees and preheat it for ten minutes.
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Put the mold into the middle rack of the preheated oven and heat it up and down at 180 degrees for about 20 minutes (this depends on your own oven. If the temperature is too high, you can lower it by about ten degrees, and the time will be longer)
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The bread is easy to peel off after baking!
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Finished product pictures
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Finished product pictures
