Vanilla Yogurt Toast

Overview

I bought a can of vanilla-flavored yogurt this week and thought it would be delicious when used to make bread, so I put it into practice right away. The bread was baked yesterday afternoon. Unfortunately, the sun sets here at 3:30 in the afternoon. In addition, there is often no sunshine for a week. For a photography novice like me, it is impossible to take pictures, so I have to wait until today. When it came out yesterday, it was still a whole piece. By noon today, only these were left. Let’s just take a look at the renderings.

Tags

• baking
• butter
• high gluten flour
• sugar
• vanilla yogurt
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put all the ingredients except butter into the mixing bucket. Be careful not to let the yeast and salt come into contact

   

2. 2 Mix the dough with the hook-type head of the chef's machine at gear 1 (slowest speed) for 10 minutes. The dough has a certain consistency. Add butter cut into small pieces

   

3. 3 After continuing to mix at speed 1 for 7-8 minutes, increase to speed 2 and knead the dough until it is completely

   

4. 4 Check the strength of the ribs. At this time, you can pull out a large piece of film

   

5. 5 Put the dough into a bowl, cover with plastic wrap and let it rise until doubled in size

   

6. 6 Dip your fingers in some flour and poke a hole in the dough. If the hole doesn't shrink back or collapse, it's good

   

7. 7 Remove the dough and deflate it

   

8. 8 Divide into three portions, cover with a damp kitchen cloth and let rest for 10 minutes

   

9. 9 Take a piece of dough and roll it into an oval

   

10. 10 Turn the dough over and roll it up

    

11. 11 Treat the three doughs in the same way and put them into the toast box for secondary fermentation

    

12. 12 Let it rise until 8-9 minutes full and close the toast box lid. Preheat the oven to 180 degrees and heat the middle rack up and down for about 35 minutes

    

13. 13 Unmold immediately after baking and allow to cool naturally