Yogurt toast

Overview

I’ve been crazy about making homemade yogurt lately, why? Just because it’s time to buy a box of imported milk! Drink it up quickly, don’t waste it! Since he doesn’t drink milk and only drinks yogurt, I make one liter of yogurt a day. They support him and give him one liter a day! There is no breakfast tomorrow, so let’s make toast with yogurt and noodles! Why not use homemade yogurt for toast? The reason is that I bought this bottle of yogurt a long time ago and have forgotten to drink it. It is also about to expire! Use it quickly! ! ! I remember the last time I made bread with pure yogurt was a few years ago, right? Am I so lazy that I only made yogurt bread for the second time in a few years? I feel dizzy, the past is unbearable to recall! Once I remember, why am I so lazy? This yogurt toast is the second one. The first one was overcooked due to a nap and the organization was not good, so I made it again. The second time it almost got burnt. Suddenly I smelled the smell and quickly covered it with tin foil. I felt dizzy! Fortunately, it was covered in time and the bread did not go to Africa. This time I used new flour, Xinliang toast powder, one bag of 500 grams, which happened to be made in two times, because I usually make 300 grams of flour when making toast, so when this toast came out, I asked why the flour didn't grow? Then I thought about this toast, which is not 300 flour. It’s not bad at such a high price, so be satisfied!

Tags

• baking
• children
• bread
• breakfast
• fast food
• egg
• high sugar tolerant yeast
• olive oil
• toast powder
• white sugar
• yogurt
• salt

Ingredients

Steps

1. 1 Prepare the ingredients: toast powder, eggs, plain yogurt, sugar, salt, high-sugar resistant yeast, and olive oil.

   

2. 2 Add 250 grams of toast powder, 40 grams of eggs, 120 grams of yogurt, 3 grams of high-sugar resistant yeast, 2 grams of salt, and 20 grams of white sugar to the inner pot of the cooking machine.

   

3. 3 Finally add 15 grams of olive oil

   

4. 4 Knead the noodles in a chef's machine for 15 minutes

   

5. 5 Arrange the dough and cover with a damp cloth to ferment

   

6. 6 It is fermented until you dip your finger in dry powder and poke a hole without springing back, which means the fermentation is done

   

7. 7 Pour the risen dough onto the chopping board, knead evenly and deflate, then divide into three equal parts and roll into balls

   

8. 8 Use a rolling pin to roll the divided dough into long strips

   

9. 9 Fold both ends toward the middle

   

10. 10 After folding all three, place the folded dough upside down as shown

    

11. 11 Use a rolling pin to roll it into a long strip and roll it up from top to bottom.

    

12. 12 All three are rolled up

    

13. 13 Place in a toast mold and cover with a damp cloth for secondary fermentation

    

14. 14 Brush the surface of the mold with egg wash

    

15. 15 Bake in a preheated oven at 180 degrees for 40 minutes. Cover with tin foil when the color is right.