Pecan and Longan Yogurt Soft European

Overview

This soft oatmeal is made with yogurt and noodles, and is filled with pecans and longan meat. It is very nutritious. It tastes soft but chewy. The crispiness of the pecans combined with the sweetness of the longan is really delicious.

Tags

• pastries
• baking
• breakfast
• students
• butter
• clear water
• high gluten flour
• longan meat
• old yogurt
• pecan pulp
• yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Preparation work: ① Bake the pecans in advance in the oven at 150 degrees for 10 minutes until fragrant, and let cool: ② Soak the longan meat in warm water until soft, and dry the water; put all the ingredients (including butter) except yeast and 5 grams of water into the bread bucket;

   

2. 2 Start the "Dough Kneading" program and knead it into a uniform dough (10 minutes). Wrap the bread barrel with plastic wrap and put it in the refrigerator for one hour;

   

3. 3 Mix yeast + 5 grams of water until the yeast melts;

   

4. 4 Take out the refrigerated dough and spread it with melted yeast;

   

5. 5 Start the "Kneading" program and knead until a large film can be pulled out (about 15 minutes);

   

6. 6 Cover with plastic wrap and ferment until doubled in size;

   

7. 7 Press to release air, divide into two portions, cover with plastic wrap and let rest for 15 minutes;

   

8. 8 Roll it into a rectangular shape, press the bottom into a thin shape, and add an appropriate amount of longan meat and pecans;

   

9. 9 Roll it from top to bottom into a cylindrical shape, pinch the edge and face downward;

   

10. 10 Make two in turn and place them on a baking sheet lined with greaseproof paper;

    

11. 11 Place in the oven (put a bowl of hot water inside) to ferment until doubled in size;

    

12. 12 Sift the high-gluten flour on the surface and cut with a razor blade;

    

13. 13 Place in the middle and lower racks of the preheated oven at 200 degrees for about 20 minutes (adjust the time yourself);

    

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