Sakura Sauce Yogurt Roll
Overview
This cherry blossom sauce yogurt roll has a lot of old yogurt and soup seeds added, so the baked product is very soft and has the fragrance of cherry blossoms. It tastes very good 👍
Tags
Ingredients
Steps
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Pour the ingredients in the soup into a pot, heat over low heat to about 65 degrees, and remove from the heat. Stir constantly to prevent sticking to the pot. After cooling, cover with plastic wrap and refrigerate for one hour.
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Pour all the ingredients for the main dough into the bread machine except butter and salt, add the tangzhong and sakura sauce, and start the kneading program for about 28 minutes.
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At about 10 minutes, add softened butter and salt and continue kneading.
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The kneaded dough has reached the expansion stage.
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Place in a basin, cover with plastic wrap and ferment at room temperature.
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Fermented dough.
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Knead to release air and let rest for 5 minutes.
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Shape into long strips.
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Divide into 6 equal parts and let rest for 5 minutes.
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Take one and roll it into a long piece.
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Roll up as shown in the picture.
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Roll everything up and let rest for 5 minutes.
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Roll out into a long piece again.
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Roll up both sides symmetrically.
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Place the smooth side up on the baking sheet for secondary fermentation.
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After fermentation until 1.5 times in size, sift in high flour and make a few cuts on the surface with a sharp knife.
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Put it in the oven (preheat 150 degrees for 10 minutes in advance) and bake the lower layer for 35 minutes. Take it out immediately.
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Finished product
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Finished product
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Finished product
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Sakura jam: Pick and wash the cherry blossoms, rinse them in cold boiled water with an appropriate amount of salt, squeeze out the water, add an appropriate amount of sugar and mash them into a puree to make cherry blossom jam.
