Crispy yogurt toast

Overview

Find a way to deal with the leftover puff pastry dough from making braided bread. Finally, I decided to modify Teacher Meng’s yogurt and pineapple toast into a crispy crust. The end result looks good too. The most important thing is to finally have enough patience to let the dough grow to the full mold. I originally thought that this toast box would be slightly larger than Teacher Meng’s original recipe. The dough would not have to grow to 90% full, and the final product would not exceed the toast box. However, the power of the dough was unexpected. In the process of scraping the crispy grains hard on the surface, it continues to grow until it reaches the top edge. At that moment, it finally dawned on me what 9 points meant. All along, I have understood it wrong. In order to use up the crispy dough as much as possible, the crispy dough was piled up in a bowl. . . .

Tags

• baking
• butter
• crispy dough
• high gluten flour
• original yogurt
• dry yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour the dough ingredients, except butter, into a large basin

   

3. 3 Stir until slightly smooth and add butter

   

4. 4 Continue stirring until the film is pulled out

   

5. 5 The basic fermentation is about 80 minutes, and the dough will grow

   

6. 6 Deflate the air, cut into three equal parts, roll into balls, and let rest for 15 minutes

   

7. 7 Roll into oval shape

   

8. 8 Roll up along the long side

   

9. 9 Shape into a long strip of about 30 cm

   

10. 10 Overlap at one end

    

11. 11 braid

    

12. 12 Place into the mold, cover with plastic wrap, and ferment for about 60 minutes

    

13. 13 The dough has grown

    

14. 14 Brush the surface with egg wash

    

15. 15 Shave on the crispy pieces

    

16. 16 Put in the oven, middle layer, heat to 180 degrees, lower heat to 200 degrees, bake for about 30 minutes

    

17. 17 Golden on the surface, out of the oven

    

18. 18 Immediate demoulding