Knead dough with egg beater-yogurt oil-free buns

Overview

The power of the egg beater is 250w, and it is still possible to knead a 150g dough. The internal organization is acceptable for ordinary small meal packages. Yoghurt is very acidic, so the bread will not color quickly.

Tags

• baking
• cake flour
• egg liquid
• excellent yogurt
• high gluten flour
• yeast powder
• salt

Ingredients

Steps

1. 1 All ingredients are mixed together. Put the yeast and salt at both ends of the flour, do not mix them directly.

   

2. 2 Start kneading the dough using the first setting of the whisk. The dough will be rough at first and will gradually become smooth.

   

3. 3 Slowly smooth the dough.

   

4. 4 Knead the dough with a whisk intermittently. Soggy dough will slowly turn into gluten during the process of being left "awakening". By this time, the gluten is ready.

   

5. 5 The egg beater works for 1 minute and stops for 1 minute. It takes about 15 minutes to pull out the facial fascia and reach the expansion stage.

   

6. 6 Let the dough rise.

   

7. 7 After the first fermentation is completed, the dough is divided into small portions of 45 grams each. After rounding, flatten and cut symmetrically with scissors.

   

8. 8 Ferment twice until doubled in size. Brush with egg wash.

   

9. 9 Preheat the oven to 140 degrees (actual 180 degrees) for 13 minutes. Middle layer, upper and lower fire.

   

10. 10 Just take it out of the oven and let it cool down. The dough kneaded by the egg beater has a good texture.