A happy day starts with delicious food [yoghurt old bread]

Overview

I made a [Yoghurt Small Meal Bun] Today I made a yogurt bread family version [Yoghurt Old Bread]. Yogurt is added to the bread recipe to make it richer in flavor and softer in texture. The dough kneaded by this recipe is very smooth, very elastic and strong, and it is easy to pull out a thin and tough glove film. If you have leftover yogurt at home, I strongly recommend you to try it. It is really delicious~~ Have an energy drink for breakfast and tear the delicious bread with your hands. A happy day has begun. . .

Tags

• baking
• breakfast
• afternoon tea
• summer recipes
• students
• brush the surface with butter
• butter
• high gluten flour
• low gluten flour
• milk powder
• sugar
• whole egg liquid
• yeast
• yogurt
• milk
• salt

Ingredients

Steps

1. 1 Mix the old dough starter ingredients together and put them into the bread machine barrel

   

2. 2 Select dough kneading program for 20 minutes

   

3. 3 You don’t have to knead it all the way, just knead it into a ball

   

4. 4 Place the container and cover it to ferment until it is 3 times in size. When you peel it open, there is an obvious honeycomb network inside

   

5. 5 Put all the main dough ingredients, except butter, into the bread machine

   

6. 6 Select dough kneading program for 20 minutes

   

7. 7 Knead into a ball for two minutes, add the old dough starter, and knead until the expansion stage. Then add butter and continue the dough mixing process for 20 minutes

   

8. 8 After the dough is kneaded, easily pull out the glove film

   

9. 9 Place in the bread machine barrel to ferment

   

10. 10 Ferment until doubled in size. Dip your fingers into the dough and insert it into the dough. If it does not collapse or shrink, fermentation is complete

    

11. 11 Take out, squeeze and deflate, divide into nine equal parts, cover with plastic wrap and let rise at room temperature for 15~20 minutes

    

12. 12 Take one of the dough and roll it into a longer oval

    

13. 13 Fold both sides inward, slightly overlapping the edges

    

14. 14 Fold it in half again, pinch it tightly, with the pinch edge facing down

    

15. 15 After everything is done, cover it with plastic wrap

    

16. 16 Take one of the long strips of dough and stretch it out until it reaches a certain length, then fold it in half

    

17. 17 Align both ends and twist it a few times like a twist

    

18. 18 Bend it over again, pick up the right end and insert it from under the left end circle. Just stick it, and the shaping is completed

    

19. 19 After everything is assembled, place it in a 28X28 baking pan

    

20. 20 Place in the oven to ferment

    

21. 21 to 1.5~2 times larger

    

22. 22 Put it into the middle rack of the oven preheated to 175 degrees, 170 degrees for 30 to 33 minutes. Pay attention during the process of coloring, and cover with tin foil in time to prevent burning

    

23. 23 Out of the oven. Brush the surface with melted butter

    

24. 24 Let it cool on the net

    

25. 25 Beautiful organization