Yogurt pineapple toast (refrigerated fermentation)
Overview
After some hesitation, I decided to make Teacher Meng’s yogurt and pineapple toast. Although toast is not popular, the dough can be placed in a toast mold and placed in the refrigerator. This is the real reason why I am obsessed with toast these days.
Tags
Ingredients
Steps
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Prepare dough ingredients (main ingredients)
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Pour the dough ingredients into the container except for the butter, and mix by hand until it becomes fluffy
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Mix with a machine until gluten forms
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Add butter
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Stir until film appears
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Put it into a bowl, seal it with plastic wrap, and refrigerate it overnight and a day
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Take it out in the evening of the next day and let it warm for an hour
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Deflate the air, divide into three equal parts, roll into balls, cover with plastic wrap and let rest for 15 minutes
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Roll each into an oval shape
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Roll up along the long side
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Roll into a long strip about 30CM
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Pinch the ends of the three long strips together
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Loosely braid
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Place into toast mold
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Seal with plastic wrap, place in the refrigerator, and refrigerate overnight and a day
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On the evening of the third day, take it out, return to temperature and then proceed to final fermentation
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Prepare pineapple skin ingredients (auxiliary materials)
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Pour the softened butter and icing sugar together into a bowl and mix well
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Add egg liquid and mix well
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Add milk powder and mix well
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Add low-gluten flour
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Mix well to form pineapple skin dough
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Pour onto plastic wrap and shape into rectangular pieces the size of a toast mold
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The dough rises until 7 or 8 minutes full
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Cover the surface with pineapple skin and brush with egg wash
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Place in a preheated 190-degree oven, middle and lower racks, and bake for about 30 minutes
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Immediately after taking out the mold, let it cool
