Yogurt toast

Overview

The toast made with yogurt is really super soft and super delicious. You can't taste the taste of yogurt at all. It's really delicious when you tear it with your hands. It's not inferior to the toast made with light cream, and the relative calories are lower. You will fall in love with it after trying it. When choosing yogurt, choose one that is relatively thick. The yogurt I used this time is made by myself and is relatively thick. Some yogurts on the market are thinner. If you use this yogurt to make toast, you must pay attention to the amount of water. In order to prevent too much liquid, do not add all the water at once. You can leave about 10 grams. You can decide whether to add it or how much to add based on the condition of the dough.

Tags

• baking
• breakfast
• butter
• egg
• high gluten flour
• sugar
• whole wheat flour
• yeast
• yogurt
• salt
• water

Ingredients

Steps

1. 1 Put all the ingredients except butter into a mixer and knead into a dough. Let the butter soften at room temperature.

   

2. 2 Put the softened butter into a chef's machine and knead the dough until a large thin film can be pulled out.

   

3. 3 Cover with a lid or plastic wrap and let it ferment until it doubles in size at room temperature. The room temperature is 23 degrees. If the room temperature is too high, above 30 degrees, it is recommended to turn on the air conditioner for fermentation or put it in the refrigerator for fermentation, because high temperatures can easily make the dough sour and affect the taste.

   

4. 4 After the fermented dough is pressed with flour or oiled with your fingers, poke a hole in the middle. If it does not shrink or collapse, it means it is fermented.

   

5. 5 Take out and divide it into three equal portions, cover with plastic wrap and let it rest for 15 minutes. The relaxed dough will not shrink during the next operation. Take a portion of the dough and flatten it to release air. Then use a rolling pin to roll it into a ox tongue shape. Roll it up, usually with the smooth side facing down, so that the surface will be smoother after rolling.

   

6. 6 Use the rolling pin to roll it out again, then roll it up again and place it in the toast box.

   

7. 7 Put the toast box in the oven. The oven does not need to be turned on. Just put a bowl of warm or cold water in it. Because the temperature is high in summer, the purpose of putting water is to maintain humidity. In winter, put a bowl of hot water, which can increase the temperature and maintain humidity. Judge whether you need to change the hot water midway according to the situation. Ferment until the toast box is 8 or 9 minutes full. The surface of the fermented toast will be elastic and will not shrink when you press it gently with your hands. You don't need to brush the surface. Of course, if you want the color to look better, you can brush it with all the egg wash.

   

8. 8 Preheat the oven, set the upper and lower heat to the lowest level, 180 degrees, and bake for 40 minutes. If the toast is covered with a lid, put it in the oven and leave it alone. If it is not covered, observe the coloring after baking for about 10 minutes. When the coloring is ready, cover it with tin foil to prevent excessive coloring. After the baked toast is taken out, place it on the grill to cool. Do not let it dry for too long. Then just seal and store it.