Yogurt mini toast

Overview

This mold is customized by Sanneng. 300 grams of flour can make two small toasts, which are very mini in shape. Ever since I started baking, my molds have become more and more unlucky, and I am a complete mold controller. But when I see the attractive colors and unique shapes of the bread coming out of the oven, I instantly feel that everything is worth it. I am a full-time housewife, and baking has been integrated into my life. I am very concerned about nutrition and health. It is my responsibility to make delicious and nutritious food for my family. I added homemade yogurt to today's mini toast, which is low in sugar and oil and has a very soft texture. I will share the production process with you below.

Tags

• baking
• children
• breakfast
• afternoon tea
• anchor cheese slices
• braised beef
• butter
• cake flour
• egg liquid
• high gluten flour
• homemade yogurt
• lettuce leaves
• milk powder
• yeast
• fine sugar
• salt
• tomatoes

Ingredients

Steps

1. 1 Put all the ingredients except butter into the bread machine. Put the salt and yeast on both sides. Mix evenly at low speed for two minutes, then turn to fast kneading speed. Knead until the surface of the dough is smooth. Spread the dough and you can pull out a thick film. Add softened butter and continue kneading until the surface of the dough is smooth and fine. Spread the dough and you can pull out a transparent film. Cover the kneaded dough with plastic wrap and leave it in a warm place to ferment.

   

2. 2 After the fermentation is completed, dip your fingers in flour and insert them into the middle of the dough. Just make sure the holes do not spring back and the dough does not collapse.

   

3. 3 Place the fermented dough on the silicone mat, press it gently with both hands to remove large air bubbles, then divide it into 10 equal parts with a scraper, roll it into a ball, cover it with plastic wrap and let it rest for 15 minutes.

   

4. 4 Roll the rested dough into an oval shape.

   

5. 5 After turning it over, thin the bottom edge.

   

6. 6 Roll into a roll from top to bottom.

   

7. 7 Shape the remaining dough in sequence, cover with plastic wrap and rest for 10 minutes.

   

8. 8 Roll out the rested dough again.

   

9. 9 Flip and thin the bottom edge.

   

10. 10 Roll into a roll from top to bottom.

    

11. 11 Put the dough into the mold, put it into the toast box in groups of five at equal intervals, and ferment for the second time in a warm and moist place.

    

12. 12 When fermentation reaches eighty percent, take out the mold.

    

13. 13 Brush the surface of the dough with egg wash.

    

14. 14 Place in the middle rack of an oven preheated to 175 degrees, turn the heat up and down, and bake for 35 minutes.

    

15. 15 Immediately after taking it out of the oven, unmold it and let it cool on a baking sheet. After cooling, seal and store at room temperature or freeze.

    

16. 16 Open it and take a look, it’s very silky!

    

17. 17 The organization is also very delicate😊

    

18. 18 Slice the small toast, add beef slices, tomatoes, cheese slices and lettuce leaves to make a sandwich. It tastes great!