Yogurt meal pack

Overview

Summer is a great time to make bread, and the time and effort you save is a must. I made more than 8 pounds of powder with this recipe in a row, and the finished product remained super soft for several days. The secret to the softness is the addition of yogurt, and the natural bread improver is yogurt ~ Friends who like it can try it!

Tags

• baking
• egg liquid
• high powder
• milk powder
• unsalted butter
• white sugar
• yeast
• yogurt
• salt
• water

Ingredients

Steps

1. 1 Put all the ingredients except salt and butter into a large bowl and mix well with chopsticks, cover with a plastic bag and place in the refrigerator for 20-30 minutes.

   

2. 2 Put it into a bread machine and mix until smooth, add butter and salt and continue mixing (use the salt-then-oil method)

   

3. 3 Cut the mixed dough into a small piece to pull out an unbreakable film, and arrange the dough to ferment (the current room temperature is 26°C)

   

4. 4 Dip your finger in flour and poke holes in the fermented dough until it doesn't shrink or collapse.

   

5. 5 Exhaust air by squeezing, divide into rounds and put directly into the baking pan (no need to relax for this)

   

6. 6 Place on a baking sheet and cover with a plastic bag for secondary fermentation.

   

7. 7 Ferment in an environment of 35 to 38 degrees, and brush with egg wash after fermentation.

   

8. 8 Preheat the oven in advance, and set the middle shelf of the oven to 175°C for about 20 minutes (time and temperature are for reference only)

   

9. 9 Let’s play drawing!

   

10. 10 Appreciation of the finished product~

    

11. 11 Appreciation of the finished product~

    

12. 12 Appreciation of the finished product~