Yogurt old bread

Overview

Yogurt is used to make bread, using the Chinese method. The baked bread has a soft texture, a rich milky aroma, and a good drawing effect

Put the medium dough ingredients into the bread machine and knead for 10 minutes.
Just knead it into a dough, no need to remove the dough.
Cover with plastic wrap and place in the refrigerator to ferment for 17 hours until it is 2-3 times its original size.
Put the main dough ingredients except butter into the bread machine. Tear the medium-sized dough into small pieces and put it in. Start a kneading program and then add butter and another kneading program. Pull out the thin glove film and cover with plastic wrap to ferment.
Fermented dough. You can place a bowl of hot water next to it during fermentation to speed up fermentation.
Take out the dough, press it on the board to deflate, and divide it into 9 equal parts.
Take one portion and roll it into a shape of beef tongue.
Fold both sides toward the middle.
Do it all.
Stretch the dough long and fold it in half.
Just like rolling a twist, tuck both ends in.
Prepared bread dough.
Place on baking sheet for secondary fermentation.
Brush the fermented bread dough with egg wash and sprinkle with white sesame seeds.
Place in the preheated oven, heat up and down the middle rack to 175°C for 26 minutes.
Freshly baked, place on the grill to cool, then seal and store after cooling.
Finished product picture.