Yogurt Pie Pan Rolls
Overview
Bread is already one of the indispensable staple foods for breakfast in my family. I make it once or twice a week as long as I have time. I happened to have the opportunity to get milk, flour and a few molds, so I consecrated it together. Since it was my first time to use a 2-pound large toast box, I was not sure about the appropriate amount, so I simply kneaded some more flour. When shaping, I tried putting 2/3 of the dough and it felt about the same, so I put the other 1/3 of the dough into an 8-inch pie plate and made a yogurt roll; whether it was with cranberries or original yogurt, the effect was great ---
Tags
Ingredients
Steps
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Prepare all ingredients
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Put all ingredients A into the bread machine and knead evenly
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After cooling slightly, place it in the refrigerator to ferment for more than 17 hours
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Tear the fermented Chinese seeds into small pieces and put them into the bread machine together with the main ingredients
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Start kneading until smooth and check the expansion of the dough
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Roll into balls and ferment until 2.5 times in size
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Remove the air and divide it into three equal parts, then divide one part into 9 small parts, roll it into a ball and let it rest for about 15 minutes (PS: The other two parts can be made into other shaped breads)
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Take a small piece of dough and roll it into a long tongue shape, cut N strips at the bottom
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Roll up from top to bottom
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Roll it up and put it into an 8-inch pie plate
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When fermentation reaches 2 times in size, brush the surface with whole egg liquid
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Put it into the preheated oven at the same time as the other cranberry hand-pulled bread
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Bake until the surface is golden brown and take it out
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The internal organization effect of refrigerated fermentation is particularly good
