Health benefits
Yogurt: Promotes blood circulation and removes blood stasis
Eggs: Nourishes blood
Butter: Promotes blood circulation and removes blood stasis
Ingredients
High-gluten flour ( 175g ) | Whole wheat flour ( 75g ) |
Yoghurt ( 130g ) | Egg ( One ) |
Sugar ( 40g ) | Salt ( 2 grams ) |
Yeast ( 4g ) | Butter ( 20g ) |
How to make whole wheat yogurt toast
1.Weigh the ingredients (put high flour and whole wheat flour in a basin)
2.Put the sugar and salt diagonally into the flour bowl, beat the eggs, and put yeast on the flour
3.Mix the ingredients evenly
4.Put in yogurt
5.Stir evenly without dry powder
7. Prepare some corn oil to prevent your hands from sticking when kneading the dough.A scraper is also necessary
8. Spread a little corn oil on the panel and start kneading the dough
9. Rub it forward like washing clothes, then pull it back and repeat this action (add some corn oil if your hands are sticky)
10.Use a scraper to scrape off the surface on the panel and the surface on your hand (different angles will result in different colors when photographed, but this is Same piece of noodles)
11.Knead for fifteen to twenty minutes, the dough will be formed.Then throw it, grab one end and throw it forward, repeat it about a hundred times
12. Take a piece of dough and slowly spread it out to form a glove film
13. Add room temperature Soften the butter and continue kneading.The dough will be very wet and slippery at first, but once the butter is incorporated into the dough, it will be very obedient
14.Cover the kneaded dough with plastic wrap and rest for 20 minutes
15.This dough weighs a total of 597 grams, divide it into three portions, with an average of 199 grams per portion
16.Take one Roll the dough into a long tongue shape and roll it up from one end
17.Repeat the previous action once
18.Put it into the toast box for fermentation, and let the dough rise until it is eighty or nine minutes full.Preheat the oven to 160 degrees for five minutes
19.Close the toast box lid and place it in the middle Lower layer and bake for 40 minutes
20. When the time is up, wear heat-resistant gloves to take it out and pour it immediately Out
21.Look at the internal organization (it’s good to tear it apart and eat it with your hands) p>
22.Finished Picture
6.Cover with plastic wrap or lid and let stand for 20 minutes
Tips
Stir the ingredients except butter first, and let it sit to allow the flour to fully Absorb other ingredients and shorten the kneading time; because the water absorption of flour is different, you can put 10 grams less yogurt, otherwise add more.If the dough feels dry during the kneading process, add it slowly; the dough starts to stick to your hands when kneading.Don’t be afraid, the dough won’t stick to your hands after kneading it smooth.The homemade yogurt I put in it contains sugar.I like to eat sweet food, so I added 40 grams of sugar.You can increase or decrease the amount of sugar appropriately.In the current weather, leave it at room temperature.It can ferment.If you want it to ferment faster, put it in the oven and put a plate of hot water in it.The temperature of each oven is different.Mine is an eight-tube one.You can set the temperature according to your own oven.
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