Health benefits
Eggs: nourish blood
Ingredients
Eggs ( 1 ) | High-gluten flour ( 300g ) |
Original yogurt ( 160g ) | Salt ( 2g ) |
Yeast ( 4g ) | Butter ( 30g ) |
Fine sugar ( 40g ) | Honey (brush surface) ( appropriate amount ) |
How to make yogurt bread
1. Let’s take a look at the feeling of drawing.Is it loose and soft?
2.The main ingredients (this picture contains eggs and honey for brushing the noodles).
3. Take the bread machine bucket and put all the ingredients except the honey and butter for brushing..(Note: Put the liquid first, then put the sugar and salt diagonally.Make a small hole in the flour and put the yeast.) Start the dough kneading process.This step can also be done by hand.
4. After the flour forms into a ball for about 10 minutes, add butter softened at room temperature to the dough.
5. After about 30 minutes, knead the dough into a thick film of gloves, (of course, pursue perfection.You can continue to beat for a while, and a thinner and more transparent glove film will appear.This step of hand-kneading the dough will take a while, and the hand-kneading method can be like using a washboard to rub clothes).
6. Round the dough, cover it with plastic wrap and put it in the oven to start fermentation.(A bowl of warm water can be placed next to it during fermentation.If it is summer, it can be fermented at room temperature).
7. In about 1.5-2 hours, the dough has doubled in size.
8. Knead the dough for a while to deflate and divide it into 8 pieces of about 75g.Let the dough rest for 10 minutes.
9.Take a piece of dough and roll it into a tongue shape, and roll it into the shape of the picture below.
10.Pinch the edge of the rolled dough, roll it into a long strip, fold it in half and then roll it like The twists are intertwined into a twist shape, and then the head is tucked into the ring.
11. Continue to put a bowl of warm water in the oven to ferment.In about 40 minutes, the dough will be 2 Times bigger.
12. Preheat the oven to 170 degrees and bake for 30 minutes.(When the bread reaches your favorite color in about 8-10 minutes, cover it with tin foil to prevent the color from being too dark).
13. Take an appropriate amount of honey and add the same proportion of cold boiled water (that is, the ratio of honey to water is: 1: 1).
14. After taking it out of the oven, quickly apply a layer of honey with a brush.
15. Wait for the honey to be absorbed before eating.
Tips
1.The amount of yogurt used will increase or decrease slightly according to the water absorption of different flours and the size of the eggs, but the dough should be soft rather than hard.You can understand it after making it a few times.2.There is no fixed rule for fermentation time.The key is to observe the fermentation situation of the dough.It must be fermented in place, but not too much, otherwise it will be weak during the second fermentation.Just double the original size.3.The temperature of the oven is slightly different for different brands.You can adjust it according to your own oven brand.This recipe uses Petri PE5459.4.When brushing the bread at the end, you can also use melted butter or not, just don’t brush the surface of the bread.Comes in matte color.But it does not affect the taste.5.The amount of sugar can also be adjusted according to your own preferences.The sweetness of this recipe is moderate and slightly light, for reference.6.The bread that has been left overnight can be restored to its original state by heating it in the microwave for about 10-20 seconds.If it feels dry, you can put a bowl of boiling water aside and heat it together.
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