How to make yogurt toast (one-time fermentation)

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  1.Pour the other ingredients except corn oil into a large bowl, put the liquids at the bottom, and put the salt and sugar diagonally

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  2.Use chopsticks to stir until there is no dry powder

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  3.Move the dough to the panel and knead and knead the dough

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  4.Knead the dough until it becomes a rough film

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  5.Add corn oil

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  6.Continue to knead, knead, and beat the dough until it reaches the fully expanded stage, which is the glove membrane

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  7.Make the dough round and divide it into three equal parts, cover it with plastic wrap and let it rest for half an hour

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  8.Take a portion of the dough and roll it into a tongue shape

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  9.Roll it up from one end and put it into the toast box

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  10. Then put it in the oven for fermentation at a temperature between 38-40°C and a humidity of about 75% or more.Place a bowl of hot water next to it.If the water gets cold during this period, continue to change the hot water until the dough is fermented

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  11. Let the dough ferment until it is eighty or nine minutes full and then cover it with a lid

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  12. Preheat the oven to 200℃.Put the toast into the oven and bake it at 200℃ for 10 minutes., then adjust to 180℃ and bake for 35 minutes (the time and temperature are for reference only, please adjust according to the temperament of your own oven)

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  13.Ready to bake when the time is up

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  14.Turn the toast upside down, let it cool and then slice it.I like to tear it into pieces directly and eat it with my hands

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  15.Finished product picture