In the past, we made yogurt toast, most of which were Greek yogurt or homemade old yogurt, but because different brands of yogurt have different consistencies, the amount of liquid had to be adjusted in time. Recently, I also saw a yogurt toast in Wu Keji's "Worker's Hand Feel Toast", which is very special, not only using the Medium Method, but also using a lactic acid bacteria drink, thinking about it will be delicious.
The heart is not as good as action, hurry up, the finished product with some lactic acid bacteria drink sour and sweet smell, the tissue is soft and delicate, the aging rate is relatively slow, put in the room temperature for three or five days will not become hard bang bang, but also very delicious, worthy of the master formula. Let's share the detailed method with you, let's do it together.
【Ingredients required】
Medium species: 340 grams of high gluten powder, 145 grams of lactic acid bacteria beverage, 97 grams of water, 2.4 grams of high-sugar yeast powder
This species: 145 grams of high gluten flour, 7 grams of sea salt, 38 grams of sugar, 72 grams of fresh milk, 48 grams of whole egg liquid, 2 grams of high-sugar yeast powder, 97 grams of French old noodles, 38 grams of butter
【Preparation method】
1 Pour all the medium-grade materials into the dough jar.
2 Whip at low speed for about 3 minutes, the ingredients can be formed into balls and mixed almost evenly.
3 Place the dough in a container, cover with plastic wrap and ferment in a warm environment for 2 hours.
4 Pour the medium dough into the dough jar and add all but the butter.
5 After mixing into a ball at low speed, turn to high speed and whisk until the dough is smooth and bouncy, and the thicker film can be pulled out, and the edge of the break has a distinctly serrated shape.
6 Add the softened butter in advance, whisk at low speed until the butter is completely absorbed by the dough, then continue to whip at medium speed.
7 When the dough is soft and smooth and can produce a strong and delicate film, the temperature of the dough is about 26 degrees.
8 The dough rolls round into the container, covers with plastic wrap, ferments in a warm environment of about 28 degrees for about 50 minutes, the dough expands to 2 times larger, the fingers dip an appropriate amount of dry flour, poke a hole in the surface of the dough, the hole does not rebound immediately, the dough does not collapse, and the basic fermentation is completed.
9 Remove the dough, gently tap the exhaust, divide into 4 parts, roll in a circle and let sit for 20 minutes.
10 Roll out the small dough, roll it up from top to bottom and continue to relax for 10 minutes.
11 Roll out the dough again, roll it up from top to bottom, and press the finish to the bottom.
12 Place the shaped dough in a mold and let it ferment for about 70 minutes in a warm environment at about 35 degrees Celsius.
13 The dough is fermented to 9 minutes full of the mold and the surface is brushed with a layer of egg yolk liquid.
14 Put into the preheated oven, heat 170 degrees, heat 190 degrees, bake for about 35 minutes, when the surface of the dough is yellowish, cover with tin foil in time to prevent excessive coloring.
15 Immediately after baking, shake out the hot air, put it on the grill net after demoulding to cool down, cool it thoroughly and seal it.
【Tips】
1 The recipe is derived from Wu Keji's Yogurt Toast, which can make 2 450g toast modulus.
2 Different brands of flour have different water absorption, and about 20 grams of liquid can be reserved before production, and the final amount of liquid is determined according to the actual situation of the dough when kneading.
3 The baking time and temperature are for reference only and can be adjusted according to the situation of your own oven.
Lactic acid bacteria drinks can promote gastrointestinal peristalsis, which is conducive to good health, and it is sweet and sour, and children like it. I didn't expect it to be not only delicious, but also so delicious to make toast. Overall, this toast is not complicated to make, it is very easy to get started, and interested partners may wish to do it with it. That's it for today's sharing, and I hope you'll enjoy it.
I am Looking for Mimi, a food blogger who loves to eat and play, if you like my food works, welcome to pay attention to "Looking for Mimi's Foraging Room", please like, comment, collect and forward, I will regularly share a variety of delicious and fun food, welcome to communicate. This illustration is originally made in the foraging room for mimi, and unauthorized theft and portability are prohibited.