Yogurt soup toast (easy to knead noodles with noodle pressing machine)

There is no need for a bread machine or a chef machine. If you happen to have a noodle pressing machine or even a rolling pin, you can easily knead out a god-like film state to make a soft, god-level toast. The amount below is relatively small, because my toast is relatively small, and I do n’t know whether it is successful, so I only used a small amount of materials to try it. I want to say that it will not be a waste. Increase in proportion.

There is no need for a bread machine or a chef machine. If you happen to have a noodle pressing machine or even a rolling pin, you can easily knead out a god-like film state to make a soft, god-level toast. The amount below is relatively small, because my toast is relatively small, and I do n’t know whether it is successful, so I only used a small amount of materials to try it. I want to say that it will not be a waste. Increase in proportion.

Material

High-gluten flour 100g
Soup 33g
Egg liquid 18g
Warming yogurt 17g
yeast 2g
granulated sugar 11g
Softened butter 3g
salt Within 1g

Flour + yeast + salt + soup + egg liquid. Stir well and slowly knead into a smooth dough. If the dough is too dry, add a little yogurt and knead.

Press the noodle machine for the first time, then fold it in half, then press it for the second time, and then press it for the third time, and then add a little yogurt every three times, and so on, until you have the yogurt in the formula. Finished. At this time, check whether the dough has reached the expansion stage, if not, then press the noodles until the expansion stage.

Add softened butter to knead the dough, during which you can knead the clothes or beat them alternately and knead the dough. About 5 minutes or so, the full expansion stage should appear, which is the legendary film. If it hasn't appeared yet, it doesn't matter, repeat the above method of pressing the noodles with a noodle press, and check the expansion every three or four times. If you can pull the film, you can stop it. Put the dough in the container and prepare for fermentation.

Fill a large plate with hot water at about 80 degrees, place a pair of chopsticks or a steaming rack, put the dough container on it, put it in a microwave or sealed pot, and ferment it 2-2.5 times. (It's a hot day now, I use this method to achieve the effect of fermentation in only one hour, I suggest you go to see it in about an hour, don't over-ferment it)

Knead the dough for a little while and then ventilate it, then divide it into three equal parts and round it. Cover with plastic wrap and let it rise for 15 minutes at room temperature.

Take a proofed dough, roll it out with a rolling pin into an oval shape, and roll it into a cylindrical shape from top to bottom. Put it in the toast mold, and then use the method of step 4 to warm the water and ferment until the dough fills the toast mold (about 30 minutes, don't over-ferment)

Lightly brush a layer of egg liquid on the surface of the dough, you can put it in the preheated 180 degree oven, bake for 20-30 minutes, pay attention to the bread surface to achieve the color you want, you need to cover with tin foil, because I baked Because there is less, the baking time is not too long. According to your own oven and portion, consider the baking time.

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