Yogurt cream bun
This bread is made with light cream and yogurt, which makes the bread not only full of rich milk flavor, but also very dense tissue and soft and delicate texture; In addition, the almond slices roasted on the surface and the honey beans wrapped inside are stacked one after another, and the taste is rich and attractive~~The formula is 12 square molds, and the square size is 6x6. If you don't have this mold, it's the same to roll it into a small round bag. The shape is actually arbitrary1. A small amount of liquid can be reserved first, and it can be added if necessary2. The baking time and temperature shall be adjusted according to the habits of the oven3. The stuffing can be changed as you like
Step 1 . Put all ingredients except butter in the dough into the bucket of the toaster
Step 2 . Choose the dough mixing procedure for 20 minutes and knead it into a smooth dough. Add butter
Step 3 . Continue to mix until you can pull out a large piece of strong film
Step 4 . Put it in a container
Step 5 . Put it in the oven and add a cup of hot water for basic fermentation
Step 6 . Ferment until it is twice as big, and the fingers dip in the powder to poke the hole without rebound
Step 7 . Take out the fermented dough and pat it gently for exhaust
Step 8 . The dough is divided into 12 small dough, each of which is about 42 grams; The fresh-keeping film on the rolled back cover relaxes for 15 minutes
Step 9 . Take a loose dough and roll it into a circle slightly
Step 10 . Turn over and wrap some honey beans
Step 11 . Pinch tight
Step 12 . Put into the baking pan
Step 13 . Finish all in turn and put them into the baking pan
Step 14 . Put it in an oven and ferment at 38 ℃ to twice the size,
Step 15 . Spray a little water on the surface and put almond slices on it
Step 16 . Put it into the preheated oven, middle and lower layers. The upper tube is 160 degrees and the lower tube is 180 degrees. Bake for about 30 minutes
Step 17 . Come out
Step 18 . Demould and put it on the net to cool
Step 19 . finished product
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