Honey and yogurt packaging

WHAT YOU NEED

Ingredients

200 grams of starch
40 grams of low-fat flour
70 grams of milk
30 grams of honey
70 grams of yogurt
White sugar 12 grams
2 grams of salt
4 grams of yeast
18 grams of butter
10 grams of egg juice
2 grams of white sesame

How TO MADE Honey and yogurt packaging

Steps 1 to 4

1. After mixing A (high starch powder 200 grams, low starch flour 40 grams, sugar 12 grams, salt 2 grams, yeast 4 grams, milk 70 grams, honey 30 grams, yogurt 70 grams) into a dough, then knead until the dough's elasticity increases.

2. B matter (18 grams of butter) butter is softened at room temperature, cut into small pieces and added to the dough, continue to knead until the butter is completely absorbed by the dough, and the dough is finer, softer and more elastic, take a small piece of dough to test, slowly open it to pull out a semi-transparent membrane, i.e. the expansion stage.

3. The dough is placed in a container covered with a wet towel, placed in a warm, moist place for the first fermentation, for about 60 minutes; the fermentation is removed to twice the size of the dough, and the dough is lightly pressed with both hands to expel the air bubbles inside.

4. Divide the dough into an average of nine pieces, about 45-50 grams of small dough, knead round, cover with a wet towel and relax for 10 minutes.

Steps 5 to 8

5. Butter is applied to the mold to prevent it from sticking, and nine small pieces of dough are placed evenly in the mold, then placed in a warm, moist place for a second fermentation for about 40 minutes, and the dough is fermented to 1.5 times its size.

6. Preheat the oven to 180 degrees, brush the eggs on the surface of the bread, sprinkle a little white sesame, put the top layer in the oven, bake for about 15 minutes until the surface is golden yellow.

7.