Yoghurt and soybean sandwiches

WHAT YOU NEED

Ingredients

250 grams of high-quality flour
100 grams of yogurt
48 grams of milk
25 grams of eggs
30 grams of fine sugar
3 grams of salt
4 grams of yeast
20 grams of butter
Red bean sand 90 grams
A moderate amount of coconut

How TO MADE Yoghurt and soybean sandwiches

Steps 1 to 4

1. In addition to butter, add the material as a liquid to a powder to the bread maker's barrel to start a dough process.

2. The good dough is taken out and put in a clean bowl for fermentation, now it's summer and you don't need any auxiliary fermentation, it's room temperature.

3. After doubling the size of the dough, use your fingers to poke a hole in the dough and it will ferment without shrinking.

4. The fermented dough is removed, the exhaust is divided into nine doughs of the same size, the rolled cover is loose for 15 minutes, the loose dough is loose, and the red bean sand is evenly divided into nine round balls of the same size.

Steps 5 to 8

5. The loose dough is thinly wrapped in soy sauce, and the bottom is squeezed into the pan.

6. All wrapped and covered with a protective film and stored at room temperature

7. Sprinkle the eggs previously left on the breadcrumbs in a preheated 180-degree oven for 18 minutes (temperature and time depending on the individual oven)

Handy cooking tips

　　If you use market yogurt, remember to reduce the fine sugar by about 5 g, I use homemade yogurt without added sugar, do not pour all the liquid in, leave a little and finally add according to the dry moisture of the dough.Unused eggs can be left on the bread.