Since there is heat in the house, my enthusiasm for making bread has risen again, the heat is very hot, the house is estimated to be about 26 degrees, very suitable for making bread, fermentation is also fast, during this time I did a lot, not one; this time I bought some lactobacilli online, I wanted to try to make yogurt with fungal powder, the taste of the bread was almost the same as buying yogurt, I did, I was afraid not to finish, so I made some more yogurt bread, because the yogurt was much more, the bread tasted very soft, it was a lot better than the bread sold out.

WHAT YOU NEED

Ingredients

High starch powder 300 grams
225 grams of homemade yogurt
Cranberries in moderation
35 grams of egg juice
30 grams of white sugar
1.5 grams of salt
15 grams of butter
4 grams of yeast

How TO MADE Yoghurt and cranberry bread

Steps 1 to 4

1. Map of the main raw materials

2. Mix all the ingredients except butter and cranberries and knead into a smooth dough, and continue to knead or knead with softened butter.

3. Grinding to the expansion stage, pulling out a smooth film

4. Stir well and ferment in a pan (covered with a preservative film) for one hour.

Steps 5 to 8

5. Fermentation is done by poking your finger in it, not collapsing, not shrinking.

6. Remove the dough, drain the air, divide the dough into 20 pieces, roll and loosen for 10 minutes

7. First, knead the dough into an oval.

8. Turn it over and put the crushed cranberries on it.

Steps 9 to 12

9. Rolled into cylinders

10. I was afraid I wouldn't be able to put the pan down, so I folded the cylinder into a circle.

11. Put it in the oven.

12. Put it in the oven and ferment for half an hour.

Steps 13 to 16

13. Remove and brush the egg yolk.

14. Preheat in the oven 175 degrees, medium layer, bake for 25 minutes until golden yellow

15. The sprinkled bread is out of the oven and ready to eat when it dries.