Yoghurt flowers again

　　This time there is no filling, no milk, the liquid material is only egg juice and warm water of fermented yeast, the rest is all-purpose yogurt, the taste is still good, that is, waiting for two fermentations is too long, one hurry to put warm water in the steamer, the result is that the water in the steamer is a little too hot, the bread is quickly forced to ferment, so the structure is a little rough, but the taste is still very soft, due to the full yogurt, the taste of yogurt is a little heavier, or some milk is better.Finally, during the day, I got the whole yogurt flower cake, which used to be eaten in the evening after coming out of the oven, so I can see that this bread is better to eat, suitable for friends who like soft bread, it is very good for my parents, elderly people, who have bad teeth, like to eat soft.I started making it at noon, and it didn't get better until the evening, it took more patience to make bread in the winter, this bread still has room for improvement, the next time I fight, my family is tired of eating, it's time to try new bread.This man's mouth is getting more and more picky, every time he gives me bread, I've been trying to do this all the time in the midst of failed blows and whips, or I have to thank my beloved for his encouragement!

WHAT YOU NEED

Ingredients

240 grams of high starch flour
80 grams of low-fat flour
155 grams of yogurt
One egg.
50 grams of white sugar
1.5 grams of salt
3 grams of yeast
30 grams of butter
4 grams of butter
10 grams of warm water
Ripe black sesame in moderation

How TO MADE Yoghurt flowers again

Steps 1 to 4

1. Heat the water to open the yeast, rest for 5 minutes, put the bread barrel first in the yogurt and egg juice, then put it in the high and low flour, put the sugar and salt yeast in the three corners of the bread barrel, start the kneading and kneading process, knead until the dough is evenly smooth, add a small piece of butter, continue to start the kneading and kneading process, knead until you pull out a piece of dough with both hands.

2. The dough is placed in a sealed container, fermented to twice the size, the gas in the dough is rubbed out by hand, the long strips are rubbed into six parts, the gas is continued to be drained, the butter is put into the mold, and the fermentation begins twice.

3. After two fermentations, the bread is brushed evenly with egg juice and a small amount of cooked black sesame is sprinkled.

4. Put in a preheated 170°C oven, medium layer, cover the bread surface with aluminum foil, bake for 24 minutes.

Steps 5 to 8

5. Take the aluminum foil, bake it at 170 degrees for 1-2 minutes, until the surface of the bread is colored, after baking it, quickly remove it, de-mould it to cool, store it in a fresh bag.

6.