Why are you crazy about making your own yogurt? It's because you bought a box of imported yogurt for the day! You have to drink it quickly, you can't waste it! Since he doesn't drink milk, he only drinks yogurt, so I make a liter of yogurt a day, everyone supports him, I send him a liter a day!This time I used new flour, new good toast, a bag of 500 grams, just do it in two parts, because I usually make toast with 300 grams of flour, so this toast came out and I said why is this flour not long?

WHAT YOU NEED

Ingredients

250 grams of toast
40 grams of egg
120 grams of yogurt
3 grams of high-sugar yeast
20 g of white sugar
2 grams of salt
15 g of olive oil

How TO MADE Yoghurt toast

Steps 1 to 4

1. Prepared ingredients: toast, powdered eggs, raw yogurt, white sugar, salt, high-sugar yeast, olive oil.

2. Add 250 grams of toast, 40 grams of eggs, 120 grams of yogurt, 3 grams of high-sugar yeast, 2 grams of salt, and 20 grams of white sugar to the cooking machine.

3. Finally add 15 grams of olive oil

4. 15 minutes with cookware and bread

Steps 5 to 8

5. Organize the dough and cover it with a wet cloth.

6. If it doesn't bounce back, it means it's done.

7. The finished dough is poured onto the paper, rubbed evenly, drained, and then divided into three equal parts.

8. In turn, the sliced dough is cooked with a doughnut stick.

Steps 9 to 12

9. Two heads folded in the middle.

10. All three are folded and then the folded dough is placed upright as shown.

11. It is coiled from top to bottom with a noodle stick.

12. All three are good.

Steps 13 to 16

13. Put it in a toast mold and wrap it in a wet cloth for second fermentation.

14. Fermented to an eighth of the surface of the mold

15. Put it in a preheated oven at 180 degrees and bake it for 40 minutes, see if the color is suitable in the middle and cover it with tin paper.

16.

Handy cooking tips

　　When placing the toast in the mold, it is better to place the finished product in the same direction as the roll.2 Because of the addition of yogurt, the yeast should be slightly less to prevent excessive fermentation.