WHAT YOU NEED

Ingredients

Moderate amount of dough
200 grams of high-quality flour
One whole egg.
3 grams of high-sugar yeast
10 grams of fine sugar
20 grams of milk powder
50 grams of milk
25 grams of unsalted butter
Appropriate amount of trapped material
50 grams of unsalted butter
5 grams of flour
20 grams of whole egg juice
40 grams of milk powder
5 grams of cornstarch
Proper amount of paste
40 grams of unsalted butter
40 grams of flour
35 grams of whole eggs
45 grams of low-fat flour
1 gram of salt

How TO MADE Mexican yogurt bread

Steps 1 to 4

1. Map of the collection of materials.

2. Milk poured into the barrel of the packing machine.

3. Add sugar to the dough ingredients, eggs, milk powder, and so on.

4. Open to the public

Steps 5 to 8

5. Pour in the high flour, dig a small hole in the middle and pour in the yeast.

6. Cover the yeast, put it in the bread maker's barrel, and start the kneading process. 23 minutes.

7. After the dough is kneaded, take it out, add the softened butter, start rubbing the butter until the dough is completely absorbed.

8. Then start kneading, kneading the dough with a stick until the dough comes out of the glove membrane.

Steps 9 to 12

9. I've usually gotten this far.

10. The dough is kneaded into a dough, covered with a preservative film, fermented at room temperature for 1.5 hours until the dough is doubled in size, and the hole is punched with a finger and does not shrink back.

11. Wait for the dough to ferment, and we'll make the filling.

12. The filling material is mixed and stirred evenly with chopsticks.

Steps 13 to 16

13. Because of the lack of eggs, I added them all at once.

14. If the weight is large, it must be added in stages, otherwise it is easy to separate the oil and water.

15. Stir thoroughly.

16. Cover it with a preservative film and refrigerate it until it hardens a little, then knead it into a clump.

Steps 17 to 20

17. The dough is fermented and then drained.

18. Divide it into five small doughs and knead them in a circle.

19. By the way.

20. Put the filling in the refrigerator.

21. And then the harvest, the same as the packaging.

22. Do the other four doughnuts in turn.

23. Be careful not to make the dough too thin, otherwise it will break easily.

24. Then put it in the oven for a second fermentation for 30 minutes.

25. Put hot water at the bottom of the pan to prevent the skin from drying out.

26. The dough is mixed evenly and placed in a bag of flowers.

27. Crammed on the surface of the bread.

28. Put it in the oven at 170 degrees for 20 minutes, and then at 180 degrees for another 10 minutes.

29. When you cut it, it's soft and sweet.

30. Map of the finished product.

31.