I was lucky enough to try a powerful cooking machine, and I got my hands on a cake roll, and then I turned around and made toast, but the first time I used a cooking machine to make dough, I had no experience, it took me a long time to finally make this dough...The ingredients: dough: high starch flour 240g, golden cheese powder 10g, yogurt 120g, egg yolk 44g, butter 20g, salt 3g, fine sugar 30g, yeast 4g decorated with ghee: sugar powder 15g, low starch flour 25g, cream powder 3g, butter 20g

WHAT YOU NEED

Ingredients

240 grams of high starch flour
10 grams of golden cheese
120 grams of yogurt
44 grams of egg juice
20 grams of butter
3 grams of salt
30 grams of fine sugar
4 grams of yeast
15 grams of flour
25 grams of low-fat flour
3 grams of milk powder
20 grams of butter

How TO MADE Golden cheese and yogurt toast

Steps 1 to 4

1. Pour all the material except the butter into the stirring bucket

2. Fix the stirring bucket on the cookware and mount the cookware and the face hook.

3. Close the machine and cover the stirring bucket lid.

4. Turn on the power and turn the knob to one stage, wait for the various materials in the barrel to be stirred, then turn to two stages and continue stirring.

Steps 5 to 8

5. After stirring the dough until it is firm, add the sliced butter

6. Continue stirring for two rounds until a large thin film of dough is pulled out.

7. Peel off the dough that is attached to the hook, take it out of the stirring bucket, and slightly shape all the dough

8. Basic fermentation with a layer of preservative film on the surface of the barrel

Steps 9 to 12

9. Basic fermentation is complete

10. Place the dough on the kneading pad and rub the exhaust.

11. Divided into three parts

12. Relax for 10 minutes after rolling

Steps 13 to 16

13. The loose dough is rolled into an oval.

14. Pressing a long edge thin

15. Starting from the other long side, tighten the lid.

16. Slowly grind the dough to a length of about 40 cm

Steps 17 to 20

17. Rub all three doughs in turn.

18. The heads of the three doughs are pressed together.

19. Crossing each other in braids

20. Then fold the two heads and squeeze the interface.

Steps 21 to 24

21. Place the shaped dough interface down into the toast mold for secondary fermentation

22. During the fermentation of the dough, the ingredients needed to make the dough are poured into a small bowl.

23. You can rub it with your hands.

24. When the dough is fermented for 8 to 9 minutes, rub a thin layer of protein liquid on the surface

Steps 25 to 28

25. A layer of spices evenly spread on the surface

26. Put in the lower layer of the preheated oven, 190 degrees for 30 minutes.

27. Immediately after cooking, it is removed from the mold and sealed after cooling.

28. Map of the finished product

Steps 29 to 32

29. Map of the finished product

Handy cooking tips

　　1.When stirring the dough, it is best not to add all the liquid at once, first add 2/3 of the liquid, and then slowly add according to the situation; 2.Before spreading the gingerbread, I brush the protein liquid, considering that the toast itself has a very bright color, it is not necessary to use egg juice to color, if you do not add golden cheese, it is better to brush the whole egg juice.