Yoghurt toast in the fridge

　　People give me a lot of yogurt, I can't finish it, make bread! The finished product tastes good!

WHAT YOU NEED

Ingredients

250 grams of high-quality flour
100 grams of raw yogurt
50 grams of animal fat
White sugar 44 grams
2 grams of salt
4 grams of yeast
Adequate water

How TO MADE Yoghurt toast in the fridge

Steps 1 to 4

1. Add high flour, yogurt, light cream, 7 g of sugar, 1 g of salt and 2 g of yeast, knead into a smooth dough, cover with a preservative film, put in the refrigerator refrigerator!

2. The next day, take out the dough, add 37 g of sugar, 2 g of salt, 2 g of yeast, come, stir it, play the little universe, rub the glove film! (the dough is fermented until the finger presses down and does not shrink back is fine, the dough collapses is too hairy, pressing down will also shrink back is not enough), after rubbing the film, divide the dough into three parts, cover the fresh film and wake up 10 minutes

3. The dough is rolled into two rolls, spread out, rolled again, rolled again, discharged into the toaster mold, and covered with a protective film.

4. Put a bowl of hot water in the fermenter, set it to 40 degrees, and put the toast in the fermenter.

Steps 5 to 8

5. After about half an hour (this time is really up to everyone!) send to eight minutes full, ready to go into the oven

6. Turn the oven to toast mode (friends, this mode is for everyone's oven, oh, if you don't have this mode, just turn on the fire), heat it up to 150 degrees, heat it up to 175 degrees, 40 minutes, ring, put the bottom of the oven to bake!

7. After 20 minutes of baking the toast, remember the geyser paper, or it'll turn into a black head.

8. Look, the internal organization is also very delicate and soft!

Handy cooking tips

　　Don't add yogurt all at once, add it slowly, it's too thin for the flour to absorb water.After the toast comes out of the oven, let it cool a little, and when it's still a little warm, remember to put it in a bag, so that the toast doesn't get hard!