How to make small meal bags that are fragrant, soft and stringy, and not hard after 2 days?

Today I prepared breakfast for my son, which is a small meal bag with millet soup. The small meal bag is a Western-style breakfast, and the millet soup is a Chinese-style breakfast. The combination of one Chinese and one Western is the best combination. I think our family’s breakfast is often paired like this, and it feels very delicious, and I won’t feel hungry the whole morning.

In fact, the food I added is yogurt. Everyone should be very familiar with the method of making bread with yogurt. You can use thick yogurt, or you can use yogurt health drinks, made with yogurt. Bread has a special taste and can slow down the aging of bread. Friends who like to eat bread must try this method.

Yoghurt meal package food: 400 grams of high-gluten flour, 4 grams of salt, 4 grams of high-sugar resistant yeast, 50 grams of white sugar, 1 egg, 220 grams of yogurt, 30 grams of unsalted butter, milk A small amount (brush the surface). Step 1

First put all the ingredients except the unsalted butter into the bread machine, knead until it is slightly smooth, then add the softened unsalted butter, and continue kneading until the dough is smooth and can be spread. Take out the transparent plastic film and that's it. Step 2

Put the kneaded dough into a glass container, cover it tightly with a plastic bag, and place it in an indoor temperature environment of 26 degrees for basic fermentation. The dough is fermented until it doubles in size. To determine whether the dough is fermented in time, you can poke a hole in the middle of the dough with your finger. If the hole does not shrink or collapse, it means that the dough is fermented in time. Step 3

Gently tap the fermented dough into the exhaust pipe, roll it into a round ball and weigh it. Then divide it into 25 small dough balls of equal size and roll them into balls by hand. Roll all the small pieces of dough into rounds, arrange them neatly into the baking tray, with a certain distance in the middle, and then place them in a warm environment with an ambient temperature of 36 degrees and a relative humidity of 75 for the second fermentation. Step 4

It is enough to ferment the dough until it doubles in size. Be careful not to ferment it too much, otherwise the surface of the bread will be uneven and the dough will not rise very high. Take out the fermented dough and brush the surface with a thin layer of milk. You can also use whole egg liquid instead of milk. Put it into the middle and upper layers of an electric oven heated to 170 degrees, and bake for 15-20 minutes over high and low heat until the surface is golden and ready to serve. Step 5

Take out the baked bread, turn it over and bake it on the wire, let it cool, then seal it and store it at room temperature or in the freezer. The baked small meal buns are fragrant and soft. They are really delicious!