Sugar-free yogurt 15g

High gluten flour 500g

Sugar 30g

Salt 10g

Water 345g

Milk powder 30g

Butter 30g

Yeast 5g

How to make breakfast toast in Wu Baochun?

1, because the dough is large, first use the hydration method, stir the materials except salt, butter and yeast into a ball, and then leave it at room temperature for about 30 minutes.

2. Beat the dough until it has gluten, add yeast, continue to beat until it expands, and add butter and salt to beat it to a complete stage.

3, the first shot is twice as big, and the hand stamp does not rebound. (The original formula was fermented at 26 degrees for one hour.)

4. Divide the dough directly without venting, knead it and let it stand for 15 minutes (room temperature 26 degrees).

5. Roll it twice and put it in toast box for the second time.

6, 180 degrees, middle and lower layers, 35 minutes.

Tips

Under the condition of room temperature 18℃, the surface temperature is 2 1℃ after adding some refrigerated whey and hot water, and the surface temperature should be increased to 26℃ directly next time.