Recently, a bow-tie bread suddenly became popular all over the Internet. It is so popular that its appearance can be seen in the entire circle of friends and various food groups.

It made me feel itchy, but I was too busy with work to do it.

Today is finally the weekend, so I immediately started making 2 dishes.

Oh, it’s so beautiful!

The pink and cute little girl has transformed my girlish heart into a cute one!

I couldn’t help but post it on WeChat Moments, and instantly got countless likes and countless netizens asking for tutorials!

I'm so happy too. I'm so positive. I changed my procrastinating attitude and started sorting out the words and pictures after dinner.

In fact, the method is very simple!

I use my favorite recipe for yogurt bread. This recipe is my favorite. Tens of thousands of people like it and I never miss it.

Moreover, the dough does not need to be fermented. It is shaped immediately and fermented for a few minutes. The finished product is super soft and stringy, and it takes twice as long as the traditional method!

Tear off a piece casually. It's such a soft girl. It's also very elastic. You can pinch it and it will bounce back!

Someone asked me why my bread is so soft and elastic?

The most important thing is to have a good recipe. The greater the moisture content, the softer the bread will be.

Next, do every step of kneading, fermentation and baking, and follow the instructions I wrote. It will definitely be a 100% success!

Ingredients: 300 grams of bread flour, about 160 grams of homemade sugar-free thick yogurt, 45 grams of sugar, 30 grams of butter, 30 grams of egg liquid, 3 grams of yeast. Method: 1. Add homemade yogurt, eggs, sugar, and high sugar into the kneading bucket.

Flour or bread flour, yeast.

The yogurt I use is my own sugar-free yogurt, which is as thick as old yogurt. If you don’t have homemade yogurt, you can use commercially available thick old yogurt instead.

Because the water absorption of flour is different, it is recommended to reserve 10 grams of yogurt and observe the dryness and wetness of the dough before deciding whether to add it.

2. Start the "quick kneading" program of the kneading machine. After no dry powder is flying, add softened butter and continue kneading. One kneading program takes about 13 minutes.

(Generally, a bread machine or chef's machine requires you to knead out the film and then add butter. I don't need this. You can add butter directly. Just follow what you have at home.) 3. When the time is up, take out the dough.

The dough in the kneading machine is not round. Take it out and shape it slightly, and it will become a smooth dough.

If you have made a lot of bread, you don’t actually need to pull the dough to check. You can tell at a glance that the dough is fully kneaded.

4. Cut a small piece of dough, just enough to pull out the film.

If you don’t have a kneading machine or a kitchen mixer, you can knead by hand. However, the weather is hot in summer, so don’t knead for too long, otherwise it will ferment while kneading.

5. The dough does not need to be fermented. Divide it into 8 small pieces of dough, roll them into balls, cover them with plastic wrap, and let them rest for about 10 to 15 minutes.

6. My dough has a relatively high water content.

Sprinkle a little dry powder on the kneading mat to prevent sticking, take a piece of dough and roll it into a round shape, not too thin or too thick.

Use a scraper to make 2 cuts on the upper part of the center line of the dough sheet and 1 cut on the lower part, as shown in the picture.

7. Then cut 2 knives on the left and right sides of the center line and divide each into 3 dough pieces.

8. Lift the middle left dough piece and bring the other 2 dough pieces together.

There is no need to overlap the two dough sheets, just pinch the sharp corners slightly.

9. Put the middle dough piece on top of the bottom 2 pieces, and half of the bow is ready.

10. Do the same on the right side and look at the diagram again.

11. The bow with both sides completed looks like this. Finally, the small piece of dough left on top is the ribbon of the bow. Fold it down with the interface at the bottom.

12. A bow and you're done.

In fact, after doing it once, I found that it is very simple and I can complete it very quickly.

13. Place the shaped bow-tie bread embryos at a certain distance on the baking sheet. I made 2 trays and placed them in a warm place to ferment.

If it is not a non-stick baking pan, you need to grease it with butter or greased paper.

14. I fermented it in a steaming oven. The weather is hot now. After fermentation for about 25 to 30 minutes, you can see that the bow knot has become fatter and the surface is smooth.

Sprinkle a little dry powder on the surface to decorate and preheat the oven.

(Don’t sprinkle too much dry powder, just a little, otherwise it will affect the taste.) 15. Preheat the oven to 170 degrees for about 15 minutes.

(I use a steam oven, and the preheating time is about 10 minutes. Each oven has a temperature difference. The temperature and time of different ovens are different. You can adjust it according to the actual conditions of your own oven.) 16. When the time is up, take it out and remove it from the mold immediately to cool.

At the same time put in the second pan and bake.

This steam oven in my home is great for baking things, and the color is very even.