What kind of pasta can be made with yogurt? Yes the answer is yogurt makes very delicious bread.
Yoghurt is a milk drink made from fermented milk. There are original flavors, fruity flavors and special flavored yogurts. In the past two years, a charcoal-grilled yogurt has been released which is very expensive. I have never tasted it and don’t know what it tastes like. I’ll buy some to try if I have the opportunity. Some people like thick yogurt very much. In fact, the thickness of yogurt has little to do with nutrition. You only need to add a little thickener to get a very thick yogurt. You can check the ingredient list of yogurt for thickening. agent. Yogurt has more calories than milk because most yogurts contain sucrose. Yogurt is easier for the body to absorb than milk. Because yogurt is fermented by lactic acid bacteria, it can well promote human body absorption.
Adding yogurt when making pasta can better promote fermentation, and the yeast added when making pasta can increase yeast activity when it encounters yogurt. For example, adding yogurt when making steamed buns, flower rolls, and bread can make the products softer. The fermentation time of the dough added with yogurt is shorter than that of ordinary dough, so that the required degree of dough fermentation can be achieved. It is best to use original yogurt when making dough with yogurt. Avoid using fruit-flavored yogurt or those with fruit particles, because original yogurt can better control the consistency of the dough, and the fruit particles in the yogurt will become sour after heating, affecting the taste of the bread. . Now let me introduce to you a small bread made with yogurt. It has a hard and crispy outside and a soft inside. The yogurt flavor is outstanding and very delicious.
===Yoghurt meal pack===
Preparation recipe: 250g high-gluten flour, 5g salt, 25g butter, 12.5g eggs, 3g yeast, 105 water grams, 60 grams of yogurt, 2.5 grams of white sugar.
Preparation method: 1. Stir yeast and water together until the yeast is completely dissolved. Stir flour, salt, and sugar together evenly, then add egg liquid to the flour, pour in yeast water, yogurt, and form a dough. After kneading the dough, add butter and knead until the dough and butter are completely combined and the surface of the dough is smooth. Flatten the dough, put it into a plastic bag, and put it in the freezer of the refrigerator for 20 minutes. Take out the dough and knead until the gluten develops, then place it in the freezer for 15 minutes.
2. Take out the kneaded dough and pull out a uniform film. Divide the dough into small doughs, roll it once and let it rest for 10 minutes, then roll it again and let it rest for 20 minutes. Finally, roll the proofed dough into a long strip, roll it into an olive shape, and evenly place it on the baking sheet for proofing. After proofing for 40-60 minutes, the volume of the dough will become twice the original volume. Take it out and ferment. Brush the surface of the good dough with an appropriate amount of egg wash, sprinkle with sesame seeds and prepare for baking. Preheat the oven to 200 degrees for upper heat and 190 degrees for lower heat, and place it on the bottom shelf of the oven. Bake for about 15 minutes until the surface is golden brown.
Tips: This is a baking method for household ovens. If you are baking bread in the kitchen, it is best to bake this bread with steam. The baked bread will be more fluffy. Small household ovens do not have this function. Just bake it. If you don't want to make it into an olive shape, just proof it directly after rolling it into a second round. You can also make it into a round shape. You can brush the surface with eggs or milk, which will make the color of the bread more uniform and beautiful.