My little one loves yogurt buns very much. Unfortunately, the bakery where I usually go to eat is not open yet, so I tried to give it to my child at home. Unexpectedly, my child likes it very much. The ones sold in bakeries are delicious. Although I know that I can't make it as delicious as the bakery, hearing my children say this makes it really worth the hard work.

The soft yogurt buns are very delicious, and they are very easy to tear off and eat one by one. It is really a pleasure to watch the soft bread draw strings. The homemade yogurt buns are not only delicious, but also do not contain any additives. If you want to give your children something healthy, hurry up and make them yourself. Teach you how to make yogurt buns. It has a soft and silky texture. It is delicious and contains no additives. Children love it.

Yoghurt steamed buns

Ingredients: 350g high-gluten flour, 130g yogurt, 80g milk, 60g sugar, 1 egg, 4g yeast, 3g salt, 25g butter, appropriate amount of egg liquid, Honey water. Steps:

Step 1: Prepare 350g high-gluten flour, 130g yogurt, 80g milk, 4g yeast, 60g sugar, an egg, 3g salt, and put all the above ingredients into a bread bucket. Start the kneading process, knead the dough into a smooth one, spread it out to form a thick film, then add 25g of butter, continue to knead the dough, knead out the glove film, put the kneaded dough into a basin, cover it with plastic wrap and let it rise to its original consistency. 2 times larger. If you don’t have a bread machine at home, just knead it with your hands, pushing it up like washing clothes, pushing it up, taking it back, pushing it up, taking it back. It will be very sticky at the beginning, but it will go away after kneading for a few minutes. Just open the thin film.

Step 2: Use a rolling pin to roll the fermented dough to expel the air inside, then knead it into a ball again, roll it into long strips, divide it into evenly sized doughs, roll them into balls, cover them with plastic wrap and let them rest for 15 minutes. minutes to spare.

Step 3: Roll the relaxed dough into the shape of ox tongue, roll it out thinner at the end, then roll it up from the thicker side, twist it a little longer, put the end downward, and place it Put it into the oven lined with oil paper, do the rest, cover it with plastic wrap again and let it rise until it doubles in size.

Step 4: Brush the surface of the fermented bread with egg liquid, place it in the middle of the preheated oven at 170 degrees and bake for 25 minutes. The surface of the baked bread can be Brushing a layer of honey water will make it more moist and increase the sweetness.

Our yogurt buns are ready. They are soft and silky, very delicious, and there are no additives. If you like it, please try it now.