Yogurt fancy bread, soft brushed and anti-aging, good one-time fermentation effect, preservation method is more important

Today I will share with you a yogurt braid bread, only need to ferment once, save time and effort, the finished product is quite soft, the milk flavor is rich, the organization is very dense, the drawing effect is superb, it is a very delicious soft bread, nutritious and easy to digest, the whole family likes it, especially suitable for the elderly and children.

Put 400 grams of high-gluten flour, 20 grams of milk powder, 40 grams of sugar, 4 grams of salt, and 4 grams of yeast into the basin in turn, then pour in 100 grams of thick old yogurt, 150 grams of pure milk, beat an egg, and mix it into a dough with a silicone spatula.

Yogurt can be used with thicker old yogurt, or you can use homemade old yogurt. If you're using a thinner yogurt, be sure to reduce the amount as appropriate. The eggs are medium in size and weigh about 50 grams, with 42 grams after peeling.

The water content of the dough for making soft bread is relatively large, and it is very sticky at the beginning when kneaded by hand, until the dough gradually becomes gluten, and the coarse film can be pulled out, it is not too sticky, add 30 grams of butter cut into small pieces and continue to knead. If butter is not a preference, you can also add corn oil or other unflavored vegetable oil directly after mixing into a dough.

You have to be patient enough in this step, if there is a bread machine or a kitchen machine, it is better to let them do it for you, otherwise it may be so sticky that you can't stand it and collapse to doubt life, I rubbed my hands once, I experienced it myself, I was deeply touched, but I still persevered.

Knead until you can pull out the transparent and firm glove film, the dough will be kneaded, only when the dough is kneaded to this state, the bread will be soft and delicious, this is the biggest difference with steamed bread, the dough of making steamed bread can be kneaded smoothly.

You will find that the kneaded dough seems to have been given a second life by you, and the hand gloss is becoming smoother and more elastic, although the process is very difficult, but in the end it is very fulfilling.

Divide the dough into 18 equal portions, turn each one from the outside to the inside into a circle, cover with plastic wrap, and let loose for 10 minutes before proceeding to the next step.

Take a dough and roll it out gently, as long as the dough is loose in place and the gluten is fully stretched, it will be easy to roll out. Then turn it over and roll it up, making it all in turn. Starting from the first one, roll them into long strips about 20 cm long.

Every group of three is braided into the simplest three-strand braid, and the ends must be pinched tightly to prevent them from falling apart during fermentation.

Arrange it evenly in the baking sheet, I use a 28 x 28 square gold plate here. Place in the oven to ferment for about 40 minutes. If the oven does not have a fermentation function, you can put a bowl of hot water under the gold plate to increase the fermentation speed, and if you have enough time, you can also cover it with plastic wrap and ferment naturally at room temperature.

At the end of the fermentation, the braided bread has risen to twice its size (at which point you can start preheating the oven), brush the surface with egg wash, and sprinkle with sliced almonds to garnish, or if you don't have sliced almonds, sprinkle with black sesame seeds.

Put in the middle of the oven, bake at 170 degrees for 20 minutes, remove.

Yogurt bread only needs to be fermented once, the method is very simple, but the taste is particularly delicious, saving time and effort, I recommend you to try it when you have time.

The nuts are crispy on the surface, soft and brushed on the inside, and they are truly rigid on the outside and soft on the inside. Looking at the fruits of one's labor, it is very satisfying to feel a sense of accomplishment, and such bread is best for tearing and eating one by one.

Summary:

Yogurt braided bread: 400 grams of high-gluten flour, 20 grams of milk powder, 40 grams of sugar, 4 grams of salt, 100 grams of old yogurt, 150 grams of milk, about 50 grams of eggs, 4 grams of yeast, 30 grams of butter.

Surface garnish: sliced almonds or black sesame seeds to taste.