Egg beater kneading - yoghurt oil free bun

Egg beater kneading - yoghurt oil free bun

Introduction:

"Egg beater 250W power, knead a 150g dough, still can. Internal organization is OK for ordinary small meal bags. The yoghurt is acidic, so the color of bread won't be fast

Production steps:

Step 1: mix all the materials together. Yeast and salt are placed on both ends of the flour, not directly together.

Step 2: start to use the first gear of the beater to mix noodles. The dough is rough at first, and then it will be smooth.

Step 3: smooth the dough slowly.

Step 4: intermittently knead the dough with an egg beater. Wet soft dough, in the process of placing "awake" will also slowly become gluten. By this time, we can have gluten.

Step 5: the egg beater works for 1 minute and stops for 1 minute. About 15 minutes, you can pull out the gluten film to the expansion stage.

Step 6: ferment the dough.

Step 7: after one fermentation, divide the dough into small portions of 45g each. Flatten after rounding and cut symmetrically with scissors.

Step 8: second fermentation to twice the size. Brush with the egg.

Step 9: preheat the oven at 140 degrees for 9 minutes. Middle, up and down.

Step 10: let it cool. The dough kneaded by the beater is well organized.

Materials required:

GAOJIN powder: 70g

Low gluten powder: 5g

Yogurt: 52g

Yeast powder: 1 / 2tsp

Egg liquid: 5g

Salt: 1g

Precautions: 1. After cutting the dough, pull it out slightly along the radial direction to make the gap between the small pieces larger. Or you can't see the pattern after baking. 2. The dough starts to stick. I don't think it's suitable for hand kneading. Egg beater is not suitable for kneading hard dough. It's better not to knead at a speed greater than one gear, and not to reduce moisture. If you add water, you can reduce a few grams, because milk also contains protein, carbohydrates, fat and other non-aqueous substances. 3. When kneading the dough with an egg beater, the correct condition should be to make the dough slowly become a shuttle shaped dough. If a stirring hook can "cut" the broken dough from the dough, take it out, turn it 180 degrees, and let the two stirring rods move in the same direction. 4. At the beginning, put the mixing stick in the water and slowly circle to the place where there is a lot of flour. If you start mixing from the place where there is a lot of flour, the flour will splash everywhere. You can empty the middle of the flour, pile a powder wall, pour water into the center, and then start mixing from the middle. 5. When mixing, the bowl should be pressed and fixed. Use the stirring stick to lead the dough to stick to the wall of the bowl, so as to stir and "swing" the dough against the wall of the bowl to form fascia. 6. 250W, 1 gear, 150g dough, intermittent work, 15 minutes. The machine is a little warm, but it's far from hot. It shouldn't be too expensive.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet