Yogurt and pineapple toast (cold fermented)

Yogurt and pineapple toast (cold fermented)

Introduction:

"After some hesitation, I decided to make Mr. Meng's yogurt and pineapple toast. Although toast is not popular, dough can be put into the refrigerator in a toast mold. That's the real reason for the obsession with toast these days. "

Production steps:

Step 1: prepare the dough (main ingredient)

Step 2: pour the dough into the container with the exception of butter, and mix it into flocs by hand

Step 3: stir with a machine until the gluten is formed

Step 4: add butter

Step 5: stir until the film comes out

Step 6: put it into a bowl, seal it with plastic wrap, and refrigerate overnight for one day

Step 7: take it out the next evening and warm it up for one hour

Step 8: exhaust, divide into three equal parts, roll round, cover with plastic film and relax for 15 minutes

Step 9: roll them into ellipses

Step 10: roll up along the long side

Step 11: knead into 30cm long strips

Step 12: pinch one end of the three strips together

Step 13: braid loosely

Step 14: put in the toast mold

Step 15: seal the plastic film, put it in the refrigerator and refrigerate overnight for one day

Step 16: in the evening of the third day, take it out, warm it up and carry out the final fermentation

Step 17: prepare pineapple peel materials (accessories)

Step 18: pour the softened butter and powdered sugar into a bowl and stir well

Step 19: add the egg and stir well

Step 20: add milk powder and stir well

Step 21: add low gluten powder

Step 22: mix well to form pineapple skin dough

Step 23: pour it on the plastic wrap and shape it into a rectangular piece the size of a toast mold

Step 24: the dough rises to 7 or 8 full

Step 25: cover the pineapple skin on the surface and brush the egg liquid

Step 26: put it into a 190 degree oven, middle and lower layers, and bake for about 30 minutes

Step 27: demould and cool immediately

Materials required:

GAOJIN powder: 250g

Fine granulated sugar: 35g

Salt: 1 / 4 teaspoon

Original yogurt: 80g

Dry yeast: 5g

Water: 80g

Butter: 20g

Powdered sugar: 30g

Whole egg: 15g

Low gluten powder: 55g

Milk powder: 10g

Note: the mold you use is bigger than Mr. Meng's. At the end of the day, when Meng's score reached 7 or 9, he didn't say it was full. Even so, I feel that the dough is rising very hard

Production difficulty: ordinary

Process: Baking

Production time: several days

Taste: milk flavor