Yogurt Pineapple Toast (Refrigerated Fermentation)

2024-10-13 15:00:55 89

After some hesitation, I decided to make this yogurt pineapple toast from Teacher Meng. Although toast is not popular, the dough can be placed in a toast mold and stored in the refrigerator. This is the real reason for my recent obsession with toast.

Details of ingredients

High gluten powder250 grams
Fine sugar35 grams
salt1/4 small spoon
Original yogurt80 grams
Dry yeast5 grams
water80 grams
butter20 grams
butter40g
Sugar powder30 grams
Whole egg15 grams
Low gluten powder55 grams
milk powder10 grams

Technique

difficultybeginner
workmanshipbaking
tasteMilk fragrance
timeAbout three days

Steps to make Yogurt Pineapple Toast (Refrigerated Fermentation)

1. Prepare dough material (main ingredient)
2. Pour the dough ingredients, except for butter, into a container and manually stir until fluffy
3. Stir with a machine until gluten is formed
4. Add butter
5. Stir until the film comes out
6. Put it into a bowl, seal it with plastic wrap, and refrigerate it overnight for a day in the refrigerator
7. Take it out the next evening and let it warm up for one hour
8. Exhaust, divide into three equal parts, roll round, cover with plastic wrap and relax for 15 minutes
9. Roll them into ellipses separately
10. Roll up along the long side
11. Roll into a long strip of about 30CM
12. Pinch one end of three long strips together
13. Braid loosely into braids
14. Put it into the toast mold
15. Seal the plastic wrap, put it in the refrigerator, and refrigerate overnight for a day
On the evening of the third day, take it out, warm it up, and then proceed with the final fermentation
17. Prepare pineapple peel ingredients (auxiliary materials)
18. Pour softened butter and powdered sugar into a bowl and stir well
19. Add egg mixture and stir evenly
20. Add milk powder and stir evenly
21. Add low gluten powder
22. Mix well to make pineapple skin dough
23. Pour it onto plastic wrap and shape it into a rectangular piece the size of a toast mold
24. The dough has risen to 7-8% full
25. Cover the surface with pineapple peel and brush with egg mixture
26. Place it in a preheated oven at 190 degrees Celsius, in the middle and lower layers, and bake for about 30 minutes
27. Immediately remove the mold from the furnace and let it cool