Yogurt steak packets

The freshly baked bags are soft and tender to the extreme, the point is the next day, and the next day is still soft!

Ingredients

Highglutenflour 450 g

Sugar 54 g

Salt 7 g

Maltose 13 g

Milkpowder 13 g

Wholeegg 50 g

Eggyolk 17 g

Water 128 g

Yogurt 108 g

Oldnoodles 80 g

Unsaltedbutter 54 g

Highsugarresistantfreshyeast 13.5 g

orhighsugarresistantdryyeast 4.5 g

Oldnoodles

Highglutenflour 50 g

Water 32 g

Dryyeast 0.5 g

Salt 0.2 g

Stove160°C 17 minutes

Openhearthon165°Confireand215°C ~for25 minutes

Cooking Instructions

Make old noodles first, mix the ingredients evenly, you can send it to twice the size at room temperature, and then put it in the refrigerator for cold food, use it the next day, or you can directly ferment it fully, and you can use it if you drop a little
The kneading time was a bit long, so I added crushed ice cubes to control the temperature of the dough, and then added other ingredients, only butter at the end
Knead the ingredients into a dough at low speed first, and then turn to high speed to knead the dough, I will give you the kneading time of the kitchen machine, you can refer to it
That's it for the film in the primary expansion stage, the break has serrations, you can add butter, and wrap the butter in the dough. Faster fusion is possible
Knead at low speed until you can't see the butter, then turn to high speed, and soon the dough is kneaded
After rounding, put it in the fermentation box for 50 minutes, take it out and press it to exhaust, and divide it into 18 equal parts, each serving is 54 grams
After dividing, the smooth side is facing up, the broken side is pressed underneath, rounded, pinched the bottom of the closure, and relaxed for 25 minutes
When rolling it out, stick a little powder on the surface, stick to the bottom of the board, narrow, roll it out, and pat off the bubbles
The bottom is thinned and incised, mainly for good looks, and it can also be rolled down directly
When arranging, try to orient the joints in one direction, and finally ferment for an hour, filling the entire baking sheet
After fermentation, I started baking, and I gave you the temperature of the open hearth and the air stove
Butter the crust of the bread while it is hot, this bread is so well done, there is no reason why it should not be tender. Let's do it!