Ingredients
Liquid type
water
75g
yeast
75g
Dough
0.5 g
High-gluten flour
Salt
175 grams
Yogurt (homemade)
3 grams
fine sugar
2 grams
butter
15g
None
15g
None
100g
The method of making soft yogurt nuts
- Mix the liquid materials evenly.
- After fermenting at room temperature for half an hour, refrigerate and ferment for 17 hours. This is the fermented state: there are bubbles on the surface.
- The interior presents a honeycomb like pattern. (Compared to time, the most important thing for liquid seeds is to check the fermentation status)
- Rub all the liquid seeds and dough materials with oil until they form a film.
- Cut the large nuts into small pieces the size of soybeans, and then knead the mixed nuts into the dough by hand.
- The amount of nuts is large and should not be vigorously kneaded. It is best to use the method shown in the picture: use a scraper to divide the dough into two parts, then stack them together, gently knead them a few times, and then divide them into two parts and stack them together. Repeat a few times to evenly mix the nuts into the dough.
- After kneading, the dough will ferment for 60-90 minutes until it is 2-2.5 times larger.
- After exhaust, divide into 2 parts and roll them round separately.
- Place it on the baking tray.
- Place in a warm and humid place and ferment for about 40 minutes.
- Sift a layer of high gluten flour on the surface, cut a few random cuts, and place it in the preheated middle layer of the oven. Heat it up to 190 degrees Celsius and down to 170 degrees Celsius for 20 minutes.
