Yoghurt toast

Yoghurt toast


The finished product is absolutely soft, especially suitable for eating with hands. It is super enjoyable, just because I made it – that is yogurt, it will make the bread more fluffy and soft.


  • 235 grams bread flour
  • 25 grams of sugar
  • 90 grams of homemade thick yogurt
  • 35 grams of egg liquid
  • 10 grams of milk powder
  • 5 grams of yeast
  • 70 grams of water
  • 12 grams of honey
  • 3 grams of salt grams
  • 18 grams of butter


  1. Mix all the ingredients except butter together.
  2. First, knead the above mixed ingredients into a large film that can be opened by hand. However, the overall film is not very tough and easy to break. Add softened butter and continue to mix and knead it into a large film. After opening it with your hands, the dough should be very thin, tough and not easy to break. Take a look at the hole. The edge of the hole should be very smooth and not jagged.
  3. Arrange the kneaded dough slightly and put it into a sealed box for fermentation.
  4. Ferment it until it is about twice the size of the original dough. Poke a hole with your finger. If the hole does not shrink or collapse, it means the fermentation is ready.
  5. Take out the fermented dough, tap it lightly to release the air and remove the big bubbles produced during fermentation, then divide it into three equal small doughs, roll them into balls respectively, cover them with plastic wrap and let them rise for 15 minutes.
  6. Take a piece of dough that has risen and roll it into a rectangular shape with a rolling pin.Roll it up.
  7. Divide the three divided doughs in sequence as above, continue to cover with plastic wrap and let them rise for 15 minutes.
  8. Continue to roll the dough that has been rolled once, and use a rolling pin to roll it into a long strip again. Roll it up from one end to the other end.
  9. After rolling it up, put it into the mold. I made 3 pieces at a time. After putting it into the mold, start fermenting again. Set the fermentation temperature to not exceed 38 degrees and the humidity to 80 degrees. Ferment it to The mold is about 80% full. After fermentation, lightly brush a thin layer of egg liquid on its surface.
  10. Preheat the oven in advance, set the temperature to 150 degrees and the time to 35 minutes, and then start baking.
  11. When baked, shake the mold to expel the heat, then unmold directly and place on a drying rack to cool.