Pan-baked yogurt bread for your baby to eat is okay.
Hello everyone, today I would like to return with soft bread, wrapped in yogurt (custard-style) and baked in a pan. Especially no matter what cake it will be decorated in the shape of cute bears.
In this soft bread recipe, I used all-purpose flour instead of the usual bread flour, so the finished cake is very soft, everyone, overnight in the refrigerator is still very soft, surprising.
For the filling, I made the yogurt filling to avoid boredom. The sour taste of the yogurt bar is fat and fat, the smooth sauce is addicted to eating. After making the sauce, taste it again, if you find it lacking, you should add a little lemon juice, because sour will taste much better.
According to my personal experience, this cake is eaten cold, or refrigerated, it will taste better when it is still hot. Because of the yogurt sauce, it is very suitable to eat cold.
Here are the ingredients and the detailed recipe I made.
• 150g Fresh milk without sugar
• 15g Butter
• 1 egg yolk
• 45gr White sugar
• 15gr Cornstarch
• 100g Sugar-free yogurt
• 270gr All-purpose Flour (Wheat Flour No. 11)
• 40g White Sugar
• 4gr Instant yeast (sweet yeast)
• 3g Salt
• 160gr Fresh milk without sugar
• 1 egg yolk
• 35g Unsalted Butter (to soften at room temperature)
1. Yogurt Filling
1. Heat 150g of unsweetened fresh milk and 15g of unsalted butter. Beat 1 yolk and 45g sugar until it turns a little light, then add 15g of cornstarch, continue to beat until it melts (this time if it's too dry, you can add a little yogurt first to make it easier to beat, yogurt to beat) cooled down.) Slowly pour the warm buttermilk mixture into the egg bowl, stirring as you pour. Finally, add 100g of unsweetened yogurt to the bowl, stir well (yogurt is fine before or after pouring eggs, everyone). Re-comb the mixture through a sieve to remove any residue, if any, always put it in the previous milk pot for convenience.
2. Put the pot on the stove, turn on medium heat, stir well until the mixture heats up slightly, then lower the heat to low, stirring continuously until the sauce thickens. If anyone is still not confident in controlling the temperature, they should keep the heat low at the beginning and work hard to stir it for a bit longer, in return, the sauce will not burn or stick to the bottom of the pot in case you don't adjust the low heat in time. This sauce should be slightly sour and sweet, the taste will be better, so if anyone finds it lacking in sourness, you can squeeze in a little more lemon juice (seasoning when cooking the sauce starts to heat up). Once the sauce has thickened, put it in a bowl or bowl, cover the sauce with cling wrap, let it cool, then refrigerate for at least 1 hour before wrapping the filling.
Soft Bread
1. Sift 270g all-purpose flour into a bowl, make 3 holes and then add 40g sugar, 4g yeast, and 3g salt, respectively, stir the dry flour mixture with a wooden spoon. Make a hole in the middle of the bowl of flour and pour 160g of unsweetened fresh milk and 1 egg yolk into it, stir until the dry powder absorbs all the water. After stirring, you can let the dough rest for about 5 minutes and then take it out to the kneading table for you to knead by hand, it will be less sticky to your hands. If your machine is stuffing, you can stuff it right away
2. Kneading the dough: 1 hand holds the dough, 1 hand pushes the dough forward and then pulls it back (the operation is quite similar to washing clothes), it will be quite sticky at first, but keep repeating the operation for about 15 minutes (stuffing the machine) then about 5-7 minutes, then add butter)
3. Then add 35g of unsalted butter (to soften at room temperature), take the dough to wrap the butter, and continue kneading as before. When you see that the butter is completely mixed into the flour, the dough is tougher, less sticky, then switch to beating the dough on the table about 6-7-10 times, until the surface of the dough is smooth and shiny, no longer sticking to your hands. . At this time, break a small piece of dough, use 2 hands to stretch it slowly to stretch the dough, see that the dough forms a thin film that looks quite penetrating, which is satisfactory.
4. Incubate the dough for the first time: Gather the dough into a compact ball with a glossy top surface and then put it in a bowl (with a thin layer of butter or cooking oil to prevent sticking), cover with a damp cloth or wrap covered with food wrap. Incubate the dough bowl at room temperature (20-25 degrees) for 45 minutes to 1 hour, or until the dough is doubled in size.
5. After incubation, you squeeze all the air inside, flatten the dough and divide it into 12 equal parts (for those of you who are lazy to weigh), then cut the dough into 2 parts, 1 part as the head. bear and a small part about 2-3g to make 2 bear ears.
6. For those of you who like accuracy and regularity, use a scale: weigh 12 pieces of dough to make a bear's head weighing 40g and the rest of the dough is divided into 24 small lumps to make bear ears. Pinch the edges of the dough back to form dough balls with a smooth surface. I often use the method of squeezing the dough instead of rolling the dough around because I find it fast and effective for me.
7. Filling and shaping: take 1 piece of dough, sprinkle on a little flour, and then roll it out. Scoop a moderate amount of filling and put it neatly into the bottom half of the dough, fold the top half down and squeeze and rub the edges of the dough together to seal. Add 2 more ears and you're done
8. Incubate the dough for the second time and bake: After doing it in turn, wrap a layer of TP on top and then incubate the cake for another 30 to 45 minutes, or see the cake double in size. After incubation, bring the cake to bake on a pan with low heat. Gas stove, you adjust the fire as low as possible, bake for about 10 minutes on one side of the cake, cover the pan. With the infrared stove, I bake for the first 5 minutes of 200W, after 2 minutes of 500W for 1 side, the other side is 5 minutes 200W.
I think this cake should not be eaten hot because the sauce easily burns the tongue. Personally, I like to eat cold because the yogurt sauce is so delicious, I don't feel bored even though I eat 3 at a time. If it's cold, remember to wrap it up or put it in an airtight container, so it won't be too dry.
The recipe is done and good luck to everyone!
