Yogurt bread
Yogurt paste using fermentation powder
Genre：Bread
Material
- Strong flour / 100.00% (100.00%)
- Dugar / 3.00% (3.00%)
- Table salt / 2.00% (2.00%)
- Margarine / 6.00% (6.00%)
- Whole egg (net) / 15.00% (1.00%)
- Yogurt paste / 10.00% (1.00%)
- Fermentation Powder FD-R / 2.00% (2.00%)
- East / 3.00% (3.00%)
- Yeast food / 0.10% (0.10%)
- Milk / 50.00% of
Recipe
～Manufacturing method: Straight
Kneading conditions: L2 M3 ↓ L2 M7
Kneading temperature: 28℃.
Floor time: 90 minutes (no punch)
Dividing: 40g x 2
Bench time: 30 min.
Heuloing: 38°C, 85%, 30 min.
Baking time: 13 minutes at 180℃ (no upper flame)
