How to make yogurt bread (oil-free version)

Winter is coming, and yogurt bread (oil-free version) is very suitable for use in this season. It is extremely nutritious and healthy. Fresh ingredients must be prepared. The production process is very simple and easy to operate, but the amount of ingredients must be controlled, not too much or too little. Add water from the mouth, because the soup is the most tempting.

1. Put high-gluten flour, yogurt, egg liquid, high-sugar tolerant yeast, salt and sugar in a bowl, stir with chopsticks and knead on the panel.

2. Find a film that can be pulled out as a whole piece (it is not necessary to find a film state to make small bread)

3. Put it in a pot and ferment until it doubles in size

4. After the fermented dough is exhausted, divide it into 16 small doughs of equal size, roll them into balls, cover them with plastic wrap and let them stand for a quarter of an hour.

5. After the dough has rested, deflate it, roll it into a ball, and place it in a baking pan in a warm place to ferment until it doubles in size (I used a 12-inch pizza pan).

6. After two fermentations, the small doughs are round and plump.

7. Brush the surface with egg liquid and sprinkle with white sesame seeds

8. Preheat the oven to 165 degrees in the middle layer for 20 minutes and the soft and delicious bread will be ready.

Nowadays, many foods have pesticide residues, and restaurant staff may not clean them out completely. The method of making yogurt bread (oil-free version) is simple and you can clean it thoroughly if you make it yourself.