Using milk and yoghurt in rolling doughcan be evaluated as follows:
Milk: When used in yeast pastries, it gives elasticity and softness to the dough and increases the taste. It should be added lukewarm.
Yogurt: It gives the opening a workable consistency. However, milk is not used in pastries made with yoghurt, and yoghurt is not used in pastries made with milk; because the oil and water ratios are different.
Yogurt roll recipefor:
Prepare the dough using 1.5 cups of warm water, 1 packet of dry yeast, 2 tablespoons of yoghurt, 1 teaspoon of salt and granulated sugar, 1 egg white and 4 cups of flour.
After resting for half an hour, the dough is rolled out into tangerine-sized pieces, spread with butter and rolled up and wrapped around itself.
You can brush it with egg yolk and add sesame or black cumin seeds.
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