Exclusive Yogurt Bun

Mix yeast and milk.

Add the other ingredients and mix with the milk batter.

Then start the mixing program. Mix until both surfaces are smooth and elastic.

Add the butter.

Continue mixing until the dough can stretch into a smooth film. Then knead the dough into a smooth dough. Place it in a bowl.

At a room temperature of 30°C and humidity of 75%, cover with a damp cloth and ferment for 50 minutes to make sweet dough.

Divide the dough into 60g pieces, roll each into a ball, cover with a damp cloth, and let relax for 20 minutes.

Roll the dough into a long tongue shape.

Then roll it up and squeeze in some salad dressing. I forgot to take a photo of this step.

Place into the baking tray. Ferment at a temperature of 30°C and humidity of 75% for 50 minutes. Put into the oven with a bowl of boiling water at the bottom. Place into a 42-liter Galanz oven and bake with the upper heat at 200°C and lower heat at 180°C for 13 minutes. The temperature and time may vary for different oven brands and sizes.

Take it out, finished product picture.