Yogurt Cloud Toast

Prepare the ingredients; liquid materials need to be refrigerated for several hours, which can slow down the warming of the dough during whipping and help with film formation.

Put all the ingredients except for butter and salt into the dough bucket and knead until a rough membrane forms; since the flour’s water absorption and the thickness of the milk and yogurt vary, you can reserve 20 grams of milk and add it as needed depending on the dough's condition.

Add butter and salt.

First beat at low speed to incorporate the salt and butter into the dough, then switch to medium speed. The dough should be soft, delicate, and glossy, able to stretch into a transparent and elastic film.

Prepare fruit and vegetable powders in six colors.

Cut 6 pieces of dough, each weighing 20 grams, mix with fruit and vegetable powder, knead evenly, and ferment together with the main dough for 1 hour at 28°C.

The dough has doubled in size.

Gently pat the large dough to release air, divide it into 4 equal portions, shape them into ovals, and let them rest for 15 minutes.

Exhaust the colored dough and divide it into 4 equal parts each.

Roll the large dough into a strip about 40 cm long. Tear the six colored doughs into small pieces and randomly place them on the noodle strip.

Roll into a roll.

Place it in the San Neng SN2414 Cloud Toast Box; a dough weight of 130-160 grams is suitable; with less dough, the corners are rounded and the internal texture is even; with more dough, the corners are firm, and the texture will be dense and tight.

Temperature 38, humidity 80, ferment until 80% full, then close the top cover.

Place in the middle layer of the preheated oven. If the oven is small, it can be placed in the lower-middle layer. Bake with upper and lower heat at 180°C for 22 minutes.

After baking, demold and remove the mold, then let it cool on a rack before eating.

Auspicious clouds.

Looks good and tastes good.