Easiest Way to Prepare Tasty Fluffy Yogurt Whey Mountain-Shaped Bread

Easiest Way to Prepare Tasty Fluffy Yogurt Whey Mountain-Shaped Bread Delicious, fresh and tasty.

Fluffy Yogurt Whey Mountain-Shaped Bread. Fluffy Yogurt Whey Mountain-Shaped Bread Recipe by cookpad.japan. Great recipe for Fluffy Yogurt Whey Mountain-Shaped Bread. I like drained yogurt and I often eat it, but there is always a ton of whey leftover.

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Yogurt Mountain is the ultimate self-serve frozen dessert experience.

How is yogurt whey different from the whey leftover from making cheese?

You can cook Fluffy Yogurt Whey Mountain-Shaped Bread using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Fluffy Yogurt Whey Mountain-Shaped Bread

1. Prepare 250 grams of Strong bread flour.

2. Prepare 100 grams of ■Whey from drained yogurt.

3. Prepare 25 grams of ■Egg.

4. Prepare 45 grams of ■Milk.

5. It’s 20 grams of Sugar.

6. You need 20 grams of Butter (unsalted).

7. You need 4 grams of Salt.

8. It’s 3 grams of Dry yeast.

Can I use yogurt whey as a substitute for vinegar or lemon juice?

Why does this recipe produce even more whey?

How To Make Ricotta Using Yogurt Whey.

How to Shape the Dough for Instant Pot No Knead Bread.

Fluffy Yogurt Whey Mountain-Shaped Bread step by step

1. Make the dough in the bread machine. Take it out after making sure it has proofed, divide into 3 equal portions and form into balls. Cover each piece in plastic wrap or a well-wrung out moistened cloth, and leave to rest for 15 minutes..

2. Roll the dough out with a rolling pin. (The dough in the photo is about 20x12cm). These dimensions are approximate - you dont have to measure it or anything..

3. Fold both ends on top of one another, and press it together lightly with a rolling pin. Roll it up from the bottom, and pinch off the ends of the dough tightly. Make all 3 in the same manner..

4. .

5. Grease the pan and place the dough inside. Let rise to twice the size. Start preheating the oven to 220°C based on the rising time..

6. Reduce the oven to 200°C and bake for 10 minutes, then bake at 180°C for another 15~18 minutes. If it looks like its browning too fast, cover the top with 2~3 sheets of aluminum foil stacked together..

7. When the bread is baked, drop it from a height of about 20~30cm to shock it. Remove the loaf from the pan and let it cool down a bit..

8. It is moist, fluffy, and delicious..

This is probably the hardest part, if you are not an experienced bread baker….and sometimes Another recipe which uses the leftover whey from Instant Pot Yogurt is my Pressure Cooker Chocolate Chip Bread Pudding.

As in this Instant Pot No.

I make my own yogurt, and strain some of it for Greek yogurt/labneh, so I end up with a lot of extra whey – way more than I need for I found that whey, though acidic by itself, imparts a sweeter flavour in the resulting bread.

The lactose in whey also promotes browning, giving a better browned crust.

When you make greek yogurt you end up with delicious yogurt and whey.