More sweet in the mouth

More sweet in the mouth

Introduction:

"Cranberry is a kind of dried fruit that both brothers and sisters like very much, and it is also very popular for them to make bread. It's still my favorite medium French toast. It's very soft. "

Production steps:

Step 1: put all the ingredients of the medium dough into the bread barrel in the order of liquid first and then powder.

Step 2: stir into a slightly smooth dough. (I used a noodle mixing program for 15 minutes)

Step 3: put the dough into a large bowl.

Step 4: cover the safety film and ferment at room temperature for half an hour, then put it in the refrigerator and ferment overnight until 2 to 2.5 times the size. (it takes about 18 hours to ferment in complete cold storage)

Step 5: add the raw materials of the main dough into the bread barrel, tear the fermented medium dough into small pieces and put it into the bread barrel, and start the dough mixing process.

Step 6: knead to form a ball and add softened butter.

Step 7: knead until the dough is smooth and large film can be pulled out. At this time, the dough reaches the complete stage and is suitable for making toast.

Step 8: put the dough back and add the cranberry.

Step 9: continue kneading for two or three minutes, completely wrapped in dough.

Step 10: cover with plastic film and continue fermentation for 15 minutes.

Step 11: take out the dough, exhaust gently, divide it into three equal parts, cover it with plastic film and relax for 15 minutes.

Step 12: take a portion of dough and roll it up and down from the middle to form a tongue.

Step 13: then roll up from one side.

Step 14: roll all three portions of dough and braid them.

Step 15: put it in the bread barrel.

Step 16: cover with plastic film, ferment to twice the original size, and brush a layer of whole egg liquid on the surface.

Step 17: wrap tin foil on the outside of the bread barrel, start the baking process, select the color, and set the time to 45 minutes. The picture shows the baked bread.

Materials required:

Medium dough: high flour: 250g

Medium dough: fine sugar: 7.5G

Medium dough: milk: 80g

Medium dough: yeast: 1.5g

Medium dough: light cream: 70g

Medium dough: protein: 17.5g

Medium dough: butter: 5g

Main dough: protein: 20g

Main dough: Salt: 3 G

Main dough: yeast: 1g

Main dough: milk powder: 15g

Main dough: sugar: 37G

Main dough: butter: 5g

Cranberry: 50g

Note: when baking bread with the bread machine, you can wrap a layer of tin foil on the outside of the bread barrel. When wrapping, Yaguang faces the bread barrel. When the remaining 10 minutes, take it out quickly, so that the color of the bread crust will be lighter.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet