Cranberry pumpkin bread in soup

Cranberry pumpkin bread in soup

Introduction:

"I changed the formula of love and freedom a little. I used the soup that was refrigerated overnight to increase the amount of pumpkin in the formula and reduce some water correspondingly. The amount of cranberry was also reduced due to the lack of water. I only used 35g of the original formula of 75g. After the finished product came out, it was the softest of the four currently made. After two days and two nights, it was still soft. It was a soft girl who could lower her waist. There was a picture to prove it It's also a good feeling, with pumpkin fragrance and sweet and sour cranberries that I occasionally bite. "

Production steps:

Step 1: mix 32 grams of flour with 32 grams of boiling water to make soup seeds, and refrigerate overnight.

Step 2: Reserve other raw materials.

Step 3: put the water and pumpkin into the inner barrel.

Step 4: put in the flour, sugar and salt in the two corners respectively, press a small pit in the middle of the flour, put in the yeast, and then put in the frozen soup.

Step 5: choose a noodle mixing program. The time is self-determined. I set it for 20 minutes.

Step 6: add butter when finished.

Step 7: soak cranberries in cold water for 30 minutes in advance, drain and put them into the fruit box at the back.

Step 8: select a standard bread program to start.

Step 9: put the fruit into the inner barrel 5 minutes before the end of mixing.

Step 10: after mixing noodles, long press the start button to exit the program, cover with a layer of wet cloth or plastic film for basic fermentation.

Step 11: after the basic fermentation, take out the dough, gently press and exhaust, divide it into four parts, and relax for 15 minutes.

Step 12: take one and fold it up and down.

Step 13: grow again

Step 14: roll up from one end.

Step 15: put in the inner barrel in turn.

Step 16: choose the fermentation procedure for 1 hour, increase or decrease the fermentation time according to the actual situation.

Step 17: after the final fermentation, choose the baking procedure, about 45 minutes.

Step 18: take out the baked bread, air it to a low temperature, seal it and eat it as soon as possible.

Materials required:

High flour: 270g

Soup: 60g

Pumpkin puree: 130g

Dried Cranberry: 35g

Instant dry yeast: 5g

Water: 45g

Butter: 30g

Fine granulated sugar: 48g

Salt: 5g

Water content of pumpkin mud can be adjusted according to the water content. It's better to reserve 5% water to prevent the dough from being too wet and sticky.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet