Cranberry Souffle bread

Cranberry Souffle bread

Introduction:

"The biggest selling point of this bread is Cranberry souffle. It was ordered at someone's request. It was packed and taken away before the bread was cool enough. There was no chance to cut it for a close-up. When the pastry is baked, the smell of the room is full of sour cranberry. Soft buns, wrapped with sour and sweet Cranberry milk filling, delicious

Production steps:

Step 1: first make the pastry filling and prepare the materials. Soften the butter at room temperature, sift the milk powder, chop the cranberries, break up the eggs, take 15g, seal the surplus egg with plastic film, and reserve for the final surface decoration.

The second step: butter softens and beat with egg whisk to cream.

Step 3: add powdered sugar and stir well.

Step 4: then add the sifted milk powder and stir evenly with a rubber scraper.

Step 5: add the egg liquid in several times and mix well.

Step 6: add cranberries.

Step 7: mix well. Seal with plastic wrap and refrigerate for 1 hour.

Step 8: after cold storage, divide into 8 parts and rub them round for later use.

Step 9: in addition to the butter, put the dough into the mixing tank. Stir until the dough is strong and add butter.

Step 10: knead to the expansion stage.

Step 11: double the size.

Step 12: exhaust, divide into 8 parts, round and relax for 15 minutes.

Step 13: roll the dough into a round cake shape, turn it over, pack a portion of cranberry pastry filling, close the mouth, squeeze it into a ball, and close the mouth downward.

Step 14: put in the baking tray.

Step 15: after 2 times of fermentation, brush with whole egg liquid and sprinkle with coconut. Middle and upper layer 170 degrees, 20 minutes, golden surface.

Materials required:

High flour: 270g

Low powder: 30g

Yeast: 1 / 2 teaspoon

Egg: 1 (about 50g)

White granulated sugar: 30g

Salt: 1 / 8 teaspoon

Milk: 150ml

Butter: 30g

Powdered sugar: 60g

Milk powder: 80g

Whole egg liquid: 15g

Cranberry: 30g

Note: 1. Remember to pinch the mouth tightly. 2. When packing pastry stuffing, don't touch oil around, it's not easy to close.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor