Cranberry raisin milk toast

Cranberry raisin milk toast

Introduction:

"The inspiration for making this bread comes from my son-in-law. My daughter bought this kind of bread from the mall and I gave her a lot of criticisms. People said that my husband likes this kind of bread. I immediately got the same order, I made a prescription. The daughter took her son-in-law a bite and said it was better than what she had bought. The daughter told him with pride that it was made by your mother-in-law, absolutely healthy food. The Chinese method is superior to other methods in terms of taste and procedure. It is more like bread making in the middle way of making bread. The soft and delicate anti-aging method of making bread is very suitable for working family members with less family members.

Production steps:

Step 1: put the two kinds of raw materials together and knead them well

Step 2: let the hair warm to about 4 times the size, and the bulge will fall back

Step 3: pull the middle seed into small pieces and put other ingredients except butter in the main dough in the bread maker, and start the bread maker for a maxillofacial procedure

Step 4: soak cranberries and raisins in warm water for 1 hour in advance, filter the water and dry it with kitchen paper.

Step 5: until the gluten expands, pull out the coarse film and turn off the toaster.

Step 6: add butter and start the toaster again

Step 7: pull out the thin and transparent glove until it is completely closed

Step 8: put the dried fruit into the barrel

Step 9: until the dried fruit is wrapped in the dough

Step 10: turn on the fermentation function of bread maker, ferment to twice the size or ferment in a warm place.

Step 11: take out the exhaust roller

Step 12: divide into three equal sized dough, round and relax for 20 minutes.

Step 13: roll the relaxed dough into an oval shape

Step 14: roll the wide side from top to bottom and relax for 10-15 minutes.

Step 15: rub long strips after relaxation

Step 16: stagger together

Step 17: braid from the middle to 2 sides, braid into 3 braids

Step 18: press from 1 / 3 to the middle, press a few times by hand, discharge the air into the toast mold, put it in a warm and humid place for final fermentation.

Step 19: finally ferment to 8 portions and brush the surface with egg liquid

Step 20: preheat oven 180 degrees, 175 degrees, lower layer, heat up and down, about 35 minutes. Demould immediately and cool on the baking net.

Materials required:

Bread flour: 200g

Milk: 50g

Dry yeast: 3.5g

Fine granulated sugar: 34 G

Egg liquid: 30g

Butter: 22G

Salt: 3.5g

Note: braiding is a random way. I feel that the dough is long and heavy from the middle to the two ends. It's easy to stretch the dough from the beginning, and it's not easy to arrange. It's a personal hobby. The dried fruit should be soaked in advance, and then soaked with kitchen paper, otherwise it will increase the moisture of dough.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor